Wineries often showcase a range of fermentation and maturation vessels all under one roof. Winemakers worldwide are playing with classic techniques and new ones, like fermentation or aging in concrete eggs devised to keep the wine within in contact with its lees, which arguably improves mouthfeel. A portion of Chateau Marquis de Terme’s Margaux is matured in concrete eggs because they feel it enhances the wine's texture, then blended with wines aged in a mix of new and old French oak. In Marlborough, Cloudy Bay barrel ferments their “Te Koko” Sauvignon Blanc with a portion of the blend fermented and aged in new French oak barrels, resulting in a well-integrated, balanced, and texturally pleasing wine.
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