Red wines that are in barrels are also still undergoing the aging process. As such, the aromas
and flavors will not be quite the same as those from a bottled wine. During the barrel aging
process, slow “micro-oxidation” complexes the tannins in red wines which softens the palate.
Meanwhile, the oak is lending many different aroma and flavor notes including vanillin, toasty
overtones, and spices like cloves and cinnamon. Your first sip may make your mouth pucker
and you may be surprised at the robust taste of tannins. Beyond this, you will be able to focus
on the future of the wine – how the tannins, oak and fruit will balance each other over time,
and what the final product will be.
In our barrel tasting, you will be able to taste different clones of the same variety mid-way
through their barrel life. You will see how clonal variations express themselves during the aging
process and how we use these differences to make our final blends the best that they can be!
See you all this weekend!