TECHNICAL SPOTLIGHT WINEMAKING
June 2017 WINES&VINES 43
The reds are also pressed in the two Euro-
presses, and Delivert said he uses French oak
for all of Tamber Bey's wines, including about
25% new oak—although some of the Sauvi-
gnon Blanc ages in Acacia wood.
For Chardonnay, Delivert uses Vicard G7
barrels as well as Tonnellerie Saury and Damy;
for Pinot Noir, he likes Tonnellerie Remond,
Francois Freres Cooperage and G7.
Bordeaux wines will age in G7, Vicard, Ton-
nellerie Marques, Taransaud, Tonnellerie
D'Aquitaine, Ermitage-Berthomieu Tonnellerie,
Boswell, Saury and Ana Sélection.
While he does use several coopers, Delivert
said he's now more interested in matching
specific toasts, grain size and barrel types to
varieties and vineyard blocks rather than trying
to find new coopers to use.
Despite being a converted building, the
winery has plenty of storage space for Tamber
Bey's barrels as well as those of its clients.
Split down the middle, the building offers two
separate rooms that can be set to different
temperatures. One room can be warmer for
helping barrel fermentations or to push wines
through malolactic, while the other room
stays cool for élevage.
Although a relatively simple and straight-
forward winery, construction was not particu-
larly easy.
For a wealth of useful viticulture and
enology research and information,
visit AVF.org, ngr.ucdavis.edu,
asev.org, iv.ucdavis.edu
or ngwi.org
S U P P O RT R E S E A R C H A N D W I N E
INDUSTRY NEEDS THROUGH THE
AMERICAN
VINEYARD FOUNDATION
P.O. Box 5779, Napa, CA, 94581 | tel (707) 252-6911
Visit our Web site at www.avf.org for information
on funding and current research projects
AMERICAN VINEYARD FOUNDATION
Finding
Solutions
Through
Research
Barrels can be stored in one of two climate-controlled rooms located adjacent to the crush pad.
