About     FAQ     Contact      Advertise With Us      Press   

Opening our Qvevri for the 2016 Vidal Blanc

On Sunday we opened our qvevri and tasted our Vidal Blanc that was sealed in the qvevri on its skins since December. A pictorial essay follows. For a detailed description, check out our post on our winemaking site.

The qvevri is buried under the sand. We first removed the sand.


The qvevri was sealed with a coil of clay between the qvevri rim and glass. The clay was still moist after four months underground. It took a bit of effort to break the seal.


A few inches of wine at the top of the qvevri was clear. 


The wine was a yellow color and the silky mouthfeel reminded me of jammy yellow stone fruits. Mild tannins were noticed.


The 18-liter basket press was a new purchase. Kathy scooped out wine and skins and placed them in the press.


The free-run wine and pressed wine was cloudy. It is now in a carboy to clear.



Post a Comment

You must be logged in to post a comment.

info@winetrailtraveler.com            Sitemap                      Privacy Policy

Copyright: Terry and Kathy Sullivan 2006-2013