After 2 weeks off we finally got back into the workshop. Michele, Andi, Ashley, and Mollie showed up. We forgot to haircut Harry but maybe I’ll do it and just keep the pieces for everyone. Needs to be done.
ON THE COUNTER –
Australian Chardonnay (Paula) – S.G. was 0.992. And is had cleared considerably, so even though Paula couldn’t make it we decided to bottle it. We had a couple cloudy bottles because the siphon got moved in the middle – but there were only about 2 so we decided to just bite the bullet and go ahead with the rest of it. Very little oak taste – in fact Mollie was willing to drink that instead of red when she tasted it.
Luna Bianca (Betsy) – The SG was 1.004?? but the wine had mellowed considerable. The oak had calmed and the sweetness mellowed. We racked it and I’m going to have Tom try for acceptability of the sweetness level, and may bottle as is. The other possibility is that we might try a mix with Michele’s Pinot Gris. Update from Tom – he says it a little sweet but very drinkable.
Italian Amarone (Michele) – Michele racked it. S.G. was .994 and has been stable since 2/8/2016. It was stabilized on 3/3/2016. and probably should be ready to moved to Bottle next week or the week after.
Chilean Pinot Noir (Andi) – S.G. dropped to 0.994, – It was stabilized on 3/3/16 with a S.G. of 0.991; we went ahead and racked it because we tend to have a lot of wiggle while we are bottling. I think we need to have as much crud out of the carboy as possible. Australian Chardonnay (Betsy) – S.G. was 0.994. We never got it off the oak for 21 days – doesn’t bother me. So I decided to go right to stabilizing. Everything fine and placed on the counter.
IN FERMENTATION ROOM –
Vintners Reserve Valpolicella (Betsy) – S.G. is 0.994, and it needs to be stabilized but we didn’t get to it today.
NEW BUSINESS –
World Vineyard California Trinity Red (Mollie & Andi?) – An ideal blending of three of California ‘s most popular grape varieties – Cabernet Franc, Cabernet Sauvignon, and Merlot, coming together to make a perfectly balanced, well- structured dry red wine. Notes of black cherry and coffee complement the smoky, herbal flavors, and hints of vanilla that round out this medium bodied wine , making it highly enjoyable for any occasion. Serve with a roast dinner or barbecued steak. Started and beginning S,G. was 1.092.
World Vineyard Italian Sangiovese (Betsy & Mollie) – The lively fruit and good acidity make it one of the most food-friendly of all reds, pairing well with pasta, veal Parmigiana, intensely flavored cheeses, and fruits like cherries, figs, plums and raspberries – really a Chianti. Started and all went well. Beginning S.G. of 1.092 (target 1.080-1.097), and put in the Fermentation Room. Was bubbling the next morning.