Have you ever wondered what happens to the solid parts of grapes after the winemaking process? This lovely mixture is called pomace and can take various forms. The version pictured above is the whole cluster pressed version, consisting of skins, seeds, and rachis. When white varietals like Sauvignon Blanc or Chardonnay come into the winery we typically press them whole cluster, meaning the whole kit and caboodle goes into the press. Once the press cycle is done and the juice has been separated from the skins, it moves (via bin, shovel, or auger) into a pile somewhere on winery property. This stuff smells great and attracts quite a few bees and yellowjackets, so you want it to be away from the action. We can then do a few things with it, like spread it out in the vineyard as a soil amendment or have it hauled away to be composted.