This week we moved the 2009 reds out of barrels so we could get them off their fermentation lees and start blending the Field Cuvee and the different parcels of Pinot Noir and Cabernet Franc.
Moving wine from barrels is much more logistically complicated than moving wine from a tank. The barrels are each 60 gallons. We pumped them into holding tanks one by one; Cab Franc in one tank, Pinot in one, the elements of Field Cuvee blended together in another. We let the wine stay in the tanks overnight to settle out. Meanwhile, we cleaned the barrels and arranged them for re-filling.
Barrels are heavy even when empty so there is some strategy involved in moving them around. Cleaning barrels is the fun part but it can get really tiring after a while. It is important to clean them well since the wood is porous and exposed to the elements. To clean them we fill them with some water and then roll them back and forth in a swift motion, creating a wave action inside that agitates any solids and splashes the whole area. We do 3 rinses: cold - hot/steam - cold. After they're rinsed we dry them out overnight and fill them the next day.
I cleaned 34 barrels in 2 days, 17 per day! The third day we set and filled the rest. And on the fourth day I rested.
Wow! Mel, I am so impressed! 34 in 2 days!?!? You needed rest! I hope it also included a nice, relaxing glass of wine :) I never knew how much work it was "behind the scenes". Love this post! I still cant wait to try the Field Cuvee. Any idea when it might be in stores? I know Century Liquor usually has a nice variety of Wiemer...will I see it on the shelves any time soon?
ReplyDeleteWine every day, barrels or no barrels :)
ReplyDeleteThe Field Cuvee is just getting out to distributors now - I'll keep you posted as more stores pick it up!