The Wine Blog

The Sangiovese, Zinfindel, and Barbera have all processed around half of their total sugar (Brix 11-12). The Cabernet Sauvignon is moving much slower, with the brix dropping by only one point over night (22). The cap has formed and there’s plenty of carbon dioxide being released, so I’m not worried about it. The temperature of the first three was right at 70, the cab was around 68.5. I opened the doors into the main shop area in an attempt to cool them down a bit (it was colder in there). Looks like we may be pressing two or three of them this weekend.

The Cabernet, Zin, and Sangiovese were all 23-24 brix at the start. The Barbera was a tad higher at 25. I’m not that worried about that. I may consider leaving some residual sugar in it. Not sure yet.

I added the yeast about 8PM on Sunday. Fermentation had already started by the next morning. All four are proceeding at about the same rate. The Cabernet is the slowest and the Barbera is the fastest.

We’ve already gotten a lot of good color extraction, particularly from the Zinfindel, which is a very nice deep purple. We’ve set the temperature to the low 60s; I’m going to attempt a slower fermentation like we did the first few years. In general I was happier with those wines. It isn’t clear that the speed of the fermentation was a contributing factor, but we’re not in any rush.

The must temperatures were all 64-65 and I intend to keep it in the 60s until near press time. The color extraction has been so good that I’m considering an early press before dryness, particularly on the Zin.

tony and rick have procured the grapes and are on the way back.

they got 3 old favorites: sangiovese, zinfandel (primitivo), cabernet sauvignon and a new one for 2011-barbera. all 4 meet michael’s brix requirements. Barbera is the 3rd most commonly planted grape in Italy after Sangiovese and Montepulciano.
Barolos are some of Italy’s best red wines that are made of Nebbiolo (which we’ve also used in the past, but not this time).
we start at 9:30 tomorrow morning. the autens will get in a little late but they’re bringing 2 more workers. (they probably think they are “guests” ha ha ha ha) winfreys, next time it’s your turn to invite “guests.”

if all 4 barrels get ready for the press at the same time we will have another excuse for a feast. if it’s just one or two at a time michael and tony canprobably take care of it.

we have to remember to get a photo of ben stomping grapes.

tony put up a picture of girolamo on the winery door. very appropriate as he was so instrumental in this whole venture.