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—Photo by JIM McKIERNAN Pictured from left, Pend d’Oreille Winery winemaker Jim Bopp, assistant Kylie Preston and assistant Will Cannon, prepare Cabernet Sauvignon grapes as they move up the conveyor to the crusher. Twelve tons of grapes were trucked overnight from an orchard near Prosser, to be processed. The twelve tons of grapes were the last to be crushed this season. The grapes will go through a fermentation process, conditioning, and then bottled in just over a year and released about two years after that. The batch should produce around 900 cases.
—Photo by JIM McKIERNAN A bin of Cabernet Sauvignon grapes is slowly tipped to dump its precious cargo onto the conveyor line, leading to the crusher. Kylie Presta and Will Cannon pull out leaves and stems. Pend d’Oreille Winery is well-known for its Cabernet Sauvignon which can be sampled at its tasting room, 301 Cedar St., Sandpoint.
—Photo by JIM McKIERNAN Like any business owner, Pend d’Oreille Winery owner Steve Meyer can be found washing bins after crush. Meyer said it’s extremely important for all phases of the operation to be extremely sanitary.
