More cellar know-how continues in my posts this month along with other vineyard matters. Today I am focusing on cold stabilization and how important it is to white wine production.
Cold stabilization is the only method we use for our white wines, rosé and even our Pinot Noir in order to prevent a certain type of sediment. This procedure is to make sure you don’t get potassium bitartrates, commonly referred to as tartrates (and wine diamonds), in your wine once it has been refrigerated or caught on a shipment in the deep freeze north or perhaps thrown in your freezer for a quick chill and you forgot to take it out in 30 minutes. This means the temperature controlled stainless steel tanks are brought down to 32 degrees Fahrenheit and the harmless wine diamonds drop and are filtered out. Simple as that-a toast to cellar work post-harvest with a splash of Chardonnay in my Dino.
Frosty 2015 Sauvignon Blanc during the cold stabilization period to remove tartrates.