Here is some proposed info to put onto each barrel. Maybe we can put it into a format where we can indicate dates for additional rackings, topping, and notes. Earlier Mike suggested numbering the barrels to make them easier to track.
260lbs RiverRock Syrah, 12 lbs Viognier
Picked Sept 27, 2007
Cofermented Syrah (96%) Vioginer (4%)
BRIX 27, PH 3.8Pressed on 10/14/07 -- 17 Days On Skins
Racked Off Gross Lees 11/06/07
600lbs Wood River Merlot (Batch #1)
Picked 10/05/07
(Dennis reported 25.6 brix, 3.45ph and 0.56 TA)26.75 Brix, 3.6 PH
Pressed 10/17/07 -- 12 days on the skinsRacked Off Gross Lees 11/06/07
600lbs Wood River Malbec
Picked 10/05/0725.5 Brix, 3.5 PHPressed on 10/14/07 -- 9 days on the skins
Racked Off Gross Lees 11/06/07
800lbs Wood River Merlot (Batch #2)
Picked Oct 14, 2007
25.5 Brix, 3.3 PH
Pressed 10/26/07
Racked Off Gross Lees 11/26/07
800lbs Wood River Clone 8 Cab
Picked Oct 14, 2007
26.5 Brix, 3.5 ph
Pressed 10/26/07 -- 12 days on the skins.
Racked Off Gross Lees 11/26/07
500lbs RiverRock Clone 6 Cab
Picked 10/15/07
28 brix, 3.7 ph
Pressed 11/02/07 -- 18 days on the skins
Racked Off Gross Lees 11/26/07
40lbs RiverRock Mourvedre
Picked 10/15/07
27 brix, 3.6 ph
Thursday, January 31, 2008
Barrel Records
Several times now we've wanted to have easy access to specifics about each barrel, including vineyard, pick dates, brix, ph, #days on the skins, nutrients added to fermentation, and rack dates. This is the general info planned for the online barrel blogs, but we want to print it out and put it on a small clipboard hung from each barrel.
We are also looking at putting together a notebook of general winemaking information--most of which is on the web site--but we want it printed for easy reference in the winery/garage. Info includes amounts of SO2 for PPM in different barrel sizes, barrel cleaning details, weights/measures/conversions, sanitation, etc.
We are also looking at putting together a notebook of general winemaking information--most of which is on the web site--but we want it printed for easy reference in the winery/garage. Info includes amounts of SO2 for PPM in different barrel sizes, barrel cleaning details, weights/measures/conversions, sanitation, etc.
Top N Taste
Checked all the barrels and topped them up. It had been 2-3 weeks since the last topping. Found some HSO2 in the Malbec barrels (rotten egg smell). Nothing too bad yet--definatly treatable. Need to add some sulfites (50ppm) and rack over copper into carboys/stainless while we clean the barrels up. The rest of the wines were clean, although the 2007 Clone 6 had a volitile smell to it that we need to watch. Michele thought it was like nail polish remover.
After we get the Malbec racked and cleaned up we talked about racking the rest of the wines for clarity, including the Reserve wines. We want to do the racking before the spring warm-up and secondary fermentation. We should measure SO2 levels, but expect to start adding a min amount of sulfites at rackings--about 15-20ppm, which will turn into 8-10ppm bound SO2, of which will mostly dissapate from the racking.
The two 06 reserve cabs were tasting great and we could hardly contain ourselves from bottling them on-the-spot!
Sent a gal of ID Cab home w/ Michele for topping her cabernet.
After we get the Malbec racked and cleaned up we talked about racking the rest of the wines for clarity, including the Reserve wines. We want to do the racking before the spring warm-up and secondary fermentation. We should measure SO2 levels, but expect to start adding a min amount of sulfites at rackings--about 15-20ppm, which will turn into 8-10ppm bound SO2, of which will mostly dissapate from the racking.
The two 06 reserve cabs were tasting great and we could hardly contain ourselves from bottling them on-the-spot!
Sent a gal of ID Cab home w/ Michele for topping her cabernet.
Tuesday, January 8, 2008
Chard MLF Comparison
Got a chance to compare our 07 chard against Michele's after she put hers through MLF. Hers was definatly more balanced, although still high in acids (we forgot to measure PH). The group generally liked hers better so we'll look at putting ours through MLF.
To get hers through MLF early she added liquid ML Cultures after her first racking off the gross lees, kept the carboys in her bathroom with a 100 watt light bulb next to it to get the temp up. She also used an electric blanket.
We are also considering adding some oak dominoes to the Chard to help balance the acidity.
To get hers through MLF early she added liquid ML Cultures after her first racking off the gross lees, kept the carboys in her bathroom with a 100 watt light bulb next to it to get the temp up. She also used an electric blanket.
We are also considering adding some oak dominoes to the Chard to help balance the acidity.
Newport Wine Fest
Group got together to discuss which wines to enter this year into the Newport Wine Fest. Decided on the 05 Williamson Reserve Cab and the 05 Malbec. The reserve cab is our best chance at a Gold--it's only tiny fault is a slight oxidation that makes the color more brownish. The 05 Malbec was quite tasty and we hope the varietal's recent popularity and likely lack of competition at the competition will apeal to the judges.
We checked bottles for quality before submitting, combining 2 bottles to ensure clarity. Poured them through a coffee filter to ensure no dregs made it in.
We checked bottles for quality before submitting, combining 2 bottles to ensure clarity. Poured them through a coffee filter to ensure no dregs made it in.
Dennis over to taste
Dennis McAurthur and his wife, the WoodRiver vineyard owners, came by in Mid December to check on our barrels and do some tastings. Everything was tasting v. good--just coming out of their "gasoline phase", as Dennis calls it. He was especially impressed with the reserve wines: the 06 Williamson Cab and his 06 Clone 6 Cab. He thought they were "Stunning"; as good--or better--than any Idaho cabs out there. We were all also was very impressed by the WA Clone 6 and the syrah (which is tasting much better).
Dennis agreed that the chard got too much acids added to it. He said he might be able to find us 5-10Gal of chard from the same picking that didn't get acid correction, which we could blend in to mellow the acidity. That would be an interesting experiment. Everyone favored the oak fermented chard over the SS fermented chard. I also think we may toss some (new) oak dominoes into the chard to help balance the acids. Going through MLF would also help mellow the acids.
One thing that was interesting was tasting the 2 Merlot barrels side-by-side -- they were quite different. He said the second picking not only came from a more northern part of the vineyard, but that it was also a different clone of merlot. It will be interesting to see them develop over the year. I think we'll definatly want to ask for the "South side" merlot next year! :)
Dennis brought a bottle of 1968 Mondavi Cabernet. He had found it when cleaning out his mother's cellar recently. The bottle had definate signs of age. The cork was totally saturated and the ullage was moderate, but not bad. The wine smelled more like a combination of a cab and a port. The taste was somewhat oxidized and sherry-like, although still cabernet. It was a very interesting an special tasting experience. It was amazing to see how well the wine held up.
Dennis agreed that the chard got too much acids added to it. He said he might be able to find us 5-10Gal of chard from the same picking that didn't get acid correction, which we could blend in to mellow the acidity. That would be an interesting experiment. Everyone favored the oak fermented chard over the SS fermented chard. I also think we may toss some (new) oak dominoes into the chard to help balance the acids. Going through MLF would also help mellow the acids.
One thing that was interesting was tasting the 2 Merlot barrels side-by-side -- they were quite different. He said the second picking not only came from a more northern part of the vineyard, but that it was also a different clone of merlot. It will be interesting to see them develop over the year. I think we'll definatly want to ask for the "South side" merlot next year! :)
Dennis brought a bottle of 1968 Mondavi Cabernet. He had found it when cleaning out his mother's cellar recently. The bottle had definate signs of age. The cork was totally saturated and the ullage was moderate, but not bad. The wine smelled more like a combination of a cab and a port. The taste was somewhat oxidized and sherry-like, although still cabernet. It was a very interesting an special tasting experience. It was amazing to see how well the wine held up.
Merlot Barrel Racked and Cleaned
In early December, Ray and Mike, with cheerleading assist from Bob and Lee, transferred the Merlot 1/2 from the Re-Coup barrel that was showing a surface film (stable) to s/s and carboys for a barrel cleaning over a day, finishing this evening with a meta/citric rinse and refill to top off... After a month no sign of surface film. Looks like we got the barrel cleaned. Good work!
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