We racked the port off the gross lees tonight. It had significant sediment from the grapes that were dissolved by the higher alcohol levels. The port is clearing up nicely and tastes very good. A nice amount sweetness--but not too much--with solid flavor underneath. We mixed it up well and moved it into the 15G Hungarian barrel plus some glass carboys.
We also racked the Chard again as it had quite a bit of sediment. This year's Chard has more color and flavor from the time on the skins.
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