ML Time

It's SPRING! Time for Maloactic Fermentation. We added ML cultures to barrels today. About 50-75% rate for new barrels and a booster for older barrels.

Added ML to the 15G chard in SS plus the 2 5G carboys. Also put in some small oak dominoes. (Natalie French M+ toast). The hope is to mellow out the acid of the Chard and give it some more body. We'll check it in a few weeks and see how it tastes.

The Malbec is better from racking, but still has a little off nose. One more racking over copper in another month is anticipated. The WW C6 cab is good--still a strong barrel vanilla nose, but not as sharp or bity. We need to watch it closely and either move into another barrel at some point or clean the barrel again.

Tasted an award winning Zerba Syrah from WA while we worked, brought back from the Newport Wine Fest by Ray and Sharon (Thanks!). Pretty good. Nice balenced tasted. Not as dry mineral as some, and not as fruity.

Got more breathable bungs and installed them in the remaining barrels in prep for MLF. They are working well. We may need to loosen the ones in 1G carboys to let them release.

Tasted the 06 Reserve cabs. Williamson C2 cab was the favorite. WE NEED TO GET MORE WILLIAMSON GRAPES! THEY ARE THE VERY VERY BEST!! :) The Wood River C6 was very smooth and rich. Need to review initial blending with some malbec and petit verdot for bottling this Spring.