Brue Skok Cellars Wine Primer
The 7 Secret Steps
What is difference between Brue Skok Cellars and large production commercial wines?
1 Control of Vineyard Practices
2 Pre Fermentation Maceration of the fruit
3 Slower controlled fermentation
4 Separate aging of free run and pressed wine
5 Gentle limited Racking
6 No Fining; No filtering
7 Process managed by taste rather than lab reports
1. Control of Vineyard Practices
BSC has established relationships with its growers and works with them to enhance and perfect sustainable viticultural practices. BSC has control over the 4 significant steps of a.) Pruning b.) Canopy Management c.) Fruit Selection and d.) Harvesting.
a. Pruning is driven by previous vineyard history, climate and soil conditions experience from previous years. Significant judgment is involved and it is quite time consuming but proper pruning lays the foundation for the harvest in the fall.
b. Canopy management is an ongoing job and changes seasonally as the grapes mature. The goal to provide optimal sunlight…don’t burn the grapes or let too much canopy divert energy from the grapes or give rise to a vegetal taste in the wine.
c. Fruit selection generally occurs at or shortly after veraison, the “change of color of the grape berries” or the "the onset of ripening." Once again the task is to assess the condition of the grapes and the vines and enough fruit is dropped to insure the balance will ripen fully and be perfect for making wine. It generally happens that the fruit selection is strict enough that only 2-3 tons of most varieties are harvested per acre and only 1.5-2 tones of Pinot Noir.
d. At harvest BSC uses the taste test not the brix test. Timothy answers to the grapes, not the calendar or the sugar level and sometimes BSC is earlier than the big guys and sometimes later, but the timing is always driven by the grapes
2. Pre-Fermentation Maceration of the Fruit
Most large commercial wineries start fermentation immediately after the crush. BSC delays the start of fermentation for 3-5 days as it macerates the fruit, stems and pulp to develop color and flavor before starting the fermentation. Managing by visual observation and tasting, BSC waits until satisfied with flavor and color to start fermentation.
3. Slower, Controlled Fermentation
Slower and temperature controlled fermentation is important to preserve the freshness and flavor of the juice and to avoid any “cooked” notes in the wine. This takes time and costs $ in refrigeration. Many large producers don’t take the time or spend the money and often their wines are not as fresh and fruit driven as BSC.
4. Separate Aging of Free Run and Pressed Juice
When, after 7-10 days, the primary fermentation is complete, the tap is opened and the “free run” wine is barreled or placed in a tank and then the 2nd or malolactic fermentation is begun. The remaining portion of the batch is pressed and the “pressed juice” is barreled separately from the free run. The pressed juice is generally darker and more intense and is left to complete any remaining primary fermentation and finally the malolactic fermentation begins. By keeping them separate BSC has the option to blend a bit of one to fill out another wine. As for example putting pressed Syrah into free run Grenache to punch it up. Large producers generally can’t manage such a process.
5. Gentle limited racking
Aging wine is racked from time to time to remove sediment and by some producers to oxygenate the wine. If a winery’s goal is to release as soon as possible a wine which is fully “mature” they may manipulate the aging wine to that end. BSC has the goal of delivering to customers the freshest, brightest, fruit forward, food friendly wine possible. Accordingly BSC does not accelerate the aging of its wine in the cellar and recommends decanting your BSC when is it served young.
6. No Fining; No Filtering
BSC wines are not fined or filtered and BSC relies on careful wine making, judicious racking and good bottling practices to deliver great wine. Do not be disturbed if there is some cloudiness or sediment in the wine…it is your assurance that the wine is complete and has not been stripped of some of its flavor.
7. Process Managed by Taste Rather than Lab Reports
Throughout the farming and winery process BSC manages by reference to visual, olfactory, and taste sensation rather than slavishly following lab reports. Some large producers harvest based on the brix (sugar) score while BSC is concerned with physiological ripeness and in harvesting grapes at the peak of their ripeness and flavor. Large producers do not have the time, patience or personnel to do other than follow the numbers. Painting (or winemaking) by the numbers will not create art.
Written with pride and joy in the wine glass,
Nordahl Brue