Spring Mountain wines are generally a blend of different lots. All wines are tasted on a regular basis after they are put down in the barrel. As the winemaker
gets to know the wines he begins to think of how he might assemble these lots together to make the best wine. After weeks of trial blends and tastings he decides on the blend. The winemaker likes to assemble the blend early in the life of the wine. He believes that early blending promotes a complex blend of polyphenols, more dependably insures cold stabilization and precipitation of pigments and tartrates in the barrel, and promotes the marriage of flavors. They strive to assemble the blend at
the second racking in March.