Photo Gallery

Selected Gallery:

{@description}

Back Label

Winery

Vineyard

Friends

Ceremonial Grape Stomp 2009

Ceremonial Grape Stomp 2009
Randy and Debbie get the first crack at the grapes.

Ceremonial Grape Stomp 2009
It's kinda fun, actually.

Ceremonial Grape Stomp 2009

Ceremonial Grape Stomp 2009
We held our first Ceremonial Grape Stomp during the Harvest Party 2009. Here, the crew is getting the low-down on how to stomp grapes. We showed the classic I Love Lucy clip up on the winery wall for inspiration and instruction.

Ceremonial Grape Stomp 2009
Alisa models our version of the Lucille Ball grape stomping attire (minus the babushka).

Randy and Bruce

Madeline and Max, wth Dad

Debbie and Randy

Randy
At home on the tractor.

r
Once our winemaker determines the wine is ready for bottling, it is pumped into our tank.

s
From the tank, the wine is run into the hopper of our 4 nozzle filler and the wine is bottled.

t
Each bottle is hand corked, capsuled, and labeled.

u
And that's how we make our award-winning wine.

o
The must is squeezed between the inflating bladder and the perforated stainless steel cylinder, and the wine runs off. The wine then flows down the cylinder, through the lower channel, into the holding bin.

p
The wine is then gently pumped into barrels, and 18 month process of aging begins.

q
4 or 5 times during the aging process, the wine is racked. Racking is the process of removing the wine from the settled particulate matter (lees), which clarifies the wine and improves taste.

l
The wine is closely monitored, analyzed several times a day during fermentation.

m
The winemaker determines when the fermentation is complete and when the must is ready to be pressed.

n
The must is pumped or poured into our press. A heavy-duty rubber bladder inside the press is inflated with water.

j
The macrobins are brought into the winery during fermentation, which lasts 5-10 days, depending on the varietal and style being made.

k
During fermentation, the must is 'punched down' (mixed) several times a day.

g
The crushed grapes (now called 'must' - Latin for young wine) are pumped into a macrobin.

h
The must is assessed for quality and the sugar level is measured.

i
The process of turning grape juice into wine begins. Yeast is added to the must, which converts the sugar into alcohol.

d
Once the grapes are picked, the totes are loaded into the tractor and brought to the crush pad.

e
The grapes are dumped into the crusher/destemmer.

f
The grapes are crushed and destemmed.

a
It all starts with our premium grapes.

b
Debbie Knutzon, our winemaker (and owner), analyzes the grapes to determine when they're ready to harvest.

c
Once the grapes are at their optimum, harvest begins.

Starboard (Port)

Zinfandel

Sauvignon Blanc

Grenache Rose

Diffusion syrah

Gradient

Synapse

k-space syrah

Roentgen Red

Homunculus
The Homunculus also eats grapes. This was also drawn for us by Raegan Maddox. (email: raeganmaddox@yahoo.com See more of his work at http://my.fresnoarts.net/profile/raeganmaddox and http://raeganmaddox.daportfolio.com/

Homunculus
In ancient times, people believed human behavior was controlled by a homunculus (Latin for Little Human) inside of each person. In more recent scientific times, the function of the brain has been accurately mapped on its surface. The term homunculus now refers to an illustration of the human body mapped out upon the brain surface, with precise correlation between the particular body part and that part of the brain that corresponds to it. The more sensitive body parts (lips, face), or the areas with the greatest fine motor control (hands, fingers) occupy greater surface area of the brain and are distorted in the image. The above graphic is a classic illustration taught to all medical students, particularly in the neurosciences (minus the wineglass, of course). Just remember, Obey your Homunculus. This was also drawn for us by Raegan Maddox. (email: raeganmaddox@yahoo.com See more of his work at http://my.fresnoarts.net/profile/raeganmaddox and http://raeganmaddox.daportfolio.com/

Vine anatomy
A typical grapevine, right? Look again. We had some fun with anatomy on this. The roots, trunk, and cordons are part bones. There's even a few eyeballs there, peering out. This is currently on our Sauvignon Blanc label. This was drawn for us by a very talented artist, Raegan Maddox. He can draw anything. You can contact him at raeganmaddox@yahoo.com if you want to bring any of your own ideas to life. You can also see more of his work at http://my.fresnoarts.net/profile/raeganmaddox and http://raeganmaddox.daportfolio.com/

Synapse
We think the color, font, and lower case come together nicely.

Synapse Logo
This is our original mark. At first glance, it's a corkscrew through a grape cluster. At second glance, the familiarity begins to sink in. This is the ultimate graphic representation of the combination of our medial background and passion for winemaking. Trademarked.

Pouring in San Francisco

Pouring in San Francisco
After winning a Double Gold Medal in the San Francisco Wine Competition, we were invited to the City to pour our wine at the tasting. We met tons of new wine fans and had a great time.

Tasting Room

Bruce
After the work is done.

Alisa
Hard at work.

Bruce and Alisa Ginier (L), Debbie and Randy Knutzon

Debbie
The Winemaker.

Bruce and Alisa Ginier
At the vineyard.

Kelsey
Pitching in, corking bottles.

Randy and Debbie Knutzon (L), Alisa and Bruce Ginier
In France on a fact finding and wine tasting trip.