Issue link: http://read.dmtmag.com/i/620640
w w w. v w m m e d i a . c o m J a n - F e b 2 016 | V I N E YA R D & W I N E RY M A N A G E M E N T 7 3 FIRST USE PREP Careful visual inspection and sensory quality checks of barrels upon delivery are essential. Brooks Painter, director of winemaking for V. Sattui Winery, is not in a rush to unwrap his new arrivals. "The shrink wrap that protects the bar- rels during shipping also helps maintain some of their moisture, and we will sometimes leave it in place until we're ready to put them to use," he said. "If they are sitting around for any time, such as wait- ing for Cabernet Sauvignon, they are often wrapped." After a close inspection of the bung stave, which is one of the areas prone to cracking, check inside the barrel for any exces- sive material such as wheat paste or dust where the head meets the staves. Assess the interior of the barrels for the correct level of desired toast, which normally will vary considerably by cooper from pale to mocha and chocolate colors. Closely observe the dimensions of the oak rings to confirm that they are within the specification for the origin and/or grain tightness of the oak: 0.5 mm to 1 mm per growth ring for very fine grain (Tronçais); 1 mm to 2 mm for fine grain (Allier); 2 mm to 3 mm for medium grain (Center and Vosges) and 3 mm to 5 mm for loose grain (Limousin, pri- marily used for Cognac and not fine wine), to name a few. Any off-odors can point to mold or other prob- lems. Fresh, toasted wood should be the only apparent aroma. LEAK CHECKS Of the winemakers interviewed, Painter's protocol for soundness was among the most rigorous. Bar- rels are rinsed with cold water for three to four minutes, filled with 5 gallons of water at 160°F then bunged, rolled and left to stand on both heads. If the barrel is air tight, it will pull a vacuum as the water cools. Painter points out that it is not uncommon to have small leaks that seal as the barrel swells. In the rare case that a leak is detected, the barrel soaks overnight filled with a solution of sulfur and citric acid. Painter's cellar crew has tools on hand and the skill required to seal a grain issue. + Timely, consistent use of sulfur remains the first line of protection. + Steam trumps chemical methods alone for sanitation with many winemakers. + Rigorously test both topping wines and purchased used barrels for integrity. + Molecular diagnostics enable the proactive management of Brettanomyces. AT A GLANCE Brooks Painter of V. Sattui Winery gov- erns the production of 60 different wines with a rigorous set of best practices. World-class equipment. Unmatched service and support. • Equipment manufactured by companies recognized world- wide as leaders in the industry • Eight service technicians with over 150 years combined experience • Over $2.5 million inventory of parts in our local warehouse • Six inside personnel dedicated to serving our customers' parts and service needs • Machine audits and preventative maintenance programs • Pre-harvest maintenance services for grape processing equipment 171 Camino Dorado, Napa CA 94558 707.258.3940 • www.collopack.com The ColloPack Commitment 051507 ColloPack Ad_ver1.indd 1 6/3/15 2:30 PM