When I hear “barrel fermentation,” my first thought goes to a high-quality Chardonnay. But increasingly that is changing. Once uncommon, ambitious wineries are now doing the same for red wines.
Fermenting red grapes in barrel is laborious and time consuming. The head is popped off, and the barrel is filled with a meagre 250 kilograms of fruit.
After replacing the head, the barrel can be rotated by hand on a specialized rack to gently achieve the desired extraction. No punch downs or pump overs. The head is then removed again to empty the barrel for pressing. Imagine doing this for nearly 100 barrels over harvest – it’s a daunting task.
So, why do we bother? Texture, complexity, and integration. Barrel fermentation provides a rich, plush texture with layers of dark fruits and well-integrated oak. And it is especially suited to fruit from Phantom Creek Vineyard. This vineyard produces wines with the intensity and concentration to harmoniously balance the oak. The result: the wines are uniquely approachable in their youth, but with the density and depth to improve in bottle.
We use a combination of oak barrels, large oak vats, and stainless steel tanks to best suit the characteristics of each individual parcel of the vineyard. The small volume of a barrel also makes it ideal for research and development. In 2016, we worked with 61 distinct micro-lots, averaging just one hundred cases in volume. This ultimately provides us with a full palette from which to make our blends.
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