- Feb 25, 2017
- Reaction score
- Centerville, Northern Virginia
I'm trying to do some barrel management for getting my 2018 spring wines in barrels. I have 6.5 gallons of an all grape SA Cab Sauv in a somewhat neutral barrel. I also have 5 gallons of a of a 6 gallon juice bucket of the same that I used all the skins from the grape batch to ferment. I only have 5 gallons because it was a very light press, mostly free run. I want to place the barreled wine in a new 8 gallon barrel and top it up with the juice and skin wine. I don't want jeapordize the all grape but both are very good. I'm going to use the rest of the 5 gallons to blend with a Malbec and a Merlot which are 7 gallons in glass right now. Again it's barrel management but I don't want to jeapordize a quality wine. Advice or recommendations.