Breaking Down Barrel Fermentation

Barrel Fermentation

As a fan of high-quality wines, you are probably familiar with barrel aging. But what about barrel fermentation? While many white wines utilize this process to integrate rich flavors and creamy textures, it’s rare for red wines because of how labor-intensive it can be. However, here at Beaulieu Vineyard, we like to go that extra mile for our Georges de Latour Private Reserve Cabernet Sauvignon to produce a wine that is unmatched in flavor and complexity. Here’s what to know about barrel fermentation.

The “Why”

Today, wine is often fermented in stainless steel tanks or large neutral oak casks. Both vessels allow for excellent development, but by fermenting in a barrel we can get much deeper flavors and textures. Barrels are filled with the grape juice and skins, also referred to as must, and laid out on a rack so they can be rolled back and forth daily. This keeps the caps in the barrels moist and ensures the oak is evenly introduced. While we love the flavors the barrels impart, they can sometimes overshadow the distinct characteristics of the fruit. So, winemaker Trevor Durling chooses to ferment only a portion of the wine in barrels. The rest is fermented in stainless steel and concrete tanks to preserve the freshness of the fruit. The two are then blended into perfect harmony.

The Barrels Matter

The quality of the barrels used is crucial for a wine like our Georges de Latour. We work very closely with our barrel producers and are highly selective in the limited number of cooperages we use. We also work hard to ensure the characteristics and consistency of the barrel is exactly right and an appropriate match to the style we’re aiming for when crafting our Georges de Latour Cabernet Sauvignon. This barrel regime is very important to the elevated quality of this wine.

2019 Georges de Latour

This vintage is truly exemplary, with a nuanced, exuberant nose showing dark, ripe, berry fruit aromas of black raspberry, red currant, and black cherry, alongside delicate chaparral herb notes of wild lavender, rose, fresh mint, sage, and thyme. We hand-selected grapes from the finest Cabernet Sauvignon vines from the western bench of the Rutherford AVA in our iconic BV Ranches No. 1 and No. 2, originally planted by Georges de Latour in the early 1900s. Purchase this Cabernet to taste the difference barrel fermentation makes.