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Yeast is added to the day's batch of wine at Les Bourgeois

October 21, 2008 | 10:57 p.m. CDT
Head winemaker Cory Bomgaars, top, and winemaker Jake Holman process and add yeast to the day's batch of wine at Les Bourgeois in Rocheport. This year's tremendous crop has made 70-hour workweeks necessary to process all the grapes into wine.

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