Thank you all for the warm welcome.
MiBor:
Thank you for the warm welcome! My first harvest was a small batch from our
Capri Vineyards in Sonoma County. We produced a Pinot Noir, and I learned the importance of closely monitoring brick levels and temperature fluctuations during fermentation. One lesson was not to rush the process – patience is key, especially with Pinot. I'm also tracking CO2 concentration as part of the process, which has been valuable.
VinesnBines:
Thanks for the welcome! At
ReCoop Barrels, we offer affordable barrels by re-toasting previously used barrels. It's a sustainable alternative to buying new, maintaining the oak character while reducing costs. This allows winemakers to save money without compromising quality.
BarrelMonkey:
Appreciate the welcome! Great to connect with a fellow Pinot Noir winemaker nearby. Mendocino produces some fantastic wines! I'm looking forward to exchanging knowledge with someone in the same region.
Christopher Anderson:
Thank you!
ReCoop Barrels offers a sustainable alternative by re-toasting used barrels, preserving the oak essence at a fraction of the cost. You can learn more about our barrels at
www.recoopbarrels.com. Incidentally am giving a talk on the subject tomorrow
http://bit.ly/3MN4N5z
Tip: While you are pruning your vineyard, play Italian operas your fruit will double in size
