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.
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