During the Harvest season , there are always exciting things happening around the Castello, and today on the Crush Pad was no exception. For the first time, our winemaking team reserved a small lot of our Don Thomas Vineyard Cabernet Sauvignon for fermentation directly in French oak barrels. :contentReference[oaicite:0]{index=0}
Traditionally, fermentation takes place in stainless steel tanks, where the must (skins and seeds) is cold-soaked with the juice before yeast is added. The cap—formed by skins and seeds rising to the surface—is broken up through punch-down or pump-over methods to ensure even extraction of color and flavor in our red wines. After five to eight days, the juice is pressed off and transferred into French oak barrels for aging in the Castello’s underground caves.
Barrel fermentation takes a different approach. Freshly destemmed grapes and juice are placed directly into French oak barrels with their heads removed. Dry ice is added to cool the berries before sealing the barrels. They are then rolled daily to keep the cap moist and evenly integrate oak influence. Typically, two barrels of must yield one barrel of finished wine. This labor-intensive method produces silkier tannins and a richer, more rounded mouthfeel—especially for Bordeaux varietals like Cabernet Sauvignon.
This technique is reserved for exceptional fruit, and the Don Thomas Vineyard Cabernet is a perfect candidate for this elevated process.
Cabernet Sauvignon clusters from the Don Thomas Vineyard are conveyed into the destemmer as visitors observe the process.
New French oak barrels are filled directly from the destemmer.
Cellar Supervisor Chema oversees the must and juice being pumped into specially modified oak barrels.
Barrels are prepared and ready to be resealed after filling.
Dry ice is added to regulate temperature before sealing the barrels.
Barrel heads are resealed before moving into the cellar for fermentation.
Barrels are stored in a temperature-controlled environment to begin fermentation.
