Grapes will be picked and loaded onto trucks at night. By picking at night the fruit will already be cold and the refrigerated trucks will be able to keep the fruit at about 50 degrees Fahrenheit (10¡C) where they will be treated to a cold soak en route to Houston. The cool temperature prevents spontaneous fermentation from taking place.

Cold soaking is a production tool which increases the complexity (aroma), color and color stability of wines. The process involves juice and skin contact for 1-4 days prior to fermentation. Temperatures above (10°C), however, do not detrimentally affect the benefit of improved color and color stability. The best approach may be to crush and add pectinolytic enzymes during the cold soak period. This allows maximum extractions.

Grapes will be loaded into 1/2 ton bins which will contain enough grapes to make about 65 gallons of wine. At the destination, each 1/2 ton bin will be processed individually. Clients are encourage to participate in this process.

From the Napa/Sonoma valleys in California to Houston Texas is about 1,900 miles and will take about 1 day and 4 hours. All clients will be notified of when their fruit will be arriving.