Free the SO2

Taking barrels samples is an important and ongoing process in the world of winemaking. As the wine progresses and changes over time it is vital to consistently keep a close watch on the state of each barrel and additionally, the lot as a whole. Today we took samples of all the 2008 vintages mostly looking for levels of free SO2. Free SO2 or free sulfur protects the wine from oxidation and remains an invaluable tool for inhibiting bacteria that otherwise might spoil wine. Locally we use Vinquiry for all our wine analysis. They are quick with results and very friendly to work with. While sampling for SO2 this also gives us the opportunity to taste the lots combined to get an idea of how the wine is developing. The following are the notes from this barrel sampling.

2008 Pinot Noir Free Run, 20 barrels- At this time the wine shows a supple texture which is difficult to come by with a young Pinot Noir. You tend to get all the viscosity and weight but loose all the varietal character of the fruit. We tend to extend cap time by controlling the temperature for a long, cool fermentation

2008 Pinot Noir Free Run in T-bins, 9 barrels- We added 5 tons of whole clusters for fermentation. The whole berries lend themselves to letting you hold onto the carbonic maceration, adding more fruit character. This wine has a little sharper edge to the finish from slightly higher acid.

2008 Pinot Noir Press Wine, 2 barrels-We barrel the press wine separately from the free run so I can blend appropriately. This wine is progressing very well with good weight and nice fruit. It will assimilate nicely with the free run juice.

2008 Zinfandel Free Run, 12 barrels- What I love most about our Zinfandel is that it is technically dry (no residual sugar) but it doesn’t appear to be so when you first taste it. We are also producing a 100% Zinfandel, single vineyard designate designed to showcase the true varietal characteristic.

2008 Zinfandel Press Wine, 2 barrels- Great fruit, good acid and tannin

2008 Petite Sirah Free Run, 5 barrels- This is our inaugural vintage and what I like best about this wine is it’s incredibly balanced, already at an early stage. The trick with PS is finding the right balance between tannin and acid. Additionally like all well made wines it has a deep and vibrant color.

Top of the morning

This morning I went down to the cellar to top our 2008 Pinot Noir. They are trudging through malolactic fermentation at this time. The cold weather is slowing this process down a little but we are almost there. Topping is extremely important and with our strict barrel regime I check the barrels for topping every week. The amount of topping we do changes dramatically depending on weather, humidity and wine loss through evaporation. Topping ensures that we inhibit oxidation in the wine.
I am especially looking forward to getting the rest of the lots of Zinfandel and Petite Sirah racked and barreled so I can evaluate their progress. The 08 Zinfandel this year I feel is one of the best wines that I have made thus far. It is one of the most complete and balanced wines with virtually no drawbacks.
The Petite Sirah is looking good as well, as will be racking it for the last time this week before we start to barrel age it for the next 12-16 months. During those months I will be sampling the wines to track their progress. I am looking for them to start forming structure and balance. You can be sure I will be monitoring them carefully!

Winemaker’s journal

Tyler taking barrel samples

As winemaker for a small, family run winery we often encounter problems that the big guys don’t have to worry about. Because of our boutique production we get a limited amount of chances to get things right. We get two opportunities to make great Pinot with the focus on the two clones; Wente and Pommard. We get one chance to make great Zinfandel and one chance to make great Petite Sirah. We use no bulk wine, no 2nd crop and no blending. We are 100% estate grown, produced and vineyard designated.

What we say on the bottle is what’s in the bottle!

I take pride in the fact that we do all the work ourselves. Topping, sampling and maintaining our strict barrel regime is always high on my list as far as priorities.  Right now I am focused on barreling down the Zinfandel and Petite Sirah. I have to say that the Zinfandel is looking excellent and am convinced it will be the best vintage of Zinfandel that I have made so far. The wood that we got this year is phenomenal and I am looking forward to seeing how the wines will change overtime.