What sets our product above the rest?

It is well known that grapes that are harvested from vineyards contain all the substances that influence wine quality. Furthermore, pressing is the main process by which grape juice and solids are separated. During this process, extraction of phenols, which affect bitterness in the wine, increase. Most of these compounds come from the stems, seeds and skins. The reduction of the total phenols, in the juice, is important in producing wines with a desirable aroma and taste. The grape varieties condition of grape, maturity and treatment of grapes and must, determine the total content of phenols. Actually, any mechanical operation can increase, the total non-soluble solids, and therefore the total phenols, which causes increased bitterness and disharmony in the wine. Of course, a certain amount of phenols is very important to express varietal character in wine, but as we mentioned before, excess makes the wine bitter and inharmonious.
Our method of pressing lowers the amount of solids by about 55 - 65% depending on the variety and condition of grapes. Furthermore, another oenological technique, that is very important for wine quality is the clarification of our musts. The combination of 24 hr settling of the must in the stainless tanks and the centrifuging harvest the results. In most of our juices, we have far less than 2% solids, those figures are very acceptable for a cleaner fermentation and a higher overall quality of wine. A decrease of solid content in the wine juices, before fermentation is one of the keys to higher quality. Simply stated, fewer solids and less phenols make the wine less bitter and properly balanced. What does this mean for the average home winemaker? It means you have a wine that is ready to drink after a few months without the harshness associated with carbonic maceration. Wines fermented on the skins, take years to smooth out.
Our wines are described as being young and cleaner with far more fruitiness in them. Many times, we are repeating the simple truth: 99% of preparation to produce the well-balanced wine is secured by the professionals in the supplying wineries. With their vast knowledge you can take our juices home to your private cellar and ferment them as the professionals do. No mistakes, no more unacceptable nose and taste. Can it be any simpler? But many people, despite our advice, like to complicate the winemaking process to keep "the Aura" of art over their heads. With our juices you can become winemaker of high quality wines and leave the art of "Aura" for the people who would like to be alchemists turning lead to gold. History repeats itself, indeed. We guarantee success following our instructions and you can't make mediocre "plonk" wine. In our business the quality is paramount.

1.Methods for Analysis of must and Wines, M.A. Amerine and C.S. Ouger 1980 John Wiley & Sons
2.Wines their Sensory Evaluation by M.A. Amerine and Edward Roessler 1976, 1983 W.H. Freeman and Co.
3. Dr. Rainer Jung, Dipl. Ing. J. Seckler Geisenheim Research Institute Forschungsanstalt Geisenheim Presentation of Wine Spoilage Microbiology Conference March 8 1996 California State University Fresno

Cox Creek Cellars Inc.
R.R #5 Guelph Ontario