Monday, January 11, 2010
Chilled down to 27F, this 3000+ gallon stainless steel tank full of delicious Sauvignon blanc is undergoing cold stabilisation. I love passing through the tank room at the winery whilst this process is underway. This particular winery operation never ceases to amaze me as I always find it interesting to see the gunk (a technical term), collect in the bottom of the 375ml sample bottle as the fining agents work their magic, leaving the beautifully clear wine above. Strange, but I suddenly feel thirsty.