Mason

MasonBlend: Pinot Noir

Blend: Tempranillo

5 is heavily extracted typical of powerful wines

but recent studies have shown that free anthocyanins in red wines complex with free SO2 converting most of it into its inactive bound form

dry summers and mild winters

The accumulation of sugars coincide with the accumulation of anthocyanins because all anthocyanins contain glucose in their chemical structure

with IRPs consisting of tannins and several different families of non-flavonoid phenolics including hydroxycinnamates

which is why many yeasts used for restarting stuck fermentations are “fructophilic”

then our instinct may be to cool the red wine down to cellar temperatures and prevent color degradation

Blend: Sauvignon Blanc

characteristic of the region

The soils are a combination of limestone and clay

Bound anthocyanins are less hydrophobic