An active Pinot Noir fermentation bubbles and foams at Kistler in Forestville, CA as yeasts do their work. Winemakers get all the credit, but the yeasts really do all the work, converting the sugars of the grapes into alcohol, and busting those sugars apart from many other complex molecules that contribute to wine’s flavors and aromas. Have you thanked your yeasts recently?
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The work of photographer Jimmy Hayes can be further appreciated in his recently published monograph, Veritas, by Abrams Books / Cameron + Company. Order the book from the Abrams web site.
Fine art prints of this image and others are available from Jimmy Hayes Photography.
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