Addressing early harvest, precursor aromas, oak consistency
and health-conscious winemaking
By Laurie Wachter
Winemakers often experiment, run tests and make adjustments in their winemaking...
The phenolic and aromatic compounds affecting wine profiles make up only 5-10% of untoasted oak, and those compounds can vary widely not just between oak species and forest locations, but even more between...
Two potential problems marked an otherwise good harvest for California grape growers: Heatwaves and fire. Each may have affected the grapes’ development and require winemakers to make specific adjustments...
Introducing the new Oak Infusion Spiral Big Roast Blend, a multi-toast American oak through-bung oak alternative that delivers big, dark-toasted oak to robust red wines. Each barrel pack includes up to...
