When a winemaker and a grape love each other very much, something special happens. The winemaker commits to a process called barrel fermentation, and if the grape is lucky, the winemaker will choose a new French oak barrel that has been specifically toasted by Radoux for making the wine of his choice. This is true of our Vignoles.
Last year was the first year we experimented with Vignoles in barrels. It was four thumbs up, so we did 10 times as much this year. Two barrels of Vignoles started fermenting Friday and bubbled through the weekend alongside Chardonel, Traminette and Valvin Muscat. The aroma in the cellar was a medley of these wines and it put our noses in cuddle mode.
It also looks cool:
Fermentation starts this week for Catawba, one of our most loved Creekbend wines. Stay tuned!