The rack: March edition

Racking the cabernet back into barrelLast week’s racking proceeded with our characteristic machine-like efficiency – when we used our machines, that is.

The Cabernet Sauvignon continues to shine. Great fruit, good tannins which are getting better with every racking (I’ll bet from the wood — see here for our oak strategy this year), transporting aromas of pencil shavings and saddle. This one’s going to be the best Cowan by far.

Next up was the Merlot. It seemed its usual, uncomplicated and amiable self at first, but lurking around the periphery — like the sense you get walking into a familiar room which looks empty, but has someone else inside — was an off odor. It’s a slight tint of VA (or volatile acidity, which betrays a lovely smell of fingernail polish), but there was also a hint of vegetation. A bit of veg can be typical of Merlot’s flavor profile, but this felt ever so slightly beyond that. After racking, everything seemed fine – no VA, no significant veg, and nice fruit. I measured the free SO2 at about 65, which seems safe enough, so no further additions. We’ll want to keep an eye on this one, though.

Lastly, we tasted the Cabernet Franc, which seemed just fine where it was — good, approachable structure, lovely, bright fruit. So we decided to simply top the barrel and leave the racking for the next go-around in April.

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