CLINE Vin Rouge

[mrdutton]

Well the folks at Cline are a receptive lot and are most willing to talk to thier consumers! Here is the reply I got from their winemaker:

Dear Mr. Dutton,
What you are experiencing with 2000 Oakley Vin Rouge is high levels of carbon dioxide (CO2) not secondary fermentation in the bottle. After extensive yeast and bacteria plating tests in the lab the results proved
this wine is safe from secondary fermentation. The dissolved carbon dioxide (CO2) is about three times the normal level of a bottled red wine and originated from primary fermentation.

Carbon Dioxide plays an important role in the fermentation of all wines: Sugar + Yeast = Alcohol + Carbon Dioxide (CO2). CO2 is used throughout the wine making process to displace oxygen from contact with crushed grapes or wine. In most still wines this carbon dioxide is encouraged to dissipate leaving only small traces in the finished wine. We bottle very naturally which means no or minimal filtration or manipulations of our wines and in the case of the 2000 Oakley Vin Rouge the level of CO2 were higher. At warmer room temperatures (70 degrees and higher) this vintage can release its CO2 and thus seem to be effervescent. Cooler storage temperatures and even decanting of the wine will dislodge most of the extra bubbles.

Infact, as the carbon dioxide escapes from the wine, it carries many esters and the wine's fruitiness and freshness increases.

In some wine producing regions of the world this process is deliberate. However, that was not our intention for the 2000 Oakley Vin Rouge. That being said, future bottlings of any of our wines will be tested for the CO2 levels prior to bottling. We will have to wait for CO2 levels to decrease or gently rack the wine prior to bottling to dislodge any extra CO2.

I hope this clarifies your questions.

Cheers,
Matt Cline
Winemaker

Now how about that!!!! And I only bitched about three bottles.................

[This message has been edited by mrdutton (edited 08-22-2001).]