The rains have arrived in Bordeaux and luckily all the grapes have been picked, squashed, fermented and now the wine is undergoing its post fermentation maceration period. The fermentation lasts around a week on average and then the wine is left on its skins for approximately another two weeks. For each vat the density of … Continue reading News from the vats: Bordeaux 2008
by Nicolle Croft, Wine Guide – direct contact with SIP (Small Independent Producers) those with soil on their shoes www.sip-wines.com
SIP WINE BLOG - Bordeaux plus 