Tasting every barrel

This is the first time I’m looking at all these barrels on an individual basis. I’ve of course tasted our 10 Pinot lots from last year’s harvest dozens of times: I’m sampling and topping and adding sulphur as needed every three weeks; if something is particularly intriguing or concerning from a quality standpoint, I drill into the lot a little bit more. But until now, I haven’t really tried to hunker down and dig into the nuances of each lot and every barrel—and take a really detailed set of notes.

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