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SMALL PRODUCTION VS. MASS PRODUCTION

There are two paths to making wine. Our club follows one of them.

Article_WineHands

 

There are two paths to making wine. The most common method to produce wine derives from a winery’s need to fulfill a volume order – typical of all the wine for sale in retail stores and restaurant chains. (For example, Kendall-Jackson produces around five million cases per year.) The winemaker’s goal here is to create an ‘even taste’ consistent throughout the entire order. Fulfilling a large case order from a grocery store chain requires a lot of blending with additives and flavor enhancers causing winemakers to utilize the tricks-of-the-trade to create a uniform taste: Flavored yeasts, dyes, preservatives, oak chips and additives that add artificial flavor, smell and texture. Inherently due to this common practice, these grocery store wines lack nuanced flavors, layering and all forms of uniqueness. Unfortunately, it’s the predominant method wine is produced. Essentially, it’s fruit juice with alcohol.

…grocery store wines lack nuanced flavors, layering and all forms of uniqueness. Unfortunately, it’s the predominant method in which the vast majority of all wine is produced.

The alternative path is to make wine in small, controlled batches. This technique best accentuates the unique flavors the winemaker brings out of the vineyard. This requires an entirely different process than mass-producers use, and results in a powerful array of tastes, aromas and textures. Key to this process is the use of native yeast fermentation (what the grape skin naturally provides), manual punch-downs, cold-soak fermentation and extensive time in oak barrels (not using oak chips, flavored yeast, texturing agents and dyes). This process is all very time consuming, labor-intensive and expensive. However, the result is often the creation of small batches of exceptional wine and what we call “boutique wine.” And typically, these wines are made in less than 1000 case lots – Not much in quantity, but rich in quality. These are the wines the Boutique Wine Club searches out, tastes and chooses for our exclusive club members. It’s how wine was always meant to be, and we greatly respect this practice.

The alternative path is to make wine in small, controlled batches. This requires an entirely different process than mass-producers use, and results in a powerful array of tastes, aromas and textures.

All the wines we choose meet the criteria of being hand-made, small case production and extremely high quality. Every one is worth saving in your collection, holding for a special occasion or just enjoying the moment your shipment arrives. Why wait, greatness is upon you?

Simply, our goal is NOT to seek out bargains, close-outs and deals on mass-produced, low-quality wine. There are lots of other wine clubs that excel in that. RATHER, we strive to find great, hand-made wines that inspire our members to truly appreciate quality craftsmanship. We then go to great measure to provide exclusive access for our club members, connecting them not only to excellent wine, but to the brilliant winemakers themselves. Access to great wine. That’s our point.

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