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Talk About TanninsTannins are naturally extracted from grape skins and seeds during fermentation. Tannins have two sides to them. On their good side, tannins are called the backbone of red wines, the vital components for structure, complexity and aging. The down side to tannins is a bitter astringent quality that must be softened over time for the wine to be drinkable. Barrel aging brings about considerable softening, but historically, fine red wines have required much longer aging in the bottle, often for years, before overly astringent tannins subside. Advances in vinicultural techniques and a better understanding of how to handle tannins in the wine making process now make it possible to produce traditional fine red wines with a more favorable tannin content without lengthy bottle ageing. The grapes going into our wines are specifically selected for their favorable tannin content. Coulson Winery is proud to present you with premium red wines that, with oak barrel ageing, become satiny soft. Wines with excellent color, abundant flavors, are smooth in the finish, and ready to enjoy with no further bottle aging required. Our goal is to produce premium red wines that are drinkable within 12 months of harvest. |
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