Premium and new formats offer big opportunities for bulk wine market With the global harvests bringing the world's wine supply back into greater balance, the market is evolving to allow greater fluidity in supply, to the benefit of premium bulk players and smaller volume buyers, with differing formats cited as key to future consumer engagement and sales.
My first question would be what are your plans for winemaking next fall? What size barrel you need depends on how much you want to make next fall. You could get a 40 litre barrelput your Merlot in it around the time your grapes arriveand pull it out around the time mlf is done on your fall wines and then put the first of your fall wines in it.
Leave that in it until Juneput your next wine in it until the following years wine is ready to go in. At that point you might be ready to age for a year in it. And could go back to lbs a year. January 5, After the barrel has been neutral for a whileWith my older barrelswhen they hit about 4 years oldI started doing percarbonate soakscitricevery other batch.
This keeps them clean and checks microbial loads. Ken Dingley permalink January 5, Thanks guys. I think 40L is as much as I can handle right now. This gives me something to chew on.
This is kind of the reason I want to try the barrel — to experience first hand the difference the oak tannins and flavors can make.
I could even do lb batches and keep the extra un-oaked for comparison purposes. I note nobody seems that interested in the South American season. Also, I found out, that by the time the stuff actually showed up, it was late enough into Spring that I would rather be out doing my warm weather fun stuff, than attending to the wine.
The wine itself, both times, was a stink bomb. Everyone struggled with it. Take new barrel but in a wine varietal that likes big oak. After using barrel for two years with varietals like that the third year is used for a varietal that needs less oak.
Napa Gamay is an example Then have the barrel recooped and start the process all over again. No washing, No percarbonate! Anyone wanting previously recooped 3 years old barrels are welcome to them.
Look at it this way. A 15 gallon barrel costs about 3 hundred dollars and dollars for the recoop.During Mark’s tenure at Duckhorn Wine Company he garnered two Winery of the Year titles from Connoisseurs Guide to California Wine, was named four times Regional Winery of the Year by Wine & Spirits Magazine and won the #6 rated wine of the year in the Wine Spectator’s Top of with the Duckhorn Vineyards Napa Valley Cabernet.
The 10 Best Napa Valley Wineries To Visit. as a result of being awarded first in this competition and to reflect the impact that the achievement had on the US wine industry. attended UC Davis' winemaking program; Member, Napa Valley Wine Technical Group; Judge, International Wine Challenge, London UK and holds his Masters from .
Napa Valley Sangiovese: An Appreciation him why I spent a recent day in the Napa Valley tasting nothing but California Sangiovese. I was met with a blank stare as if I was from Mars.
Yes, I like Brunello as much as the next guy, but there are times The best wine of the day undoubtedly went to the Luna Reserve Sangiovese which was. On the final broadcast of the year I wanted to highlight those who have expressed their passion about the wine industry.
The winery owners, winemakers and growers I have chosen have done so eloquently, philosophically, poetically, and often spiritually. Not all Napa Valley rosé wines are made in this way.
Franciscan, Cornerstone and other producers pick red grapes and only make a rosé wine from those grapes.
But that is an expensive endeavor. Some, like Sangiovese and Nebbiolo, will sound familiar (at least vaguely familiar) to American wine lovers. But for every up-and-coming variety - Rossese, Lagrein, Frappato - there are dozens languishing in .