Learning about the regions Red Hook Sources grapes from.
I enjoyed today’s class immensely and found so much value in all that was expressed by students, Christopher and Prof. Dagorn, MS. Keep exploring your senses, exercising your brain and setting new goals.
The barrel is so important, learning about how it is treated pre-harvest added a great complexity to the day.
My view of students and Christopher through the de-stemmer.
Barrel tasting. May of these students did this for the very first time.
Reflection of the hat water soak.
Pre-fermentation cold soak of Pinot Noir.
Pre-fermentation cold soak to extract color and tannins differently than post-fermentation.
