@4score, @Busabill and I collaborated on a number of wine projects this year. Some we parted ways at the juice level, which is the case in the Viognier, some we fermented together,others apart. Then all the wine went to our respective wineries. We are doing barrel tastings of most everything and it will be the first taste of the difference between the by the book techniques, like straight saccharomyces yeast and @4Scores trials with sacrificial tannins at ferment (chips listed below), as well as starting the fermentation’s with non-saccharomyces yeast. We also have different oak treatments to compare as well.
19 wines in total on Jan 6th. The sheet has all the details to the right (which you can’t see), but the summary of the differences is in the crib notes column.
19 wines in total on Jan 6th. The sheet has all the details to the right (which you can’t see), but the summary of the differences is in the crib notes column.