Skip to main content
Neil Bernardi
 
September 30, 2013 | Harvest 2013 | Neil Bernardi

Why Barrel Fermentation?

It is oft said that Chardonnay is a winemakers grape.  It is malleable, and can be beautiful in a breadth of styles.  So many of the choices that one makes throughout the year can distinctly affect the resultant wine – pick timing, yeast type (or native), ML conversion, stirring, barrel vs tank fermentation, to name just a few.  This breadth of styles and techniques in part explains Migrations long R&D cycle (we started making CH in 2001, but didn’t bottle one until 2008!). Barrel fermentation in neutral oak is one of the keys to our program, in that it yields a very distinct aromatic and textural wine profile.  The addition of micro-amounts of oxygen during fermentation yields a softer wine with complex fruit aromatics.  Compared to tank fermentations, barrel ferments typically have a rounder mouthfeel and a creamy edge to the aromas.  Tank fermented Chardonnays tend to have crisper, more distinct fruit aromatics and more apparent acidity.  To risk sounding like a wine nerd, I would describe some tank ferments as ‘angular’.  As Migration Chard has evolved, we have found that the 90/10 barrel ferment to tank ferment ratio is just right.  Of that 90% fermented in barrel, 35% are new barrels.

Barrel fermentation

Comments

Commenting has been turned off.

Blog Categories

We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy.
By using our site without disabling cookies, you consent to our use of them.
X