Friday, May 20, 2005

All Saints Durif : long maceration controls the tannins

About three weeks on the skins is enough time to extract plenty of tannin and flavour when making All Saints Durif. But winemaker Dan Crane says that allowing the tannins to be exposed to oxygen allows the tannins to soften and thus add complexity to the wine without making it too astringent.

All Saints Durif

2 Comments:

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4:29 AM  
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5:06 AM  

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