We received our order of six more barrels to add another level of barrels to the Barrel Room for a total of 26 barrels! Three of our new barrels have a "heavy toast" and three have a "medium toast", which will impart different flavors and aromas on the wine during aging.
          
              " The porous nature of an oak barrel allows some levels of evaporation and oxygenation to occur in wine but typically not at levels that would cause oxidation or spoilage of the wine. In a year, the typical 59-gallon (223-liter) barrel can lose anywhere from 5½ to 6½ gallons (20.8 to 24.6 liters) of wine through the course of evaporation. This evaporation (of mostly alcohol and water) allows the wine to concentrate its flavor and aroma compounds. Small amounts of oxygen are allowed to pass through the barrel and act as a softening agent upon the tannins of the wine.[3] The chemical properties of oak itself can have a profound effect on the wine. Phenols within the wood interact with the wine to produce vanilla type flavors and can give the impression of tea notes or sweetness. The degree of "toast" on the barrel can also impart different properties affecting the tannin levels of the wine as well as the aggressive wood flavors.[5]   "
                                                                        http://en.wikipedia.org/wiki/Oak_%28wine%29

We will be "barreling down" (pumping the wine from tanks into the barrels), our 2012 Frontenac, Marquette, and Chambourcin within the next week where they will age 6-8 months before they are bottled. Our barrels were coopered at the A&K Cooperage in Missouri. The whole coopering process is pretty amazing! Check out a few videos of the process...

It has been just over 4 weeks since we started fermentation on our 2012 Brianna. We initially racked (aka pumped) the juice off of the gross lees (skin pieces, pulp, other initial solids) the day after pressing.  We added yeast and fermentation finished after three weeks. The yeasts ate all the sugar in the juice and died off, and settled to the bottom of the tank, (see the pics below). This sediment is called the "fine lees," and is left behind when the wine is transferred to a clean tank.  The next step will be to add bentonite to the wine to further clarify and start cold stabilization!  More to come....

The semi-sweet red, Frontenac blend of the 2010 vintage has sold out! It was originally released last February (2011) and is a delish red wine option with the mouth-feel of a dryer red due to the skin contact the Frontenac has during initial fermentation, and a slight sweetness on the tip of your tongue. A beautiful garnet blend of Frontenac and Geisenheim combines aromas of cherry and strawberry with a clean balanced finish. The name "Sun Dog" was chosen for the second wine in our series of wines dedicated to doggies in addition to "Sweet Licks", a semi-sweet Concord/Catawba blend labeled in commemoration to our doggie, Little Man.

"Sundogs may appear as a colored patch of light to the left or right of the sun, 22° distant and at the same distance above the horizon as the sun, and in ice halos. They can be seen anywhere in the world during any season, but they are not always obvious or bright. Sundogs are best seen and are most conspicuous when the sun is low." (http://en.wikipedia.org/wiki/Sun_dog)

Beside the sun, sundogs heel to the right or left of their master. "Sun Dog" is dedicated to our three doggies, Baby, Honda, and Buell- a halo encompassing their absolute love, loyalty and honesty. We again have a family of four doggies with the adoption of Deebo, a darling little chihuahua with a ton of personality. ;o)

Look for the 2011 Sun Dog on the shelves next week!