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Donkey & Goat

Berkeley's first natural winery, crafting wines
from sustainably farmed vineyards since 2004.

Tasting the developing wines barrel by barrel

It is the time of year where we want to get a better handle of the new wines. We do this two ways – the fun one is tasting each barrel. One or two nights a week, we taste through barrels. Usually somewhere between 7 and 14. (No special reason on the number except that our maloactic testing is limited to 14 barrels a night.) Last night we tasted through the Fenaughty Vineyard Syrah. This was the first wine we made in our 4 ton open top oak fermentor. The wine was showing well – across all 7 barrels. (We didn’t get 4 tons of grapes.) Our notes include: pepper, basil, BBQ/smoked meats, graphite, fresh off the tree cherries, medium to look finish and good balance. The wine tasted like it was just finishing up malos – will know more today.

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