For anyone who plans on creating a small-to-moderate-sized backyard vineyard, this column should be mandatory reading. Because the best advice one can receive is to spend a lot of extra time in the planning stage, which will save an exponential amount of time later.
As a home winemaker, you’ve likely spent years taking every precaution at your disposal to assure that your juice does not oxidize prior to fermentation. However, there are a small-yet-growing number of winemakers out there who intentionally oxidize their juice with an aim to reduce phenol content. The technique is called hyperoxidation, and it is only for the brave.