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All
wines are vinified on the estate, at the winery housed in the barns
next to the Tasting Room. During harvest, the grapes are picked before
the heat of the day, as early in the morning as possible, and brought
to the winery for processing.
Winemaking processes vary depending
upon factors such as the season, vintage, yields and the style of
wine that Fred and the winemaking team are striving to make. On average,
the white wines are fermented at about 50-60 degrees Fahrenheit,
while the red wines require more heat and ferment at 75-80 degrees.
Fermentation temperature is carefully controlled – either by
adjusting the refrigeration on the stainless steel tanks or by punching
down fermenting red wines periodically throughout the day.
All
of the oak barrels used for fermentation and/or aging at the Brander
Vineyard are French oak, about 20% of which are new barrels. Barrel
aged Sauvignon Blanc wines remain in barrel for an average of 4-5
months. The Merlot ages in barrel for about 8 months to give it a
nice fruit/tannin structure and the elegant Bouchet remains in barrel
for a full year. To ensure a brilliant clarity, the wines are fined
prior to bottling (Bentonite for white wines and egg whites for red
wines). Many of the winemaking methods at the Brander Vineyard are
traditional and old world – but with a modern day edge and
always with a commitment to producing the best wines possible.
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