It's Tawny Time Again

by Peter Bell, Winemaker

It’s been quite some time since our last bottle of Fine Old Tawny was sold. This is one wine that can’t be made fast enough to meet the demand, and the 40 or so cases per year that we put out tend to get snapped up quickly. So this is what it must feel like to have your wines on allocation!

Fighting an Enemy We Cannot See

So far as winemaking is concerned, our year can be broken down into two tasks.  The first task is the creation and making of the wine, the incredibly intense and concentrated burst of work surrounding harvest and usually lasting until sometime around Christmas.  The second task, which is no less important, might best be known "protecting" the wine.  There is no mistaking that a lot of work goes into the wines to make adjustments or blend after the completion of fermentation, but there is also no denying that our role during this time of the year up until the wine is safely bottled is anything other than glorified stewardship.

Just as a shepherd must always worry about protecting their flock from the omnipresent danger of wolves, in the winery our primary concern is keeping the wine safe from a pervasive and invisible threat.  This spoilage agent surrounds us, however, and in almost all other circumstances is necessary for life.  I'm referring to oxygen, of course; O2, the eighth element, a molecule that makes up 20.946% of the earth's atmosphere by volume.  You might think oxygen is something we would want to be on good terms with in the winery,* but the fact is that we spend nearly as much time restricting undesired oxygen contact with our wines as we do keeping things clean in the winery.  That is a lot of time.