Four Seasons - Barrel Store

When the initial ferment is complete, we rack the wines into barrel for storage and secondary fermentation. We allow this to happen naturally which can take around 6 months. A slow secondary fermentation means our wines spend a long time in contact with the lees which adds a silky feel to the palate.

We use mainly used French oak barriques, with some newer oak in our big reds. The barrels are assembled in pyramid stacks, an age old art form of stacking barrels for maturing wine in the cellar. The barrels can’t be moved around so the wine remains perfectly still until it is blended for bottling. Pyramid stacks allow us to bottle without fining or filtering, which means all the flavours we go to great lengths to preserve are not stripped away at the last post.