News/Blog

Zinfandel Barrel Down

Fermentation complete. The grape sugars have been converted to phenols, alcohol, esters, and all the good stuff that will one day sit in your glass as you peruse your life and hopefully take the time to slow down and enjoy the moment. Before you enjoy that sip, please be patient. Much has to be done on our end. First and foremost; a true, quality wine has to be aged. And nothing helps that process more than an organic, real, honest to goodness wood barrel. I use six to eight new French oak barrels for each of my vintages. Our wines do not demand a lot of oak to supplement structure and flavor, so usually 15 to 20 percent is sufficient. For the remainder we use older neutral barrels, as permeable natural vessels so the wine can breathe, rest, and transform...

Fermentation complete. The grape sugars have been converted to phenols, alcohol, esters, and all the good stuff that will one day sit in your glass as you peruse your life and hopefully take the time to slow down and enjoy the moment.
Before you enjoy that sip, please be patient. Much has to be done on our end. First and foremost; a true, quality wine has to be aged. And nothing helps that process more than an organic, real, honest to goodness wood barrel. I use six to eight new French oak barrels for each of my vintages. Our wines do not demand a lot of oak to supplement structure and flavor, so usually 15 to 20 percent is sufficient. For the remainder we use older neutral barrels, as permeable natural vessels so the wine can breathe, rest, and transform...