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NEW NORMAL

Château Pape Clément, Pessac-Léognan, Bordeaux, France

tely tight so that it will never leak. ring its life at Simi. Then we stencil the barrel
All incoming barrels are subjected to two with a cooperage designation and the year the
different kinds of inspection. The first is one barrel was delivered.
in which our Cellarmaster tests the structural When the crush begins, and grapes come
integrity of your barrel by checking the fit and into the winery to be pressed and fermented
finish, stave length and thickness, bung hole (Chardonnay and Sauvignon Blanc) or fer-
size and fit and by noting any external cracks mented and then pressed (Cabernet Sauvig-
or splinters. non), the cellar crew goes into action, rinsing
Our Enologist then scrutinizes the inside the barrels and soaking the heads (end pie-
of every barrel in the shipment, to make sure ces).
that you’ve toasted your barrel to the level Then they pump five or six gallons of hot
that we’ve specified (light, medium, or heavy), water into the barrel and seal it with a silicone
to see if there are any blisters or char caused bung. After rotating the barrel to each end for
by overheating or excessive humidity during about twenty minutes, they pull the bung. If
the toasting process, and to inspect the wood the barrel is completely liquid tight, a vacuum
grain consistency and tightness of fit. He also should have been created as the water cooled,
checks to see if you have used any paste or and an audible rush of air will prove that your
reeds (the plant material used between the barrel is sound.
staves in the ends of the barrel) to repair small Your barrel is now filled with wine (Cabernet
cracks or holes and to determine if the reeds Sauvignon) or juice for fermentation (char-
are intact. donnay or Sauvignon Blanc) and from this
Finally, he notes any uneven planing on the time on, will undergo a regular, rigorous pro-
inside or any internal knots. gram of monitoring by the Cellarmaster for
Your barrel has passed the test! Now we will the rest of its useful life. These programs of
mark the barrel to identify the varietal and the inspection and cleaning, both while the barrel
vineyard origin of the wine that will be stored contains wine and when it rests empty before
in the barrel, as well as a complete history of another harvest, ensure that your barrel con-
any and all treatment given to the barrel du- tinues to enhance the wine and that it never
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