NEWSLETTERS    RACK 'N' ROLL

One Barrel at a Time

700 barrels divided by fifteen different vineyards, then by three varietals, then by three separate lots or batches per specific vineyard source/variety equals an average batch size of five barrels.  These five barrels can be from any of the twenty different barrel coopers with which we work. At this point, I have probably lost most readers. However, lotting and tracking all of these barrels is one of the challenges of making wine at Testarossa.  Every barrel and lot of wine demands individual attention in the lab and in the cellar.

So the next question is ‘Why so many?”  We find that while lotting all of our wines in separate barrels is an inventory challenge, there is the tremendous up-side to blending potential.  We have many aromas and flavors to mix and match, enhancing the wine experience.  This diversity also allows us to have vineyard site variability (single vineyards) that is not reliant on heavy-handed winemaking.  Heavy-handed would be the use of lots of oak, additives and practices that create processed wine not representative of the vineyard or appellation from which the grapes are from.  Whether blending for a single vineyard or a multi-vineyard blend, we find that the diversity of lots provide us maximum quality in the bottle. 

While we are quite busy in the lab and cellar this time of year tracking the wines, we are also carefully guiding the wines through maturation in barrel.  Once spring and summer roll around, we will be begin the extensive blending trials to generate the best wine possible.  Thus, this is why we go through such great lengths in the cellar, one barrel at a time.  So go ahead and treat yourself to your favorite bottle of Testarossa, you deserve if after successfully making it through my math lesson!

Bill Brosseau
Winemaker