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WINEMAKING The dramatically steep Benches (Wallula Vineyard) rise high above the northern shore of the Columbia River. "We have the best equipment with a lot of tanks for flexibility," admits Nicault. The facility has three barrel rooms: one for this year's wines, one for last year's and one for malolactic fermentation and case goods storage. Each winemaker's involvement varies, Nicault says, with some totally managing the process and others primarily leaving it to him after giving direction. Duval visits twice a year: once at harvest and again for blending. Rolland tends to visit in January, June and August—not during crush. Diel comes dur- ing the growing season, while Folonari visits in October. Nicault mostly pumps over the reds, for example, but Duval prefers délestage (rack and return) twice per day initially, then delicate punch downs by hand. The Cabernet gets a bit rougher treatment, Nicault says. Positive displacement pumps Nicault believes that with the technology nowadays, gravity feed can be simulated with the right equipment. "For feeding the destemmer, we use belts and sorting tables state's terroir with Italian character. Saggi (meaning "wisdom") is a blend of Cabernet Sauvignon, Sangiovese and Syrah. Sequel is made with John Duval, formerly chief winemaker of Australia's iconic Penfolds winery and its flagship wine Grange, as a continuation of his life's work with Syrah. Equipped for flexibility french oak dominos Caroline Hoogenboom Napa - Sonoma Cell. (707) 364-6334 caroline@ermitageusa.com Amy Lee Oregon - Washington Central coast of California Cell. (509) 995-2771 amy@ermitageusa.com Vincent Garry Sales Director Cell. (707) 225-2105 vincent@ermitageusa.com Long Shadows uses open-top fermentors that allow punch downs for some red wines. Office: Tel: (707) 224-2377 Fax: (707) 224-2390 433 Soscol Avenue Suite B151 Napa, California 94559 - USA Parc d'activités des Bertranges - 58400 La Charité-sur-Loire - France Tel. + 33 3 86 69 43 79 | FAX + 33 3 86 69 67 47 | www.tonnellerie-ermitage.com The Long Shadows winery was completed in 2006. It sits in a dramatic location on a hill not far from booming Walla Walla. The modern building is exceptionally well designed and equipped for winemaking, and it includes the equipment each winemaker specified: oak tanks for Rolland to ferment Merlot, open-top fermentors, small wood fermentors for Saggi, a hydraulic basket press for reds (they're not really suited for whites as they let too much pulp through, notes Nicault) and closed-top fermentors for Riesling. Win es & Vin es F EB RUA RY 20 13 47