AMR: We are excited about how we “build” tannins in our grapes and wines. Tannins contribute to the texture, flavors and structure of wine. A few days ago we looked at the numerical results of our tannin trials, and then we tasted our 2007 Pinot Noirs made from grapes in those trials.
KJ: In 2006, we started analyzing different grape and wine samples, sending them to the lab to run the values of different types of tannins, like catechins, found in seeds, and anthocyanins, or pigments.
First, we just wanted to establish baseline values - where we were. Our goal was to find out what our personal sweet spots are, in terms of what we consider to be great wine, and determine if there are corresponding tannin sweet spots. So … More…





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