Every new winery owner thinks that their introduction is going to be spectacular, a huge success - expectations that can be unrealistic, especially if the source vineyard isn’t delivering the quality.
Such was the case when a client needed to make a cabernet sauvignon worthy of his expectations. His reputation was at stake as was his considerable investment. The Lake County fruit he was counting on, already crushed and fermented, was going to need some help.
The bulk market is a great resource but also a minefield of maybes. With the experience gleaned from years of sourcing, Bursick searched his sources for a variety of juices that would fill the missing flavor components of the original crush. He brought in a new barrel selection and intitated an aggressive “sur lie” barrel stirring program.
There were several Gold medals for the wine, as well as the winery's successful brand launch.