I purchased 6 bottles of the Societies Côtes de Bordeaux 2016 I have enjoyed the wine but every bottle has an amount of sediment in the bottom. This is the only occassion that i have been aware of sediment in the wine. I would not want anyone to think i am complaining I am not. I enjoyed the wine and i shall buy some more . But i am wondering why this particular wine should contain a noticeable amout of sediment?
sold unfiltered ?
also - if I remember correctly (surely a chemist on here will know) - higher propensity to “throw” in tannic wines if fined with animal proteins…but it may have just been marketing steel from those looking at vegetarian / vegan friendly solutions ?!
What @JamesF said but also, may not have gone through cold stabilisation as a cost saving factor .
It’s a good thing!
It’s a sign of a good wine that’s not been over treated, and a wine that is developing and aging.
You don’t name a vintage, is it the current 2017 or an earlier vintage?
I would hope not! Cold Stabilisation is more common in white wines and intended to stop tartrate crystals from forming, as these look like bits of glass at the bottom of clear white wine bottles, and they get bottles returned to supermarkets. Who do not like upset customers.
Its the 2016 vintage. I find your reply very helpful. The knowledge of other members is one of the very good reasons for writing and reading the community postings.
This is not unique to white wines and cold stabilisation DOES take place in the production of premium red wines for exactly the same reasons. Also cold maceration prior to fermentation can also take place to help extract colour compounds with minimum tannin extraction. Ie: PN.
I did say more common in white wine, not that it was exclusive
I would argue that cold stabilisation does not take place in premium red wines; any such red wines are not premium IMO.
Since red wine stains any tartaric crystals and the glass is not clear, such deposits do not look like bits of glass.
Cold soak (maceration) is quite a different process and is not related in any way except for the word ‘cold’.
We will have to agree to differ as I would argue that cold stabilisation DOES take place in premium and super premium red wines as it involves the least manipulation !
Yes red wine stains tartaric crystals making it easier to spot and remove after a period of precipitation. I am also well aware that cold maceration/soak is a completely different thing !!
I’m interested – which premium red wines use cold stabilisation?
To start with, Te Mata Coleraine, also ALL bulk shipped wine that goes to green lane bottling plant is cold stabilised before shipment. White AND red. This includes non premium wines such as Mudhouse, trivento, Waters edge, Founders stone etc… etc…
Thank you. I am amazed that Coleraine - which is recommended as an ageable wine - has undergone cold stabilisation.
I don’t consider any bulk shipped wine to be premier, and cold-stabilisation goes a way to explaining why bulk-shipped reds are so lifeless.