Issue link: http://winesandvines.uberflip.com/i/152772
TECHNICAL REVIEW winemaking He said Kosta Browne imparts complexity to its wines through the fruit itself, employing whole-cluster fermentation and bottle aging. How much of a wine is made with whole-cluster fermentation depends on the vineyard source and the vintage and can range from 8% to 25%. "We determine the amount of whole cluster during harvest," Browne said. "We also ferment the whole cluster separately at 100% and keep it separate for the entire barrelaging term. We can then blend back just what we need." Red fermentation occurs in more than 40 open-top, stainless-steel tanks, but the winery has oak vats by Tonnellerie Rousseau and Tonnellerie Saury and is installing some open-top Nomblot concrete tanks and already has three concrete eggs by Sonoma Cast Stone. Browne said he conducts a five-day cold soak for some cold extraction to help build fresh flavors. The soak also allows the must to coalesce and give the winemaking team an accurate picture of the lot's chemistry. Reds are inoculated with Lalvin RC212. Browne said he's found it to be an efficient yeast that fits his style. He said he can count on the yeast to get the In addition to concrete eggs, Kosta Browne will use open-top concrete fermentors this year. Seeking a Director of Viticulture/ Winemaking in St. Helena, CA • irectandcoordinatewinery/vineyardoperations D fornumerousvarietals(Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon/Franc, Petit Verdot, Sirah) •Managestaffandgrowers •Developnewproducts •Blendwines •Conductassessmentreviews Travel required across five CA counties but primarily in Napa with expenses paid. Required bachelor's degree or equivalent in viticulture, enology, biology, bio. science or closely related field plus 8 years experience. 3 or 4 year bachelor's degree accepted from US or abroad. For full job details and requirements, please go to www.rombauer. com. Send resume to Lynn Sletto, Rombauer Vineyards, Inc., 3522 Silverado Trail North, St. Helena, CA 94574. 48 W in e s & V i ne s S e p t e mbe r 20 13