Today was spent barreling down some of our Birch Creek Syrah that we fermented wild. Notice the nice new WISCONSIN OAK barrels. The oak for the barrels is coming from Corey's family farm in Wisconsin then milled in Minnesota. The barrel I am using here is a Heavy Toast barrel. I wish this was smell-i-vision as the nose coming out of the barrel, during the filling was awesome. So for those wanting to try this particular barrel, well you will have to wait about 16 months, but oh will it be worth it.
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