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Old School This is the way white wines were made for along time. You will get a heavier, more oxydized white wine with more body and texture, but less fruit notes. Cold fermentation and stainless steel are sort of a new idea. I have had wines from Italy and Spain that were made this way, and...

I made Syrah from local organic fruit last September at brix 25.5, open fermenter with added So2 at crush, put it in closed carboys for secondary until March, and bottled it. Opened one last nite: smell was of overripe raisins sulphur, dirty. The flavors are nice, black fruit, graphite, some wet...