The first thing to know about making the best wines is that the process knows no time. It could take all night.
At Boxwood Winery, it frequently does during fermentation and maceration. These shots, of Ellen and Adam pumping over the 2011 Cabernet Franc in tank, were taken just after nine at night on a Friday, while the rest of the world is out at dinner or kicking back at home.
Around here, commitment is everything.
The tanks are monitored constantly. The time between punch-downs of the fruit caps on each tank and the last pump-over of tank juices from bottom to the top are tracked with a hawk-eye's accuracy. So, it's of no consequence that it became dark and cold outside and eventually in the Chai; when it is time to pump over, it is just time. And, it is paramount to all else.
Consequently, the wine-making and vineyard groups at Boxwood Winery are patient vigil-keepers at this time of year. Perhaps, even more in 2011 because we had a rain-soaked harvest and this makes the wine-making more challenging, and in the end, more rewarding.
Although it did rain late in the season, the 2011 vintage enjoyed four months of sun-filled glorious spring and summer days. Those months will shine in the bottle, as will the determination of these late nights in the Chai.