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Cape May Winery & Vineyard  

March Production Update 2020


March 3rd 2020

Oak Aging and Filtration 
This past month the production team released four new 2019 white wines and two red wines from the 2017 vintage. For the most part, our red wines get an oak regiment of 18-24 months. What this means is that after our red wines finish fermentation, they spend approximately the next two years relaxing within their respective wine barrels. We age our reds to not only impart oak flavor into the wine, but also to create a more balanced wine. Aging red wine can reduce intense tannin flavors that are the result of fermentation. With heavy tannin taking a back seat, more nuanced flavors such as fruit, cocoa and vanilla can take center stage!
The majority of the white wines we produce do not spend any time aging in oak. Instead, after a white wine finishes fermentation the most important step is filtration. We use a pad filtration method accompanied by a plate and frame press filter. The process entails squeezing filter pads against the plates of the machine until they are air tight and then sending wine through the plates. This allows the pads to absorb small particles and proteins that would otherwise cause major problems down the road. With each filtration session, the pores in the pads get smaller and smaller until the wine reaches sterilization. From there, the wine is ready to be bottled and consumed.

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