April 26, 2012 | 2:15 PM
“2011 presented us with all sorts of mold and quality issues, but the finished wines from that vintage were clean coming out of the fermenters with no hint of green, moldy or rotten flavors. As far as I am concerned, that oak dust saved the vintage. I will definitely use it again.”
Anonymous, The Use of Barrel Alternatives in Premium Winemaking, Wine Business Monthly, April 2012
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