Cold Stabbing: A heinous crime?

Winemakers can be guarded, competitive, and very protective of some of their secrets. But would they go so far as to kill? A quick Google search of stabbings or homicides in wineries only turns up a murder mystery winery dinner theater in Tulsa, Oklahoma.

And yet, as winemakers, we are playing a bit of “Jack the Ripper” or “O. J. Simpson” (just pick your favorite slasher from any era) by “cold stabbing” our 2006 Viognier. And although no harm is being done, the technique still remains controversial for some.

Cold stabbing is hip winemaker speak for a process known as cold stabilization. See our definitions page for all the gory details and the pros and cons of this treatment to the wine and why a few argue this procedure kills the look and taste of some vino.

The picture above is of our little 2000-liter tank (528.344102 gallons for those of you keeping painful track at home) with 29-degree Fahrenheit food-grade glycol coursing through its outer “jacket.” In other words, we’re refrigerating the wine near its freezing point.

We’ll keep our Viognier “on ice” for up to two weeks or until the tank’s ball-valves turn blue.