The seed deed.

I was back at it today, doing a good deed in assisting Vinomaker with the pressing-off of a fermentor of our 2018 Syrah.  Vinomaker is always experimenting with different yeasts and this particular batch of Syrah was fermented with the aid of ICV D21™.  Vintage 2018 gave Vinomaker a lot of juice to work with, so he has had an opportunity to use and evaluate a couple of new yeasts.
D21 is one of Vinomaker's favourite yeasts to employ.  Isolated from vineyards in Pic Saint-Loup Languedoc, by the Institut Coopéaratif du Vin, D21 is known for maintaining a fresh acidity and floral and fruity volatile compounds, whilst also delivering a robust mid-palate tannin structure.  At the same time, D21 is adept at banishing those horrible, unpalatable stewed/jammy characteristics often found in warm climate wines. 
The 2018 Syrah is already tasting very nice, oodles of black cherry and spice, even before it has had the distinct pleasure of being introduced to the seasoned, Monsieur Chêne Français.

Seguin Moreau.

This morning some of my TWWIAGE coworkers and I took a quick field trip to Seguin Moreau Napa Cooperage (SMNC).  I can't believe that I haven't visited a cooperage before today (Vinomaker has visited both SMNC and Demptos).  SMNC don't normally host tours at their Napa facility, however TWWIAGE purchase quite a few barrels from this particular cooperage, so special dispensation was granted.
Visiting SMNC was absolutely fascinating.  I have read plenty about the forests where the oak is grown and harvested; how the timber is aged, exposed to the elements for at least 2 years; the stages of wine-barrel construction and the whole toasting process.  But all that reading did not prepare me for just how interesting it was to witness the entire smoky, aromatic operation in person.
SMNC can produce about 100 barrels a day.  If the process is done entirely by hand SMNC can only make 30 barrels a day: it takes 7 years of making barrels by hand before one can be considered a master cooper.  Brilliant.

Jefferson's Reserve.

I am always on the lookout for something unusual in the bourbon-department to buy for Thud.  I think this particular bottle of Jefferson's Reserve Kentucky Straight Bourbon Whiskey fits the bill.
Jefferson's Reserve specialise in small, one-off batches of bourbon whiskey, or "very uncommon" and "ridiculously small batches" as the distillery likes to put it.  This particular small batch was finished off in retired French oak barrels that once held Groth Vineyards & Winery Reserve Cabernet Sauvignon.  I thought this would be a fun bourbon for him to try because of Thud's, and the bourbon's, connection to the Napa Valley.
I hope he likes it.

Bucket of bungs.

New French oak barrels come with rough hewn oak bungs, held securely in the bung hole with a disc of cotton or hessian, which are generally discarded (in favour of silicone bungs for barrel aging).  I salvaged a bucketful of these bungs that were being thrown away at TWWIAGE.  Why, you might ask?  Because they make great kindling, that's why.  There is no better wood to start a fire with, on a cold winter's night, than wood from 200 - 300 year old trees that has been air-dried for up to 48 months.  It's my own version of toasting oak.
Most of the trees that are felled for the production of French oak barrels (predominantly Quercus sessiliflora and Quercus petraea) come from a handful of forests (e.g., Allier, Limousin and Tronçais) that were planted during Napoleonic times for shipbuilding.  Call me old fashioned, but I always feel warm and toasty when I think that some of the wood intended for the French navy meets its Waterloo in my hearth.  Ouch!
And happy St. Trifon's Day everyone!