Once again, Paul has moved out of the Vineyard, but he’s back at work (not fishing.) Today Paul talks about finishing wine, and cold stabilization. This is also the time of year when barrel decisions start to be made.
In this video you see how tartaric acid can settle in the white wines that will soon be moved into barrels. Cooling the wine down to about 29 degrees, creates tartrate crystal settlement that you want to remove before you put a wine on a shelf and this is when we do that.
You’ll also see why Paul likes to put his white wines in brand new French oak for a period of time, and how that helps our reds get the flavor he is seeking when the whites get bottled and the red wine takes their space in those new barrels.