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June 01, 2011


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I've been making wine at home (100 gallons per season) for almost 10 years. Consistent with your post, the key is to get (or grow) great grapes. 90% of quality wine happens in the vineyard. Still, the last 10% can be critical. Most important is to minimize oxygen exposure after fermentation. Yes, you have to rack but be sure to keep the barrels/carboys topped up and protected with airlocks. With that, you'll have a delightful product that is a delight to share.

Interesting to read another example where reducing yields does not necessarily result in improved quality. Still one of the great misunderstood assumptions of viticulture.

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