Saturday, February 28, 2009
After taking a break for the holidays, a rather dry Napa winter is in full swing. One by one the tanks have been emptied and sanitized with the wine now living in these excellent French oak barrels. Now the main focus in the cellar is topping the barrels and adding sulfur dioxide to keep the wine stable. Aging wine from past vintages is also pumped out of their barrels and mixed
in-tank to stir the sediment.