After all the excitement this week, I'm feeling a little let down as the 2011 crush season is winding down. I'll admit that having M&M crush & destem for me robbed a little bit of the experience, but it did save me a lot of work (especially on clean-up). I didn't admit to it in the last post, but I actually left the carignane sitting on the loading dock at M&M when I picked up the rest of the grapes. Was in a hurry since I had gotten there a little late and they brought out a pallet of frozen buckets that was wrapped up so nice, and I completely forgot to count buckets. Got home and realized that the carignane was a separate pallet of buckets.
What do you do in this case? Thank your lucky stars that your girlfriend's parents lives just north of Hartford and happens to be coming to your house for Thanksgiving. Shawna's dad graciously agreed to stop at M&M on Wednesday and pick up the carignane for me. What a guy--I did send them home with 5 bottles of wine as a thank you!
The syrah and grenache are pretty much done with alcohol fermentation. I innoculated with MLB near the end to take advantage of the warm vat temperatures and big nutrient source in the grapeskins. Trying to extend a maceration until next weekend when I can press. The cab sauv is coming along a little slower--just about half done with alcohol fermentation. And the carignane just got innoculated this morning.
Of course, that makes it sound like things are starting to wind down for the year. Can't have that! So I got a bee in my bonnet about other sparkling wines I could make from MA produce and thought--sparkling cranberry apple! Can't get much more New England-y than that. Found some premium cider and loaded up on cranberries on the cheap this week and just started the base wine tonight.