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Thursday, December 13, 2007

Tasting the developing wines barrel by barrel

It is the time of year where we want to get a better handle of the new wines. We do this two ways - the fun one is tasting each barrel. One or two nights a week, we taste through barrels. Usually somewhere between 7 and 14. (No special reason on the number except that our maloactic testing is limited to 14 barrels a night.) Last night we tasted through the Fenaughty Vineyard Syrah. This was the first wine we made in our 4 ton open top oak fermentor. The wine was showing well - across all 7 barrels. (We didn't get 4 tons of grapes.) Our notes include: pepper, basil, BBQ/smoked meats, graphite, fresh off the tree cherries, medium to look finish and good balance. The wine tasted like it was just finishing up malos - will know more today.

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