Vino updates
Fall harvest in total, 2006.
Cabernet Sauvignon, 265 lbs (Estate)
Petite Sirah, 180 lbs (Estate)
Zinfandel, 560 lbs (Estate)
Petite Sirah, 1000 lbs (Clarksburg)
Syrah, 750 lbs (Plymouth)
Barbera, 750 lbs (Plymouth)
Carignane, 260 lbs (Plymouth)
All fermented, pressed, racked and in Oak, except for some late harvest Syrah, with a very high Sugar content (Brix). This will be made into a dessert wine, as the Yeast will die out when the alcohol content reaches ~ 18%. The residual sugar will be in the range of 6 - 8%.
I'm also trying to make a Rose' for the first time or a "white Cabernet", and a "white Syrah/Barbera/Carignane". This is achieved by extracting juice from the grapes right after harvest, and fermenting them without the benefit of grape skin contact. I'm doing just a few gallons each as a trial. The color is light (Peach), and it will be dry, fresh, and bottled with no Oak. It is racking at the moment, and will be bottled for 6 months before any is sampled.
I still have a lot of bottling to do from the 2005 harvest. ~ 60 gallons of Petite Sirah, and 30 gallons of Barbera. I have also purchased a lot of wood to build my wine cellar, as having 80+ cases of wine stored in my Living Room is starting to irritate my wife :)
posted by mrsleep @ 7:32 AM
2 comments
2 Comments:
I have nothing intelligent to say, other than I am very impressed by your abilities. That has to be a really cool hobby.
Have your kids learned the art of wine-making too?
They are learning. Slowly but surely.
One of the biggest benefits is that it really is a social magnet. I have nieces and nephews that love to help with the pressing process or botting. We can give them a simple task to do, that they are solely responsible for. They feel that they are part of the creative (mysterious) process.
My kids slowly are gaining an interest. Right now their "lady loves" are front and center in their priorities, as they should be.
I'll email you separately on the topic.
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