Donkey & Goat

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

Smoke Update

In early October, we mentioned that we had smoke taint with our rose. It is gone and we have learned a fair amount on how to deal with since then including:

  • Smoke taint or flavor is in the eyes (or perhaps mouth) of the beholder. As the The Wine Spectator reported, some people consider it a mark of the vintage/terroir, others as an issue.
  • Rain, despite the research from Australia, seems to have a huge impact on the smoke. We picked our Perli Vineyard both before and after 3 inches of rain – different plots. The plot we picked after had nearly no perceivable smoke flavor.
  • Letting the gross lees fall out minimizes the smoke flavor. We do this by settling in tank after pressing the fermented reds.
  • Adding smoke free lees also minimizes the smoke flavors.

Once we are finished with malolactic fermentation, we will re-taste everything and see if we need to do anything more.

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