The 2011 harvest has finished here in the Napa Valley, Thanksgiving has come and gone, and a good number of barrels have shipped out and are resting in cellar. At the cooperage we aren’t done with the year but are prepping for the next already. Unified anyone? Too soon?
As we worked on our new site, we developed a spot for detailed, specific answers about oak and a chance to hear from master coopers, our sales reps (all of whom make wine), other winemakers, and from the research & development team.
For a start, we’ll be looking at controlling brettanomyces, length of aging time in specific barrels, and we’ll hear from Christian Roguenant about barrel aging Chardonnay.
The Seguin Moreau team