The first of March saw the first time when some schedule can be set for checking and evaluating the 2007 wines. All of the 2007 barrels were sampled and were checked for free SO2, a means of preserving the wine as it ages. There is only one 07 that has not finished its secondary fermentation, but with spring temperatures rapidly approaching, it should not be long. It is exciting to go through and taste each of the barrels and see how the oak is working with the wines. In particular I brought in barrels from a cooper that is based in Portugal. The oak is French, but the staves are dried, and the barrels are constructed and toasted in Portugal. After topping each barrel, they will be set back to age for another 4 to 6 weeks before repeating the process.
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