Today we filtered the Sangio and blended it 2:1 with some cabernet (~52G of Sangio and ~25G of Cabernet-Bin A) to make the "base" of a Super Tuscan wine. We're all very excited that we have been able to save the Sangiovese, which had a terrible case of rotten egg. Here's the history of the 08 sangio.
The sangio was crushed on Oct 19, we added approx 10G of Clone 6 Cab must to help the flavor and low sugars. We pressed it on Oct 29th and got 70G of wine. On Nov 10 we noticed a very strong rotten egg smell in the sangio. We aggressively racked it over copper 4 times in Nov and Dec and stored it in SS kegs until it stabilized in early January. At this point we were down to about 54G of Sangio.
On Jan 18th we filtered the Sangio through a #3/coarse filter (and over copper). It took 2 sets of filters and we still didn't quite get through it all as the filters got clogged with junk. The resulting sangio was a little lighter in color and flavor, but still good. Maybe a bit smoother. We started going through a fine filter and decided to stop, as after going through the fine filter we had more of a watery sangio rose that none of us liked.
The resulting Super Tuscan wine is stored in Ray's 22G French, Troy's 15G Hungarian, Michele's 15G Hungarian and some carboys. It will be interesting to taste the wine transform over the next 9 months in the barrels--as they do their magic. We expect we will tweak the Super Tuscan blend before we bottle it, adding more cab, and/or some merlot and possibly some petit verdot.
Michele took her barrel of Super Tuscan home along with her 13G barrel of Cabernet, plus 2G of Merlot and Super Tuscan for topping.
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