The last few weeks we've noticed the RiverRock Clone-6 cab was getting a sharp nose and flavor from the barrel. Very intense french vanilla like nose compared to a carboy that had seen no oak time. We racked the wine out, cleaned the barrel lightly with some oxyfresh and then a meta/citric rinse. We'll monitor the wine to see how it changes.
We smelled and tasted the Malbecs looking for any rotten egg--they are good. Maybe a tich in the barrel but it is slight if there at all. We agree we want to rack once more over copper to be safe--plus to blow off the extra SO2 that was added.
Topped and tasted the rest of the wines. The Merlot #1 had a little off nose--but nothing bad. The Syrah was the least favorite right now with a harsh aftertaste.
We shared a bottle of 2005 Pend'Oreille Malbec that came to us from Dennis. We all liked it very much. A little lighter color and flavor, but very nice fruit expression w/o any green flavors. A delightful Malbec that we aspire to make. :)
The 06 reserves continue to impress us and we have to hold back from bottling them for a few more months. We would love to get Roger in to taste what we've done with his grapes and hope to get more in 2008.
Tuesday, February 26, 2008
Sunday, February 17, 2008
Racked Over Copper
Last weekend and monday (12/10) Cleaned barrels well with ProxyClean, rinsed, drained and then racked the wine over copper back in. Lost some volume to racking sediment so we didn't refill the 8G barrel. Burned a sulfur strip instead. NOTE: The 5G carboy of Malbec did not get re-racked over copper. (Just racked out of the barrel over copper). No sign of rotten egg smell. :)
Tasted wines with friends of the Dimmicks, Dick and Fay. The Clone-6 cab continues to have a strong sharp flavor. Most likely from the new MH toast barrel. We plan to rack the wine and clean the barrel to make sure the flavor doesn't overpower the wine.
Tasted wines with friends of the Dimmicks, Dick and Fay. The Clone-6 cab continues to have a strong sharp flavor. Most likely from the new MH toast barrel. We plan to rack the wine and clean the barrel to make sure the flavor doesn't overpower the wine.
Friday, February 1, 2008
More Wine Info
Info on additional wines for barrel tags.
600lbs WoodRiver ChardPicked 9/20/07Brix 25.25, 3.85PH (old PH meter)Added 12oz of Tartaric to reduce PHPH after fermentation was 3.1, using new PH meter.9TBSP of Bentonite in 6C of boiling water, stirred then used a blender. Added 3C to Chard juice before fermentationFermented in oak and stainless.Racked off lees on 9/27 into Bob's 30G barrel plus Stainless for 2 weeks.
500lb Wood River Clone-6 Cab
Picked 10/14/0626+ brix, 3.21 phPressed around 10/26/06 -- 12 days on the skinsRacked Off Gross Lees 12/03/06.
HSO2 Present. Added Sulfites and racked over copper on 12/03/06, 12/22/06, 6/10/07
600lbs Williamson Clone-2 Cabernet
Picked 10/19/06
Brix 28.5, ph 3.53
Pressed on 11/06/06 -- 18 days on the skinsRacked Off Gross Lees 12/03/06
600lbs WoodRiver ChardPicked 9/20/07Brix 25.25, 3.85PH (old PH meter)Added 12oz of Tartaric to reduce PHPH after fermentation was 3.1, using new PH meter.9TBSP of Bentonite in 6C of boiling water, stirred then used a blender. Added 3C to Chard juice before fermentationFermented in oak and stainless.Racked off lees on 9/27 into Bob's 30G barrel plus Stainless for 2 weeks.
500lb Wood River Clone-6 Cab
Picked 10/14/0626+ brix, 3.21 phPressed around 10/26/06 -- 12 days on the skinsRacked Off Gross Lees 12/03/06.
HSO2 Present. Added Sulfites and racked over copper on 12/03/06, 12/22/06, 6/10/07
600lbs Williamson Clone-2 Cabernet
Picked 10/19/06
Brix 28.5, ph 3.53
Pressed on 11/06/06 -- 18 days on the skinsRacked Off Gross Lees 12/03/06
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