Interesting Fining Trial

As many of you know, our grapes from Mendocino came in with smoke ‘taint’ this year. The vines and grapes were exposed to smoke on and off for about a month. With extra careful handling, we have mitigated the smoke flavor and smell to the point where many tasters now like it.

All of that said, we have also been reading and talking with others about how to handle this and kept some wine untreated for experimenting. A few weeks back we learned of a ancient technique from Eric. He learned it from retired wine maker in the Beaujolais. The natural ingredients took some time to acquire (thanks Lisa and Emmons) and process. Our first trial was a success – amazing. The smoke on the nose is gone outright. The smoke on the palate is barely noticeable.

We will keep experimenting to perfect it…

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