Indulge your senses at beautiful, historic Freemark Abbey Winery in Napa Valley, CA. Assistant Winemaker Brian Kosi explains how they create handcrafted wines from the renowned Rutherford appellation. From Sauvignon Blanc and Viognier to Merlot and Cabernet Sauvignon, learn what makes each varietal special.
Tip: Malolactic fermentation is when tart malic acid is converted to a creamier, softer-tasting lactic acid
Tip: Sauvignon Blanc has citrus, herbal notes and grass flavors
Tip: Sur Lie means aging on dead yeast that forms after primary fermentation, resulting in richer texture
Tip: Viognier has fresh flowers and peach flavors
Tip: Chardonnay has pear, apple, toast and spice flavors
Tip: Merlot is typically soft, fruity and round
Tip: Petite Verdot is a red wine grape used in classic Bordeaux blends
Tip: Brix is a measurement of sugar levels in a liquid
Trick: Pick grapes early to retain acid
Trick: Creamy texture from Sur Lie aging, not malolactic fermentation
Trick: Stainless steel fermentation adds crispness and aromatics
Trick: Oak is used in winemaking like spices are in cooking
Trick: Blending fruits from different vineyards adds depth
Trick: Retain Merlot aromatics by not over manipulating the wine
Technique: Stainless steel fermentation keeps freshness and acidity
Technique: 50% stainless steel and 50% oak fermentation balances complexity
Technique: Chardonnay first fermented at 50º Fahrenheit in stainless steel
Technique: For richness, barrel fermented wine is stirred weekly
Technique: Picking fruit early helps retain the grapes' natural acidity
