spacer_gif
nav1_home_offdividerlinenav1_wine_ondividerlinenav1_vineyards_offdividerlinenav1_getwines_offdividerlinenav1_about_offdividerlinenav1_blog_offdividerlinenav1_trade_offdividerlinenav1_ordering_off
spacer_gif
nav2_AboutUs_2nav2_spacernav2_AboutUs_2nav2_spacernav2_About_Press_onnav2_spacernav2_About_Press_onnav2_spacernav2_About_Press_onnav2_spacernav2_About_Press_on
spacer_gif
spacer_gif
hdr_Wines
spacer_giftransparent_gif
 

Friday, January 20, 2006

Did we start a trend?


Three years ago upon returning from France, we wanted to ferment our reds in wood. In France, we used concrete, stainless steel and wood - wood was the best. We liked it becuase it is natural, moderates temperature changes and breathes.

After much discussion, we decided to try fermenting in barrels. Fetzer's inhouse cooper said it was easy and so I tried. We really liked the results. In 2004, we also experimented with plastic on a single lot but didn't like, The temperature moved more quickly and we were concerned about flavors/chemicals being released from the softner agents in the plastic. (USA Today has an interesting article about the ongoing debate.)

With 2005, we only used wood and moved up to 500 liter puncheons with great results.

While we were clearly not the first but the trend is catching on. We have heard of several Pinot Noir producers who are now fermenting in barrels. Next week we will see a company that has invented a way to ferment in the barrel without popping the top. It should be interesting.

This page is powered by Blogger. Isn't yours?


        Twitter Updates

            RSS RSS         Twitter