Super Tuscan Pre-Trials

Michele and Tom came over to pick up some wine for blending into their cabernet and super tuscan as they are getting ready to bottle.

 

We tried a couple super tuscan blends adding merlot and petit verdot.  Adding 10%-20% merlot helped a lot. Smoothed out the flavors and tempered the tartness without covering up the sangio.  We tried adding some petit verdot but didn't like it too much. It was too strong tasting for this year's lighter sangio.

 

For reference, our last super tuscan was a field blend of 56% Sangiovese, 33% Cabernet and 11% Petit Verdot.  I think the field blend with petit verdot last time helped the flavors integrate much better than the post-blending approach. The current Super Tuscan "base" is about about 68% Sangio and 32% cab.

 

I am also slightly suspect of the petit verdot in the plastic platypus. It's been in there for a year (or more) and could have some off flavors.  When we do our blends this fall we should try blending using wine from the carboys.

 

Troy

Second Cooler Operational

Ray and Lee got the second cooler assembled on Monday and we moved the final barrel in on Tuesday, so all of the wine is now under climate control. Just in time for the hot weather.  They were able to put the larger A/C unit on the older, larger, cooler to help circulation.  We'll have to monitor temps and adjust as needed.

 

We took the opportunity to top and taste.  All wines are sound and tasting very good. A couple tasting notes.

 

1. The Clone 6 Cab has started to wake up and has much more nose and flavor than it has since ML. We are hopeful that we'll be able to hold it over to blend into the reserve Cabernet.

 

2. The Williamson cab continues to have some harsher seed tannins. The cab in Ray's new 30G barrel is the best. You can smell and taste the new wood. It's probably the one to hold over for Reserve.

 

3. The Merlot continues to be very tasty.

 

4. The ID Malbec didn't have as much fruit this time.

 

5. The Sangio blend is very tart cherries. Needs more time in the barrel and some blending.

 

6. All wines were down significantly--a good bottle or more. We should try to top every 2 weeks.

 

Bob's new wine carts work terrific!

 

Troy

Cooler Expansion

The gang met today in Bob's garage and worked on the portable cooler. We got all the sides constructed. Looks like a good design.

 

Mike brought over a small A/C unit to use. It's larger than the one on the current wine-box so we may swap it.

 

Photos online at: http://picasaweb.google.com/riverwoodswinery/Wine2009 

 

The one of Lee helping set the glue is priceless! :-D

 

Troy