In September I published my 100th blog post. To celebrate Jeff gave me permission to make a special cuvée. My wife Pat, friends Martin, May, Céline and Delphine helped me to pick Grenache grapes from my favourite vineyard, Rome. An assemblage of Grenaches Noir, Gris and Blanc was made.
Since that lovely day the wine has been gently maturing in a variety of containers. Some went into a 60l barrel, more into a 30l barrel and the rest went into a 27l glass bottle. We tasted the barrel wines in November as they were still fermenting and it was already clear that there were differences between them. Further tasting in February revealed the differences more clearly with surprising results.
I had expected that the newer oak barrel would have a more pronounced effect upon the wine than the older barrel. Take a look at the two glasses in the photo, clearly one of the wines is a darker colour than the other. So is the darker colour from the older or newer barrel? (Answer lower down the page).
On April 7th we carried out a soutirage to remove the dead yeast cells and other material which had served its purpose in the fermentation process but might now hinder the wine. There was actually little of that material as the pressing I made in September was a small scale one using the vertical press, meaning that the wine which went into the containers was actually quite pure grape juice.
I expected the older barrel to produce the darker wine but it was actually the reverse. On reflection I should have realised. The older barrel is more seasoned and the staves of the barrel are more saturated from years of wine, creating an effective barrier to oxidation. The newer barrel certainly doesn’t leak (thankfully) but allows more oxygen into the wine, producing the darker colour.
As to flavour and aroma. Well both barrel wines are both very pleasing. The older barrel certainly had fresh raspberry aromas with other red fruits, also a sweet edge which carried into the taste. It still has residual sugar but there is lovely red fruit and great length. The newer barrel gave a rounder flavour, still some sugar but there was a hint of spice and darker fruits.
The glass bottle was actively fermenting when we opened it. Take a listen.
Naturally the wine contained a little gas when we tasted it, but had very fresh aromas and flavours of red fruit with the sugar obvious due to the fermentation.
Now they are back in their various containers, topped with a little surplus Muscat to fill them. They will continue to eat the sugar and to develop their flavours. As this is almost the 150th article I hope that it won’t be another 50 before I get to taste them again. Thanks again to Jeff for allowing me to make this wine and to learn about what influences a wine and its development.