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Wine Making

Barrel Aging: It’s Not Just for Oak Flavor!

by David on December 27, 2010

In fact, it wasn’t until around the 1960s that oak flavor became important! Some time after that we began to see the first references to “new French oak”. And, of course, now there’s so much focus on oak flavor these days that it’s easy to forget the main reason we still use barrels: Aging! The […]


Sur Lie Aging

by David on December 23, 2010

Our 2010 Chardonnay is currently aging “sur lie”. Sir who? The term is French and refers to aging the wine on the  spent yeast cells and grape solids, the lees. Sur lie translates to “on the lees”. If you read a winemaking textbook, it advises the winemaker to move the new wine off of the dead […]


NVWR® 101 – Wine Clarification

by David on April 6, 2010

There are many processes behind the scenes when winemaking, some more complex than others. In this episode we thought it would be interesting to present what is meant by “racking” and “fining” the wine. Jeff Booth of Jeff Booth Consulting describes the why, when, and how of the various methods used to clarify the wine. […]