Drove to Milton Freewater this morning and picked up about 500-600lbs of Clone-6 Cab. Great looking fruit. It filled the lg white and sm blue barrel plus 6 5G buckets. Dana was nice enough to lend us 2 cherry microbins, which fit better on the trailer. Also got about 40lbs of Mourvedre and a few clusters of Grenache. What great tasting fruit! First time tasting Mourvedre and Grenache grapes. Huge clusters, big big berries and bursting with flavor. :-D Everyone loved them. Crushed/destemed. Sulfited the must. Waiting 2 days to innoculate.
THE NUMBERS
C6 cab: 28 brix, 3.7 ph. Sweet!
Mourvedre (w/ a little Grenache): 27 brix, 3.6 ph. Higher sugars that we thought (expected more like 25.5). Tested twice with the same results. .
Pulled 6-7G juice off of Wood River cab after 24h maceration. Beautiful pink/rose color. Going to try and make a blush. Think the higher skins/juice ratio may give the rest of the cab more flavor as it sits on the skins.
Lee pulled off some wood river cab juice and is doing a yeast starter. Will innoculate the wood river cab and merlot2 tomorrow. Followed by the WW C6 cab and Mourvedre the next day
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