We’ve already put some of Rajat Parr’s Sandhi Pinot Noir picked from Rita’s Crown vineyard into one of them. Because Rajat Parr tastes more international wine than anyone else I know, I asked him to articulate the differences he tastes in wines fermented in Concrete versus Stainless Steel or Oak. On the white side, he says “The best thing is that Concrete adds an extra layer of minerality and freshness to the wine that is clean without woody flavors. It allows high acid wines to stay nervy.” For red wines, Rajat says that Concrete is beneficial because “it keeps fermentation at a naturally stable temperature where the ferment won’t get too hot or cold”

Pete Stolpman – Stolpman Vineyards,