Vic Bourassa
 
October 3, 2012 | Wine, Wine Making | Vic Bourassa

Innovation in Winemaking

As an artisan winemaker in Napa Valley, I am able to customize our fermentation plans to be creative in a desire to make wines of pure elegance. This year, a growing number of vintners are fermenting in wine barrels, both those barrels used only one time as well as brand new oak. By removing the heads and standing the barrels upright, we can basically complete a cold soak, primary fermentation and extended maceration all in the same oak vessel.

Wood fermentation is experiencing a renaissance in modern winemaking. Barrels have often been used in for white wine fermentation, especially for oak influenced wines such as Chardonnay, to achieve more integration and complexity earlier in the life of the wine. However, they have recently become more popular for red wine fermentation.

The advantages of barrel fermentation include earlier tannin polymerization and earlier integration of tannin, which leads to a smoother mouthfeel on the finished wine. The characters imparted on the wine from oak barrel fermentation are different than if the oak where only present during the aging process. Because yeast can metabolize or transform certain characters present in the oak, the wine will finish with less of the vanillin character that new French oak can impart in the wine.

There are increased costs of managing a wine number of small fermenting lots: costs associated with removing and replacing the barrel heads as well as the labor costs with punch downs, cold soaking and extended fermentation in these small lots, but the labor of love and the finished product is worth the investment.

This is one way to “Celebrate Life”

Comments

Commenting has been turned off.

Cart 0 items: $0.00

Close

Qty Item Description Price Total
  SubTotal $0.00

View Cart

 
Your Account  |  Login
Winery Ecommerce by Vin65