We are preparing for the harvest by completing the bottling of our apple wine and 2007 Chardonnay.  We will be offering a 1.5 L (magnum) bottle of the Chardonnay. 
     We have been asked how long wines can age.  While there are several factors, one that relates to bottling is to keep the dissolved oxygen of the wine low.  We aim for 1 ppm or less which is equivalent to 1/100% oxygen.  We also have a vacuum pump on our corker so that we create zero or negative pressure in the headspace between the cork and the wine.  This minimizes the oxygen that would dissolve into the wine.   
     Finally, sanitation is a key element to successful bottling.  We measure our performance through bioluminescence testing.  This involves swabbing key areas such as filler spouts and filler bowl channels.  The swab is then inserted into a sleeve containing the enzyme luciferase.  The reaction is similar to what happens inside a fire fly that lights up.  All living cells have within it a "battery" called ATP.  The enzyme, luciferase, reacts with ATP and creates light.  We measure this in an instrument that gives us numerical units.  We bottle when our numbers read zero.  It's a relief to know we are sanitized versus going through the motions and hoping we are sanitized.