A Sense of Wine

A Sense of Wine is Wine Sense's journal of new products, techniques and behind the scenes info for those who love to make wine. The authors are the Wine Sense staff. You will be familiar with them as the friendly faces that serve you whenever you stop by one of the stores. Join us as we share our insights on new procucts, advice and our experiences. Please feel free to comment on any posts- we look forward to your input!

August 2011


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Pelee Island Winery part 3

August 5, 2011

In my last blog about my visit to Pelee Island Winery I discussed the destemmer and crusher.

Now the grapes have gone through the destemmer and crusher the juice is ready to be turned into wine. I was taken into a very large room that held over 60 stainless steel fermenting tanks, the largest ones having a 93,000 litre capacity- that’s over 12000 bottles in one tank alone! To further put the size of the tank into perspective the juice is transferred with 8″ diameter hoses!

The juice then goes through the fermentation process and as we all know is turned into wine. Each of the stainless tanks is temperature controlled to ensure even fermentation.

We then went into the oak barrel rooms where there were hundreds of barrels of aging red wine. After that was the filtration area, the filter was half the size if a Volkwagon and used more than 20 filters. Finally, we went to the bottling and labelling areas.

If in your travels you ever get a chance to take a Winery tour, take it. It is a very educational and a heck of a lot of fun.


Bruce, Manager (Wine Sense- Pembina Hwy)

Filed under: General by WineSense

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