After the wines have finished with fermentation we go through a few different steps to get them ready for bottling. One of the first steps is to cold stabalize the wines. This involves using our glycol chiller and jacketed tanks. The chiller cools a water-glycol solution down to about 15F and that solution is then pumped around the jacket of the tank whenever the temperature controller on the tank asks for coolant. This step forces some of the salts in the wine to crystallize and fall to the bottom of the tank making the wine more stable.
NEW BARRELS!! I love it! This year each of the dry reds ( Marquette, Chambourcin, and Frontenac ) will be in half 1 year old oak and half new oak barrels. This should make the aging periods slightly longer and also have different flavor effects on the wine. The second row of barrels has really changed the feel of the barrel room and makes it very elegant.
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