Wine, at its core, is a testament to the art of transformation. From vine to bottle, the journey of wine production is an intricate ballet of nature, science, and human craftsmanship. For those familiar with the wine industry who appreciate a glass of fine wine, understanding the complexities of this fascinating process not only deepens their appreciation but also enhances their overall wine experience. At Cellar Beast Winehouse, we take pride in our dedication to French-inspired wine making process in the United States, a tradition that honors minimal intervention and allows the true character of the grapes to shine through. Here is a summary of the basic steps for our process.
The Vineyard: Where It All Begins
Selecting the Right Vineyard Location
The finest types of wine are rooted in the vineyards. First, we carefully select which vineyard location will produce the terroir, the combination of climate, soil and topography that add a sense of place, or unique flavours, aromas and textures, to the grapes for wine production. We source grapes from notable American Viticultural Areas (AVAs) in Washington, Oregon and California that reflect the growing conditions of famous French wine producing areas.
For example, the cool climate, well-drained soils and similar latitude to major French wine regions produces beautifully balanced Pinot Noir from Oregon’s Willamette Valley, while the arid, warm conditions and long growing season of Washington’s Red Mountain AVA give our Cabernet Sauvignon serious backbone. We do not simply choose the vineyard based on expected yield but rather for what it can impart to our wine.
Planting and Growing Grapes
Then comes the process of planting and cultivating the vines. A grapevine goes through bud break, flowering, veraison (onset of ripening) and harvest and, between those stages, the vines are managed through pruning, canopy management, irrigation and pest control.
At Cellar Beast, we are actively involved with our grape-growing partners in assessing and influencing the growing season to align with the requirements of the particular French-style wine we intend to produce. For example, depending on the style of wine being crafted, water stress in the vineyard can be controlled to concentrate flavors in the skin of the grape, resulting in more intense and concentrated wines.
Harvesting: Timing and Techniques
This is why harvest is such a crucial moment: the timing of the harvest has great influence on the quality of the final wine – on grape flavors and, often, wine flavor. Grapes must be plucked at their peak of ripeness, which varies for different varieties and for different style of wine.
Our red wines, including our 2022 Grand Mélange, are made with whole berry fermentation in vessels that allow for gentle maceration of the fruit which has to be harvested at the right moment, that is, when the skins are fully ripe but not at the peak of sugar. It seems to capture the freshness and purity of the fruit without sacrificing the development of complexity in the wine. All our wine grapes are hand-harvested as mechanical harvesters bruise the grapes, can’t sort out rotten grapes, and leave the MOG (Material Other than Grapes) high, both of which can taint the wine.
From Grape to Must: Crushing and Pressing
Destemming and Crushing
The next step is to get the wine grapes to our winery in Andreas, Pennsylvania. There, the first step of the winemaking process – destemming and crushing – happens. The grapes are removed from the stems (which impart bitter tannins if left in the mix); most wineries crush their grapes after they’ve been destemmed, but Cellar Beast uses whole-berry fermentation for red wines, so we omit the crushing part – the berries burst through the weight of grapes on top and during punchdowns. In most other wine production processes, and in our production of white grapes into white wines, crushing comes first, and it is the act of crushing the grapes that breaks open the skins, releasing the juice that will become wine.
The wine is left on the skins for up to several weeks, depending on how long the flavors develop. Cellar Beast sorts carefully at this stage, because the reds use the skins to give color, tannin and flavor during fermentation. ‘We want to preserve those skins, so we don’t crush,’ she explained.
Pressing for Juice Extraction
The grapes are crushed and then pressed, the juice being known in winemaking as ‘must’. The ways that the crushed grapes are pressed can vary depending on the style of the wine. For our white wines, like the 2022 Sauvignon Blanc Reserve, we use more gentle pressing methods to minimize the extraction of phenolics and create a wine with more clean cut lines. Pressing on red wine grapes happens after primary fermentation, but juice can also be pulled off occasionally before primary fermentation to allow extraction of some of the color and flavor components to create rosé wine via the saignée (sahn-yay) method, which is basically pulling off some of the juice to improve the quality of the red wine left on the skins.
Types of Pressing Equipment
At Cellar Beast, we exploit a happy marriage between modern and classic pressings. Thanks to our hydraulic press, it’s easy to affect the right consistency of pressure to maximize juice expression by applying uniform pressure upon the grape pomace. In order to obtain the finesse and elegance our sparkling wines – for instance, our 2022 Blanc de Noir – are noted for, this approach becomes paramount.
Fermentation: The Heart of Winemaking
Types of Fermentation (Alcoholic, Malolactic)
As they say, the fermentation process is where the magic happens. Alcoholic fermentation is where winemaking really gets started: yeast cells consume the sugar content of the grape juice to produce alcohol levels and carbon dioxide, and hence the primary flavors and aromas of your wine are defined by this conversion. Alcoholic fermentation takes approximately two weeks, depending on a whole number of variables (the fruit itself, nitrogen levels, etc), during which time alcohol levels plateau at their final value. At Cellar Beast, we use strains of yeast imported from France, which are carefully selected to be matched to the corresponding varietal and style. These cultured yeast cells turn sugar into alcohol. Each wine is then born with a character that is typically expressed by such varietals: the bright fruitiness of our 2021 Chardonnay and deep, dank earthiness of our 2022 Pinot Noir Reserve.
A number of our red wines also see a malolactic fermentation, where the malic acid in the grapes becomes softer from lactic acid, or if you like, secondary fermentation. Going through malolactic fermentation adds depth and rounds out the wine, softening the acids and kind of plumping the flavors up. For our chardonnays, we typically stop malolactic fermentation short, allowing just ‘a kiss of the butter’ and leaving behind what we call the movie-theatre-butter flavor.
Yeast and Its Role
Yeast matters because it guides fermentation itself, not just the conversion of sugars to alcohol, but also flavours and aromas and textures. By using specific yeast cell strains from regions of France that we want reflected in our wine, we can make wines that truly express their French-style parentage, while still retaining the American terroir of the fruit from which they arise.
We tend to experiment with all natural fermentation as well for small batches. In this style, wild yeast cells that naturally exist in the air impart the alcoholic fermentation in a way that accentuates interesting flavours in the wine. Natural wines are typically aged in small oak barrels or glass carboys.
Controlling Fermentation Temperature
Temperature control is also a factor in fermentation: it affects the speed of fermentation and the types of flavor compounds that are created. Cellar Beast carefully controls the fermentation temperatures for both our whites and reds, and will use cool temperatures (from cold water running through our chiller) to preserve the fresh, tart aromas of our whites, and warmer temperatures for the reds for the extraction of color and tannins.
Clarification Process: Making Wine Clear
Settling and Racking
Certainly, when fermentation is finished, the wine goes through clarification – these days a process intended to remove everything but the suspending fluid in order to produce a clean wine that looks clear and bright. Clarification begins as settling, in which the wine is left to stand still so that the solids and dead yeast will settle to the bottom of the tank as whereas the clear wine is then racked (siphoned off, letting the sediment in the bottom of the barrique sink).
We rack our own wines (such as the 2022 Cabernet Sauvignon Reserve) without mixing before the transfer in order to keep only the clearest wine in the barrel. We do this to preserve the purity and elegance of the wine.
Fining Agents and Filtration
Fining agents are also added to wine, to attach and remove certain particles (such as proteins or tannins) that can lead to cloudiness, or add bitterness to the wine. We at Cellar Beast try to use fining agents that are natural products, as part of our minimal intervention philosophy.
Another way is by filtration, which is the passing of the wine through a filter. This final removal of solids allows for a beautifully polished finish, while for our 2022 Pinot Gris, a soft filtration leaves plenty of fresh character.
Cold Stabilization
Cold stabilization is a process used to prevent the formation of tartrate crystals (or wine crystals) from natural tartaric acid in the bottle, which can occur when wine is exposed to cold temperatures. By chilling the wine to just above freezing and then filtering out the tartrates, we ensure that our white wines, like the 2022 Sauvignon Blanc, remain visually appealing and stable in the bottle.
Aging and Maturation: Developing Complexity
Types of Aging Vessels (Oak Barrels, Stainless Steel)
Ageing is one of the most important steps in the winemaking process. During this time, the flavours become more robust and the wine develops a new depth and character. The type of ageing vessel – whether wood or stainless steel – can have a significant effect on the final product. At Cellar Beast we age some of our wines in French oak barrels and other wines in stainless steel tanks.
It is common for red wines to spend time in French oak barrels to add layers of texture and substance over time. For our 2022 Cabernet Sauvignon Reserve, we use French oak barrels that contribute nuances of vanilla, spice and toasted wood to the wine’s texture and structure. This wine is aged and matured in new French oak (wooden barrels that are two years old or younger), which contributes a wonderful dose of wood sugars and tannins much more quickly than the extremely neutral French oak (barrels three years old and older). Conversely, the 2022 Sauvignon Blanc is often aged in stainless steel to preserve its bright, fresh qualities.
Aging Duration and Conditions
This period of aging can range from a few months up to several years depending on the wine and the vision of the winemaker. This period is a time of watching and turning, tasting and analyzing, to track the natural development as the wine ages. At Cellar Beast in our 'wine cellar', our wine ages in constant control of temperature and humidity for optimal maturation.
The Impact of Aging on Wine Flavor
These chemical reactions, which are increased through aging, can soften tannins, smoothen acidity, and develop new flavors, creating a greater continuity and even richness and depth of flavor. This is particularly noticeable with our Grand Mélange, where the wine’s extended ageing in barrel is also a factor in its rich, layered style.
Blending: Crafting the Perfect Balance
Reasons for Blending
Blending allows a winemaker to make a cuvée in which the sum of the parts is greater than the whole, a balance of flavours, aromas and textures that might not be obtainable from a single component varietal. At Cellar Beast, blending is one of the mainstays of our winemaking process.
For example, our 2022 Grand Mélange is a blend of three or four different varietals, built on each of their individual strengths, creating a harmonious and grand quality of wine.
Techniques and Considerations
Great blends start with a very deep understanding of each wine’s characteristics and how they will interact together – its level of acidity, tannin, fruit concentration and aromatic intensity. At Cellar Beast, head winemaker Matt Check has built a blend library containing the essence of every wine used in a specific blend. ‘Blending is where we get to be creative,’ he says. ‘It’s about balancing the strengths of the components to create something that is greater than the individual parts; something that is fully realisable, yet still complex and harmonious, a true expression of what we want to say with that finished wine.’
We will combine many trial blends to find the right ratio for each varietal, to ensure our 2022 Grand Mélange is worthy of the Cellar Beast name.
Common Blending Practices
Blending is a fundamental part of wine making, particularly in Bordeaux where a blend of three or more grape varieties is used to achieve more balanced and harmonious wines. At Cellar Beast, we practice blending on a regular basis. For example, our flagship 1000 Tree Cabernet Sauvignon is blended with a judicious percentage of Merlot and a tiny amount of Petit Verdot to achieve the depth, structure and elegance expected of classic French wines. We treat each blending decision as a formative opportunity to create something that is greater than the sum of its parts: a unique expression of our commitment to quality and tradition. All of our commercial wines are good wines – but only certain barrels will get the reserve label.
Although Cellar Beast only produces dry wines and doesn’t make sweet wines, this is the point in the process that others might ‘back sweeten’ ie add sugar dissolved in hot water or fruit juice to finalize the residual sugar.
Bottling: The Final Step
Bottling Line Process
When the wine is finally brimming with age and balance, it’s ready for its final stop on the Cellar Beast journey – bottling and packaging, the last stop in the production process before it hits the glass. Our bottling line fills, corks and caps with expertise and care so that the bottle of wine you’re enjoying didn’t just show up in a box at your house a week or so ago; it left our warehouse full of fresh aromas and ageing potential, and we delivered exactly what the winemaker intended.
Corking and Sealing
The choice of closure – be it cork, screw cap or synthetic – can be a factor in the drinking experience (whether finished or still capable of aging) irrespective of the style of wine. The Dark Angel’s premium range of wines (like the 2021 The Dark Angel) is closed with natural cork from sustainable forests in Portugal which permits the bottle of wine a certain degree of ‘breathing’. This is important for finished wines whose development is not complete and which will still behave in the bottle.
Labeling and Packaging
Lastly, the quality wine is bottled and labelled, and readied for shipment to wine shops and to our direct-to-consumer customers. We see the label as part of the story, not just a marketing image. Our labels also reflect the intrinsic beauty of a finished wine, and serve as a visual representation of all the artistry and craft that went into its creation.
Sustainable Practices in Wine Production
Organic and Biodynamic Winemaking
At the centre of Cellar Beast’s ethos are its sustainability efforts, ever present from the vineyard partnerships to the winemaking process. Organic and biodynamic practices are at the core of our business, with a strong belief in the utilization of natural composts, cover crops and low use of applied pesticides and chemicals to assure a balance in the ecosystem. By focusing on sustainability practices we are not only bettering the environment but also producing more vibrant and expressive wines.
Water and Energy Conservation
Conservation of both water and energy lie at the heart of our sustainable practices in our winery. We have re implemented water recycling systems and energy efficient equipments for better utilization of energy and to reduce our carbon footprint .This helps us to recycle the energy and resources which lead us to grow in a eco friendly manner ensuring sustainability of resources for next generation.
Waste Management
Another important aspect of sustainability is the practice of proper waste management. All our organic winemaking waste – such as, grape skins and seeds – is put into the compost, which is turned back to earth and serves as a natural fertilizer.
Book a Wine Tasting at Cellar Beast
What to Expect at Our Guided Tastings
A tasting at Cellar Beast Winehouse is not just a tasting of our wines. Our guided tastings are an opportunity to immerse yourself in learning about our French-style wines as well the process involved in creating them through a guided tasting experience with our educated sommeliers. We host tastings that are tailor-made for a diverse range of individuals, whether you are a novice drinker or a avid wine connoisseur.
Private Reserve Experiences
For those who want to go even more custom, our Private Reserve Program allow for the design of limited-edition wine not available to the general public. Through this program, you and your team will make a barrel of wine and become wine producers; you’ll go through the steps of making wine, blending our best varieties, creating your own wine label, and our bottling it, all in a very intimate setting. Your custom-labelled wine will go directly into your wine cellar to fully age. The program also features service from our sommelier/winemakers who will create customized gifts unlike any other. ‘Our Private Reserve Program is about going deeper with the clients,’ says Head Winemaker Matt Check. ‘It’s about sharing our passion for winemaking, and providing wines you just won’t find anywhere else.
Join the Cellar Beast Wine Club
Benefits of Membership
Joining the Cellar Beast Wine Club is an investment that will reward you with access to exclusive wines and other benefits. As a member, you will receive quarterly shipments of our best wine bottles, personally chosen and delivered by our winemaking team for your wine cellar. You will also have first access to bookings for tastings and special events so that you do not miss a release.
Exclusive Tastings and Events
We also have events at the winery for our Wine Club members, exclusive tastings and dinners where you can meet our winemakers, learn more about our production process, and mingle with fellow Cellar Beasts. Events at the winery are highly coveted and allow members to sneak behind the scenes and taste the wines before they are released.
Call to Action
Want to learn more about wine? Connect with us through our Wine Club, shop our wines or arrange a guided tasting to explore the craft of wine-making. At Cellar Beast Winehouse, every bottle tells the story of passion, tradition, and a relentless, dedicated journey to producing the finest wines we can. We invite you to participate in that story as you taste and discover the terroir of French-style winemaking in Pennsylvania.
For more information, visit our Wines page, learn about our Private Reserve, or our custom labels and explore upcoming Events at Cellar Beast. Whether you’re a seasoned connoisseur or just beginning your wine journey, or just want to enjoy our craft beer list, there’s something for everyone at Cellar Beast Winehouse.
