This came as a surprise to me although it may be well known to others
here. A friend who knows someone working at a winery in NZ said that
he was told that this winery was fermenting PN in oak barrels. As this
was second-hand information, something might have been lost in
translation but, as it was described to me, the PN fermentation is
started in large tanks but, prior to complete fermentation, the liquid
is transferred to oak barrels, leaving behind the skins and seeds, and
the fermentation is allowed to run to completion. I didn't think to
ask whether the wine is then aged in the same barrels and if the yeast
is left with the wine.

I have never heard of anything like this being done to make a (truly)
red wine, i.e. excluding rosés and things like white zins. Is this
something that I have somehow missed or is it indeed an uncommon thing
to do?

Vino
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