Winemaking Sauvignon wines

McCord, J. (2003). Application of toasted oak and micro-oxygenation to ageing of Cabernet Sauvignon wines. Australian New Zealand Grapegrower and Winemaker, 474,43-53. 

Barney and his sons started uprooting the old vines and replanting with Cabernet Sauvignon and the native American Zinfandel. They harvested the grapes and sold them on to small home winemakers throughout the country. At some point along the way, they decided to make their own wine, and in 1968, two of the sons, Jim and John, converted an old barn into a winery. That year the Fetzer family produced 2500 cases of their first batch of wine. Barney s motto was to make wines people can drink every night . Their hefty reds soon earned them a reputation for quality wines at reasonable prices. 

King, E., Swiegers, J.H., Travis, B., Francis, I.L., Pretorius, I.S. Connors, P. (2007). Modulating Sauvignon Blanc wine aroma through co-inoculated fermentations. Australian New Zealand Grapegrower Winemaker, 525, 102-108. 

Swiegers J. H., Ugliano, M., van der Westhuizen, T, Bowyer, P. (2008b) Impact of yeast rehydration on the aroma of Sauvignon Blanc wine. Australian New Zealand Grapegrower Winemaker, 528, 68-71. 

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