Michele's Wine

Stopped by Michele and Tom's place and we measured the PH and SO2 on her Chard. The PH was 3.2, 0.1 higher than ours--from going through MLF. It still had a tart squirt flavor though and she wants to add some of the oak dominoes to try and balance it. The SO2 was high because she had just added some meta (est 1/2tsp in 5G).

Moved Merlot

The Merlot Batch 1/2 in Ray's older 22G french recoop barrel showed a surface scum again. We racked it out into stainless and glass carboys. Ray thinks it's time to retire the barrel. :( It's a recoop he got in 2004, we think. We'll need to keep an eye/nose on the wine for a few weeks to see if the surface scum follows the wine to the stainless/carboys. After we bottle the reserves maybe we'll move it into 1 of those barrels.We ran out of merlot for topping that isn't from the barrel that had the surface scum. We'll have to decide if it's OK to use that wine for topping the other barrels in a couple weeks. In the meantime we topped the Merlot barrels with a little malbec.

We tasted the chard and the stainless barrel w/ the oak dominoes is tasting very nice. The oak is balancing out the tartness well. It is more balanced/complex than chard in the carboys that doesn't have the oak dominoes. We measured the PH and it was still at 3.1, so ML probably hasn't started (it's been a very cool spring). We measured SO2 and it it was about 20ppm, which is lower than last year at this time (30ppm). But then again we added about 25% less meta this year because we thought we would bottle the chard in the Fall and not do MLF (but the lower PH changed our minds). We added 1/2tsp meta to 15G, which should increase it by 30ppm ttl (15ppm free--we should check again in a few weeks). We added ML cultures last month so we need to get the chard through MLF before we can bottle it--it just needs to warm up or be moved inside. I will try and measure the PH and SO2 on Michele's chard to compare, since she put it through MLF last Fall.

The Clone6 cab continues to have a very strong flavor, probably from the new barrel and the higher alcohol levels--or still in the gasoline stage. We will need to pull the wine out and clean the barrel with some oxyfresh to knock down the new oak some (the barrel is a M+ toast orhigher). Maybe we'll rotate the merlot out of the stainless into that barrel and the Clone6 into Ray's 2nd (more neutral) recoop once we bottle the reserves.

We checked on the cab rose and it is coming along nicely. We racked a 1G carboy off and tried it, as well as the topping wine and the wine in the cornelius keg which was quite bubbly! Ray and Lee couldn't be more pleased. :) It's a nice color and dry--maybe we'll try back sweeting it.

We topped up the wines and looked for signs of MLF. It's hard to say because of the breathable bungs, but with the cooler spring we don't think it has started. Last year MLF started in late March and went through April.

The 2 reserve cabs can be bottled anytime. We should do another trial blending to determine the final blend. Last fall we liked about 95% cab, 4% malbec and 1% petit verdot (which is what we held back for blending).

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.

Clone 6 racked and barrel cleaned

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.

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.

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

Barrel Info

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

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.

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.

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.

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.

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.

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!

Christmas tasting...

Had assembled an interesting group of wines, both our labels as well as several commercial wines for comparing styles... our group, over several generations of extended families, were willing tasters. Firstly, offered a Stoney Hill Chard ('86) that was well received, even by daughter-in-law who has developed an aversion to white wines, but when followed by our own Vionier, the RV wine was the clear winner... next, offered a Koenig-made '04 Williamson Cab, followed by our '06 Reserve... this time the response was even more emotional.. our wine was head and shoulders preferred! More of our wines followed, with generally good marks... but what can you offer after tasting our Reserve?

Sunday, Dec. 2, 2007
Originally planned as a tasting party honoring our Grower, but delayed when Dennis developed a nasty cold... Mike, Ray, Sharon, Jay and I made it a working party to top up the barrels... with the caution to taste each barrel to make sure that the wine was still good... And each WAS!
Needless to say, the 06 Reserve was outstanding!! Especially liked the Syrah and the Malbec... The Merlot was spread over several barrels and each quite different.. the later harvest was preferred. The surprise was the effect of the dominos on the Rose' of Cabernet.. after only one week, the wood was present and preferred to the original in the topping bottle... altho the color darkened from the light rose to a brownish blegh...

Merlot #1 Surface Scum

While topping the barrels we noticed some surface scum on the Merlot #1 in Ray's 22G recoop barrel. There isn't any off odor or taste. We pulled off as much as we could and sprayed the surface with a meta solution.

This was a barrel that had a bad VA smell problem over the summer that we cleaned with ProxyCarb several times. It may also be the barrel that had the original contamination with the 2003 merlot.

We will need to keep an eye on the barrel. We will likely need to rack the wine out into stainless/glass and do another cleaning.

Dominos In Cab Blush

Cleaned the dominos in ProxyCarb and then rinsed in meta/citric. Then put 20 of them into a 5G Cornilus Keg with some Cab Blush. We chose the Cornilus Keg because of it's wide mouth which makes it easy to get the wood pieces in and out. We put a little CO2 onto the container to keep it sealed.

Dominos

Lee got some oak dominos from Dennis, which he had put into some wine. Did a little web searching about the oak dominos. Found the following web page that talks about using them and rate of oak extraction. They recommend 60lbs of dominos for 1,000G of wine. For 30G that translates to 1.8 pounds. http://www.nadalie-usa.com/add-ins_usage.asp They have more info about a study of oak additives that looks like it's worth reading on their web-site. That is at: http://www.nadalie-usa.com/pdf/nadalie_add-ins_alchemy.pdf
The dominos had some mold growth on them Saturday. We put them into a proxycarb solution overnight. Then we'll split them, rinse them and do a second proxycarb solution. Followed by a meta/citric rinse and then put them into some of the older barrels.

Second Wines Racked

Racked the Merlot#2, Idaho Cab and Clone 6 cab last night. All wines smell sound. No sign of rotten eggs...which were detected last year in November and December. The Merlot#2 and Idaho had some slight green unripe flavors, but both tasted very good. The clone-6 tasted super! We're all excited to taste that one after some barrel age. We moved it from the stanless and carboys where it has been settling into the new 20G French Recoop barrel. Topped up the rest of the wines.

Platypus Leak

The 1 liter platypus with the cab blush showed some air on top tonight. Checked it and there was a pinhole leak. :( No aparant spoilage. Transfered to another 1l platypus container. Need to keep an eye on it.