Issue link: http://read.dmtmag.com/i/111102
Winter summarized, "It takes some trial and error as with most cooperage, but it's worth checking out as it can enhance a blend, or you may like to use it for a stand-alone bottling." COMPLEXITY FOR SAUVIGNON BLANC Quivira Vineyards & Winery in Sonoma County tried acacia cooperage in 2007, and it's now a regular component of the winery's production for three styles of Dry Creek Valley sauvignon blanc. The winery uses 500 L acacia puncheons, all with a light toast, from Tonnellerie du Sud Oeste. Winemaker Hugh Chappelle, who began at Quivira in 2010, said he inherited the program. "But I quickly warmed up to it when I found how it worked with sauvignon blanc," he said. Although there is no set production formula from vintage to vintage, each sauvignon blanc begins fermentation in stainless steel with native yeast. Depending on style, partially fermented juice is then divided into acacia and French oak barrels to complete fermentation, and then remains to age on lees for up to six months before final blending and bottling. Chappelle said Quivira's stylistic goal is to blend Old World French styles with New World Dry Creek style and terroir. Quivira's Refuge Sauvignon Blanc, made in a white Bordeaux style, usually sees the most acacia and the highest percent of new acacia, from 20% to 30% of the blend. The Fig Tree Sauvignon Blanc is a Sancerrestyle wine produced in 80% stainless steel and a 20% combination of acacia and neutral French oak. A sauvignon blanc/viognier is a 50/50 co-fermented blend in a Provence/ Rhone style that uses acacia and neutral French oak. Twenty to 30% of the Quivira Refuge Sauvignon Blanc is made in new acacia barrels. THE ART LIVES ON… { To effect the quality of the day, that is the highest of arts. —Henry David Thoreau } Our barrels are works of art, crafted with expertise and perfection to honor wine. Partner with Tonnellerie Quintessence to create your masterpiece. 8 route de Canteloup—33750 Beychac & Caillau www.tonnelleriequintessence.fr w w w. v w m media.com M a r - A p r 2 0 13 | V I N E YA R D & W I N E RY M A N A G E M E N T 61