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December 20, 2012 | 2:30 PM

Kristin Belair, winemaker, Honig Vineyard and Winery, Barrel & Oak Survey Report, December Wine Business Monthly 

“We use some new barrels in one of our Sauvignon Blanc programs. They are used once for fermenting Sauvignon Blanc, then refilled with Cabernet Sauvignon as soon as possible. All of the barrels used for white fermentation are used for red wine aging after emptied of whites.”

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