jhkey wrote:Great Vintner voicemail! I may have missed it (still having trouble navigating the new Woot format), but what was the oak treatment on these?
Hi guys, this is Cara I work with John Zelko the founder/winemaker of Z'IVO Wines. John was posting earlier but I'm helping to keep up with timely posts. I'll identify myself when it is me. John also has a day job, doctor by day, winemaker by night--or maybe I should say doctor by weekday, winemaker by weekend.
Even though very different wines the wood programs were almost identical, it was 1/3 new, 1/3 once fills and 1/3 twice fills using a blend of five French cooperages with all medium plus toast.
One of John's techniques that has similar influence to wines as a barrel program is the use of whole cluster fermentation. The 07 vintage had 15% whole cluster. These grapes do not get de-stemmed, the fruit is left on the stems, and the whole clusters are layered into 1 ton fermenters with dry ice. We then step on the fruit with bare feet (truly) twice a day for 7 days. The temperature was raised to 60 degrees and allowed to ferment with wild yeast.