This photograph was taken on September 5th, so fairly early in the period of the vendanges. It shows white wine being run off its lees after being in tank.
Regular readers will recall that to make a white wine the grapes are usually pressed immediately after picking. The resulting juice heads to tank and ferments. The juice will contain some pulp and various natural substances from the skins such as the yeasts which kick start the fermentation process. As it continues the exhausted and dead yeast cells fall down into the bottom of the tank, these are the lees.
You can see the wine still fermenting because of all the bubbles in the container as it is run off the tank. Leaving the wine on the lees too long can be self defeating, risking bacterial contamination. However, the lees can add a creamy depth to the wine so it is matter of judgement as to how long to leave the wine in contact with them.
I love the golden colour in the photo, offering promise and hope to the wine which will follow. Having tasted the wine I know that the promise will be fulfilled.
Red wines spend time on their skins to extract colour and flavour from them during fermentation. The wine is run off and the skins removed when the winemaker decides. In the photo the skins are being removed by Jeff. However, after that the process is the same. There will be lees in the runoff wine and they will settle as did the white wine lees.