Issue link: http://winesandvines.uberflip.com/i/60007
CO VER S T OR Y Jeffrey said fruit from his vineyard is sorted on multiple tables and dropped directly into a macro bin. That bin is then moved over to the barrel room, where Jeffrey and his staff scoop the berries out of the bin with buckets to transfer to barrels. He said he uses special barrels by Tonnellerie Baron that feature a small hatch on one head. Using a funnel, the must is poured in through this hatch. The hatch is then sealed, and the barrels are gently lowered onto racks. Jeffrey's racks for barrel fermentation are made by Western Square and outfitted with wheels at the point where the barrels rest on the racks. The wheels are essential because the best way to manage a cap during barrel fermentation is to spin the barrel. "It's a lot of labor to do that, but it's only eight barrels, so it's not the end of the world," Jeffrey said. "But you have to make sure you have the capability and the time and the manpower." Monitoring fermentation is trickier when it's happening in a barrel. During fermentation, Jeffrey said he regulates temperature by keeping the barrels in a warm room at about 75ยบ F. To check the temperature of the must he slides a thermometer through the bunghole. One of Jeffrey's barrels has a Plexiglas head that allows him to watch fermentation. "I occasionally pull samples from the bunghole. It is a pain," Jeffrey said. "Realistically, I monitor by observation: It is clear when the fermentation is While barrels can still be stacked during fer- mentation , it's crucial to allow access for workers to spin the barrels for cap management, pull samples or make any necessary additions. Wines & Vines FeBRUARY 2012 25 ( a b o v e ) W e s t e r n S q u a r e r a c k s a r e s h o w n