Wine has been fermented and aged in barrels for centuries. Originally, it was just a convenient material from which to fashion vessels – a bit less cumbersome than clay, and a bit more flexible too. But in the 20th century, the flavour and character of oak became integrable to many popular wine styles, such as the red wines

February is still a relatively quiet time in the vineyard.  Pruning continues in warm climates while in cold climates it may not begin until March or later.  This is primarily due to the risk of winter bud kill.  Different varieties have different tolerances for cold. February, in the northern hemisphere, has historically been the coldest month in the calendar year and a cause for worry.

After several months of dormancy, the first signs of the new vintage begin to show in March (in temperate to warm climates). The fresh pruning wounds begin to “bleed.” This initial sap flow is triggered by rising temperatures. Shortly after the bleeding stops, the buds will begin to swell.

Now that fall has arrived, winemakers turn their attention to the harvest. In most of the northern hemisphere, harvest usually begins by the middle of this month, if not earlier.  It is an exciting time. The culmination of all the hard work in the vineyards is realized in the moments the grapes are picked.  Vineyard managers can relax now, but the winemaker’s job is just getting started.