Wine, as it rests in the barrel, goes through subtle chemical changes resulting in greater complexity and a softening of the harsh tannins and flavors present at the end of fermentation.
Subtle flavors are imparted to wine as it ages in the barrel. Different types of oak (French and American being the two most widely used) from different regions (Limousin, Nevers, Tronçais, etc.) give differing levels of flavor to the wine. PEGASUS Estate Winery only uses 100% French Oak barrels from the forest of Bertranges and the forest of Tronçais shipped directly to our vineyard from France. We age our wine for approximately 18 – 20 months. We rotate in approximately 35% new barrels with the old.
Wine, as it rests in the barrel, goes through subtle chemical changes resulting in greater complexity and a softening of the harsh tannins and flavors present at the end of fermentation.
For red wines, controlled oxidation takes place during barrel aging. This very gradual oxidation results in decreased astringency and increased color and stability. It also evolves the fruit aromas to more complex ones. Through a program of topping the wine (filling up the barrel) while it is in the barrel and racking the wine from barrel to barrel to clarify it, just enough oxygen is introduced to the wine to have these beneficial effects over a period of many months.
The chemistry of the oak barrel can impart differing amounts and qualities of flavor and texture depending upon the barrel manufacturing techniques and type of oak used. The most familiar of these flavors are vanilla, sweet and toasty aromas, notes of tea and tobacco, woody and oak aromas.
Our vineyard is surrounded by hundreds of rose bushes, honeysuckle vines, lavender fields, and stone fruit trees. All of these elements add depth and character to our award winning Cabernet Sauvignon.