Not necessarily true. Historically in Bordeaux, blends are determined early on and the wines are combined at that stage to better 'marry' them...Troy Stark wrote: ↑September 1st, 2020, 6:52 amAfter blending, the wine is almost never returned to barrel. Doing so would destroy the blend, since each barrel ages differently. Here's how it works in the winery for most red wines;Richard Jen wrote: ↑August 31st, 2020, 8:53 pmMichael,
I just don’t know enough and was hoping someone would ask the question. Does the final blended wine see barrel again? I assume not, that’s why i think most of them are not the same wine. Of course, if barrel doesn’t really mean barrel that’s a different story.
1. Fruit comes in from harvest and is sorted before heading to the crusher/destemmer (sometimes stems are left intact depending on the variety/wine)
2. Crushed fruit goes into fermentation tanks (optional step here is a cold soak)
3. Yeast is added, or not, and fermentation begins
4. While the wine is fermenting, cap created by the grape skins is either punched down or wine is pumped over. There are a couple other ways you can manage the cap here, but these are the two most common. This is when the wine picks up color/tannin from the skins.
5. Once fermentation is complete (call it two weeks, give or take, depending on conditions) or nearly complete, the must is pressed into a tank to separate the wine from the grape skins
6. Heavy lees settle out of the wine while it rests in tank for a bit and fermentation completes if it wasn't finished
7. At this point, the wine is "barreled down", i.e. placed into barrel, for aging. Malo takes place, or not, depending on the winemaker's preferences.
8. During barrel aging, the wines are periodically sampled to see how they are doing. Sulfur is added, if necessary. Sometimes the fine lees are stirred. Sometimes the wine is racked off the fine lees into a new barrel.
9. At some point, the decision will be made that barrel time should be halted and the wine should be blended for bottling. At this point, the winemaker(s) will sample all of the barrels and come up with the final blend for the wine.
10. The selected barrels are put into a single tank and the wine is bottled.
At this point excess wine from the "bottle blend" can be bulked out if there is too much of it. That said, typically the winery is only going to put into the "bottling blend" the amount they need, so it's not typical to have a ton of extra final blend, though a few hundred cases would not be out of the question for a larger production or a bountiful harvest. Also at this point, the "extra barrels" that didn't make the cut can be mixed with the remaining bottle blend or a completely separate blend of remaining barrels can be created. It's all up to the winery at this point how they want to deal with the extra wine and what relation it may or may not have to the winery's final bottling blend, though I think more often than not, the bulk wine is probably different, though similar, to the winery's final blend. In short, if Cam doesn't say "this is the winery's bottling blend," it's probably a little different.
Hope this helps.