The last
few days at the winery, punctuated by cherry picking breaks, we’ve been barrel
topping. Because of the porous nature of the barrels, it’s a necessary part of the process
that involves replenishing small amounts of the evaporated wines and adjusting
sulfur levels. More evaporation = more air = greater likelihood of oxidization
= less cases of Hidden Horse. INTERVENTION!!!
Today we
finished all of the 2010 barrels. The good news is that none of them had
oxidized, and the great news is that they were tasting and smelling delicious,
and looking ready to be bottled by September. Below are some shots of the barrel-topped 2010s in the tasting room:
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| Straw anyone? |
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| Tasting room madness... |
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