Issue link: http://winesandvines.uberflip.com/i/107279
TECHNICAL REVIEW WINEMAKING Long Shadows ages wine in barrels from many coopers, as specified by its partner winemakers. The modest-sized tanks are fully jacketed to allow complete cooling (as seen above right) or heating. instead of screws to preserve the integrity of the clusters and berries." He points out, however, that there are positive displacement pumps like the Francesca he uses at Long Shadows and his Waukesha pump, with its stainless steel head that creates a flow without beating up the wine. 48 W in e s & V i ne s F E B R UARY 20 13 "We also have a nitrogen cane that will pressurize the barrel with nitrogen and force the wine to flow under nitrogen with no mechanical action." Nicault adds, "We believe in introducing oxygen and even using regular pumps during fermentation, but after that we are very gentle with the wine during the rest of its elevage." Nicault says the yeasts he uses depend on vintage, variety, sugar level, nitrogen level and type of wine. "For Riesling, we use a yeast that enhances the Riesling characteristics and that can be stopped before dryness if desired." For must with higher levels of sugar, he will choose a yeast that is more tolerant