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Article: Rolling reds: why a few winemakers barrel ferment despite the cost and labor.(WINEMAKING)
- Article from:
- Wines & Vines
- Article date:
- September 1, 2008
- Author:
CopyrightCOPYRIGHT 2008 Wines & Vines. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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In a seemingly endless world of winemaking techniques and trends, the small but growing cadre of producers who have begun to use manually operated rotary red wine fermentation barrels swear by them.
Possibly as few as 20 winemakers are using these "rack and roll" vessels (shown below at Vineyard 29), as some call them, but that number apparently is trending upward. Advocates say these fermenters enhance elegance and sweetness in the tannins, give more texture and more mid-palate richness, and help to better integrate oak flavors. Additionally, the "roll fermenters," as others call them, allow the winemaker to complete the entire vinification process, as well as ...