This week we ventured into our wine cellar to catch one of our Cellar Hands stirring barrels!
Every single one of our barrels is stirred once a week and for good reason! During barrel aging the deactivated yeast - or lees - left over from fermentation drops to the bottom of the barrel. Weekly barrel stirs re-suspends the lees in the wine which helps to give our wines added body, enhance the structure or mouthfeel, and increase the aromatic complexity of a wine.
Pictured is Anna stirring barrels of wild fermented Sauvignon Blanc. We can't wait to try this wine in a couple of months' time!