Even though California is still under the influence of the drought, 2016 is certainly one of the most promising harvests California has seen in a decade thanks to “almost” ideal conditions: sufficient reserves of water as well as excellent growing and ripening conditions.

Harvested grapes were of high quality and the wines obtained after AF seem to confirm such trend.
However, even if this year has given extraordinary grapes, these should still reveal and, above all, preserve their potential in order to make of 2016 an exceptional harvest.
Below are some clues to apply in the wine ageing process to optimize and prove the value of the potential the 2016 harvest wines have.

Boost the volume and stabilize the aromatic potential of white wines

The excellent ripening conditions have make it possible to develop, in most cases, aromas evocative of ripe fruit. As a result, wines produced are highly aromatic and sweet, though sometimes a little out of balance on the finish due to the alcohol, which may give the wine aggressive sensations.

Ageing on lees may alliviate that aggressive character while increasing the volume on the mid palate. More over, due to their antioxidant effects during the ageing step, lees guarantee wine stability and greater aging potential.

Depending on the set goals, ageing on lees can be combined with micro-oxygenation and oak use. Here are suggested practices to consider:

• Fill the mid palate and preserve aromas:
  The continuous stirring of fresh lees during the ageing period will lengthen wine/lees contact and optimize its benefits.
  According to the openness, it will be possible to make a combined oxygen supply at 0.75 – 0.25 ml/l/month.
  You can consider an optional addition of SC100 at 0.5 – 1 g/l in order to increase the mid-palate
• ·       Reduce aggressiveness and fruit ripening:
  Continuous stirring of fresh lees or autolysis during 2 months.
  Combined oxygen supply at 2.5 ml/l/month.
  Optional addition of SC100 and/or DC190 at 1 g/l. 

Adapt the wine style according to your goals and desires

Ageing is the final step of the wine making process. It is the moment to make the “final touches”. The 2016 red wines are quite colored, highly aromatic, with a pronounced but not aggressive tannic sensation. It is therefore an excellent base thanks to which ageing will allow to refine the details that make the difference between a good and a great wine.
   Oxygen, at moderate doses, will be able to round the tannins, smoothing them. It will also make the wine more resistant to oxidation. Winemakers also have the option to use oak. The combination of different types of oak with precise and complementary characteristics allows to improve the resulting wine and to obtain a style adapted to the targeted market.

Below are some practices that could improve using a KIT Bois after MLF:

• Restore vivacity on the palate:
  If grapes are too ripe, sugar and alcohol may bring a sensation of heaviness on the palate.
  That feeling can be softened by combining chips boisé AFR (2g/l) with other Boisé products (for instance, with 1 g/l SCA + 0.5 g/l DC180 + 0.5 g/l DC190 + 0.5 g/l DC310 – you should adapt the dosage with a KIT Bois according to your goals)
• Intensify aromatic complexity and enhance volume:
  In the case of quality grapes, for achieving intensified aromas and a strengthened wine structure, it is recommended to use chips that amplify the volume on the palate (such as BF and SCA) and that bring a wide range of aromatic notes (for example, 1 g/l BF + 2 g/l SCA + 0.5 g/l SC180XL + 1 g/l DC190 + 0.5 g/l DC310 – you should adapt the dosage with a KIT Bois according to your goals).

OUR SOLUTIONS FOR OPTIMIZING THE AGEING PROCESS FOR ALL YOUR 2016 WINES

Controlling wine ageing on lees  

The Batonneur XL, created by Vivelys, is the ideal tool to stir the leesgently, without oxidizing or degassing the wine, and without losing aromas. It will maximize the wine/lees contact, so as to increase fat and stabilize your wine. It has been designed for tanks of13000 –66000 gallons.

Finding YOUR oak recipe? We have something that may help…

With our Boisé Test Kit, you can test each reference individually on the wine you wish to treat with our products. Then you candesign your own blends, perfectly adapted to your aimed product. There are countless combinations and our consultants can help you refine the recipe. The Boisé Test Kit contains all the necessary materials to make these blends.