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Wow, that’s a lot. Out of curiosity, if this much comes from a dry wine how much sediment is left from a large bin filled with Port?
Great photo. Thanks for sharing this information.
Like Andy I would be very interested to see what a Port vat looks like at this stage and at any other interesting point in its development.
See you soon for some great 1960 Ports!!!!!
Hi Andy and Derek,
it took me a bit longer to answer this question as needed to hear from my sister. Normally a Port vat has a similar sediment, maybe a bit less because of the dilution effect of the brandy. But if we use the brandy to extract more color and body during the fermentation, the wine will get more sediment after the Winter.
Next time we decant a vat of Port I’ll put a photo here.
See you both soon for some Port experiences!
Great pic! At first glance, I thought it was a cap that needed punching down – LOL. Very interesting to see and looking forward to more of your winery pics. Cheers!
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