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It
is also said that wines are made in the vineyard. To some extent
that is true, the finer the grapes at the start, the finer the possibilities
for the wine. However, the stylistic decisions of winemakers are
the keys to great wines. Decisions on which yeast to use, fermentation
temperatures, maceration of the fruit, which combination of barrels
in which to age the wine, the length of barrel and bottle aging
and finally the skill in blending all determine the quality of a
wine.
Each fall when our grapes are delivered we begin the crush and
embark on an 18 month journey to transform the grapes into a wine
worthy of the Black Rock Vintners. For our 2004 Cabernet Sauvignon
we began with nine tons of Californian grapes. We nurtured, tested
and crafted the wine till it finished the
journey in the spring of 2006 when the fermentation and aging process
has completed the transformation.
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