I believe that I mentioned in an earlier post that I was expecting a shipment of Syrah grapes in addition to the Chardonnay from Chile this spring. They were in the last shipment that M&M Wine Grape received this year, but I finally got them! If you thought my fermentation plans for the Chardonnay was complicated, just wait until you hear the plan for the Syrah!
My goal for the syrah was to produce a big, bold, heavily colored wine with a lot of body and concentrated complex flavors. I bought 270 lbs of grapes that were grown in the Sagrada Familia Township of the Curico Province in Chile and picked on April 7, 2009. I'm still in awe that the little buggers have been in transit over the big wide ocean for a month before I picked them up on May 16 with nary a speck of mold. When I crushed and destemmed, I split the must into 2 portions of 126 lbs and 144 lbs. The split was simply based on 7 cases in one and 8 cases in another--not some arcane winemaking blend portion goal. The specs on the must was pretty decent: Brix = 24.6 (PA = 14.1%), TA = 3.5 mg/mL, and pH = 4.03 (needed some adjustment there).
Fermenter #1 with 126 lbs of crushed/destemmed grape must received 50 ppm SO2/gallon and was treated with Lallzyme EX and Opti-Red enzymes for color extraction & stability. I also added 0.26 oz of VR Supra tannin (I'll explain in another post). Also added 73.4 g tartaric acid to reach pH = 3.60.
Fermenter #2 with 144 lbs of grape must also received 50 ppm SO2/gallon and 0.29 ox of VR Supra tannin, but I used Scottzyme Color Pro and Booster Rouge for color extraction & stability. Added 83.2 g tartaric acid to reach pH = 3.63.
I wrapped each fermenter with insulation and added frozen ice jugs intending for a 24 hr cold soak. However, the insulation worked so well that the must stayed around 43-45 °F for 2 days! A convenient cold spell helped, but that's the coldest I've ever been able to achieve. Even after removing the ice jugs (still half frozen after 2 days), the must took another 48 hrs to reach 60 °F. I innoculated each fermenter with a different yeast: #1 with ICV254 for fruit emphasis and spicy finish, #2 with ICV80 for tannin intensity and dark fruit flavors. Both of these strains were isolated from the Rhone valley, work well with syrah, and blend together well.
I warned you about the complicated fermentation plan, right!
Fermentation commenced fairly quickly (as soon as the must warmed up and with the help of an aggressive Ferm-aid K nutrient addition program!), and the insulation help me to reach >80 °F for 2 days! Again, the warmest I've achieved yet in a fermentation--this insulation wrapping is da bomb!
Fermentation was almost complete (Brix = -1.0) after 12 days so I sealed the must with saran wrap and let it macerate for 24 hrs until I could press it. Last Sunday afternoon, I pressed. The color verdict is in--these are the darkest colored wines that I've achieved to date! Both are an amazingly dark, dark black purple that stains everything it splashes on. The Color Pro/Booster Rouge combo is slightly lighter, but we're talking about deciding between shades of black, here. I strongly encouraged all of you winemakers out there to consider these color enhancing enzymes--and get your fermentation temps above 80 °F!
I ended up with 10 gallons of wine from Fermenter #1 and 11 gallons from Fermenter #2 (after topping off with a couple bottles of the 2008 Syrah). I innoculated everything with Enoform Beta MLB (along with Acti-ML and Microessentials Oenos MLB nutrients) after racking off the gross lees on Monday, 6/1. After 24 hours, I've got an active MLF in 1 carboy and the others look like the MLF should take off soon (keep those fingers crossed).
That brings us up to date. I'll get some pictures posted tomorrow--getting late tonight.
Cheers,
a MA Winemaker
Wednesday, June 3, 2009
Some Chards settling, another still bubbling...
Just a quick update on the chardonnay. The free run and 3rd press fractions finished fermentation after about 36 days of bubbling away in the basement. It's been a cool spring here in MA and my basement has refused to warm above 60 °F. Which has meant that the chardonnays have undergone a nice loooong and cool ferment without me having to chill them in an ice bath! Thank you Mother Nature!
Anyway, free run and 3rd press fractions finally reached Brix = -2.6 on May 23 and had started to drop the gross lees. I racked both into new carboys with 75 ppm SO2/gallon. It's been almost 2 weeks, and I have to say that both of these wines have almost cleared already. I'm very hopeful for both of these because the flavors so far are awesome. The free run fraction fermented with ICV-D47 yeast is very light in color, good body, and a tremendous load of citrus aromas & flavors. The 3rd press fraction (Cote des Blanc yeast) is a much darker yellow with a more pronounced apricot aroma & flavor. I added lysozymes to both of these to prevent MLF.
The 2nd press fraction is my late-bloomer at the moment. The CY3079 yeast has lagged behind the others and only reached Brix = -1.8 on May 30. I decided to go ahead, rack off the gross lees layer, and add the MLB. I figured bringing the carboy upstairs to complete the MLF would let the yeast finish their job at the same time. I used a new MLB that I haven't used before--Viniflora CH35, which is supposed to have been selected specifically for MLB in white wines with a clean and fruity profile. True to the hype, MLF commenced within 23 hours. The carboy is currently sitting in my guest bathroom bubbling merrily away!
Cheers!
A MA Winemaker
Anyway, free run and 3rd press fractions finally reached Brix = -2.6 on May 23 and had started to drop the gross lees. I racked both into new carboys with 75 ppm SO2/gallon. It's been almost 2 weeks, and I have to say that both of these wines have almost cleared already. I'm very hopeful for both of these because the flavors so far are awesome. The free run fraction fermented with ICV-D47 yeast is very light in color, good body, and a tremendous load of citrus aromas & flavors. The 3rd press fraction (Cote des Blanc yeast) is a much darker yellow with a more pronounced apricot aroma & flavor. I added lysozymes to both of these to prevent MLF.
The 2nd press fraction is my late-bloomer at the moment. The CY3079 yeast has lagged behind the others and only reached Brix = -1.8 on May 30. I decided to go ahead, rack off the gross lees layer, and add the MLB. I figured bringing the carboy upstairs to complete the MLF would let the yeast finish their job at the same time. I used a new MLB that I haven't used before--Viniflora CH35, which is supposed to have been selected specifically for MLB in white wines with a clean and fruity profile. True to the hype, MLF commenced within 23 hours. The carboy is currently sitting in my guest bathroom bubbling merrily away!
Cheers!
A MA Winemaker
Wednesday, May 13, 2009
A Bottling Frenzy...
As I've mentioned before, I've let some cellar work go undone this winter and early spring while I've been dealing with some divorce-related crap. But the weather is warmer, my Chilean grape orders have started to arrive and I need to free up some cellar and carboy space!
The 3 carboys of chardonnay are happily fermenting away in the basement. Since the past couple of weeks have been fairly cool outside, I haven't needed to use water baths to keep the fermentation temperatures at or below 60 °F. I need to check the brix level in a day or two because I've noticed that the gas evolution is starting to slow down. So far, the aromas emanating from the airlocks are simply divine!
While the yeast are having a party on one side of the basement, I've been busy on the other side bottling some wine. Two weeks ago, I filtered and bottled the 2008 California Sauvignon Blanc (23 bottles) and this past weekend I bottled the dry Massachusetts Apple (15 bottles) and the dry CA Zinfandel Rose (20 bottles) wines. Still got 1 gal of the apple to bottle after the oak cubes do their thing. Check out the picture of the end results! Absolutely lovely clarity if I do say so myself. The Sauvignon Blanc needed to be filtered (I used a 0.5 micron filter) to remove some biolees that I added for a little more body, but the apple and rose wines cleared naturally with no fining or filtering. As an aside, the apple was the fastest clearing wine I've ever had.
The next step is to label and share my tasting notes, so stay tuned!
Salute,
MA Winemaker
The 3 carboys of chardonnay are happily fermenting away in the basement. Since the past couple of weeks have been fairly cool outside, I haven't needed to use water baths to keep the fermentation temperatures at or below 60 °F. I need to check the brix level in a day or two because I've noticed that the gas evolution is starting to slow down. So far, the aromas emanating from the airlocks are simply divine!
While the yeast are having a party on one side of the basement, I've been busy on the other side bottling some wine. Two weeks ago, I filtered and bottled the 2008 California Sauvignon Blanc (23 bottles) and this past weekend I bottled the dry Massachusetts Apple (15 bottles) and the dry CA Zinfandel Rose (20 bottles) wines. Still got 1 gal of the apple to bottle after the oak cubes do their thing. Check out the picture of the end results! Absolutely lovely clarity if I do say so myself. The Sauvignon Blanc needed to be filtered (I used a 0.5 micron filter) to remove some biolees that I added for a little more body, but the apple and rose wines cleared naturally with no fining or filtering. As an aside, the apple was the fastest clearing wine I've ever had.
The next step is to label and share my tasting notes, so stay tuned!
Salute,
MA Winemaker
Saturday, April 25, 2009
2009 Chilean Chardonnay--Spring Fermentation Season Is Here!
I have three ways that I know spring has finally shoved aside Old Man Winter here in balmy Massachusetts. One: I haven't pulled the snow blower out of the garage in at least 3 weeks. Two: the azaellas along my driveway start to bloom. And three: I get a call from M&M Wine Grape that my Chilean grape order has started to arrive!
I ordered two grape varietals from Chile this year, Chardonnay and Syrah. The chardonnay grapes were the first to arrive, so I took a couple of days off of work (a man must have his priorities straight) and drove down to Hartford to pick them up. I was fortunate to arrive at a fairly non-busy time, so I got a tour of the cold storage facility and the revamped winemaking store. In addition to the grapes, 4 boxes of bottles and a stainless-steel must plunger followed me home!
These grapes came from the Curico Valley in central Chile and were picked on March 18, 2009. Given that these little beauties have been on a boat for almost 1 month, they arrived in fantastic condition. Each 18 lb crate wrapped in tissue paper with a grape-keeper sheet (filled with K-meta) on top. Very little MOG (material other than grapes), no bruising, no mold, and a mix of green/browned bunches
I spent Thursday afternoon crushing and destemming, which went like a breeze thanks to Vinia! The must received a treatment of pectic enzyme and Scottzyme Cinn-Free Enzyme (to enhance varietal fruit flavors) and soaked on the skins for 2 hrs. Then the juice was pressed off the skins in three fractions. I obtained 6 gal of essentially free-ru
n juice that was very light in color. Then 6 gals of moderate pressing juice, and then 4 gal of moderate-to-heavy pressing juice that was darker in color. Each fraction received 50 ppm SO2 per gallon and was cooled in my basement overnight at 45-50 °F (I use water baths and ice jugs to keep things cool).
On Friday, I racked the clarified juice in each bucket off of the settled solids and measured the Brix (sugar level) = 24.8-25, total acid = 3.2-3.3 mg/mL, and pH = 3.70! At those levels, I'd be making bland rocket fuel since that Brix level would give a potential alcohol = 15%! I added water and tartaric acid to reach Brix = 22 (PA = 12.5-13%), total acid = 5.4 mg/mL, and pH = 3.21. The acid levels are still a little low, but I'm going to complete fermentation and then make final adjustments while it is aging. Each bucket received a dose of OptiWhite® for color preservation & freshness, and to help round out the mouthfeel and enhance the aromatic complexity.
This is where things get a little complicated. I'm going to ferment each pressing fraction separately with a different style goal. Once the wines are complete and cleared, I'll bottle some separately, but will also look at blending to try for a more complex wine. My fermentation plans are listed below.
Fraction 1: Free-run juice
Goal: Crisp, light, & fruity style that emphasizes varietal flavors with little to no oak. No MLF.
Actions: Treated with lysozymes to prevent MLF and used ICV-D47 yeast for emphasis on the tropical & citrus flavors and polysaccharide production.
Fraction 2: Moderate pressing juice
Goal: Big, full-bodied, buttery chardonnay
Actions: Fermented with CY3079 yeast for bigger mouthfeel and buttery citrus flavors. Added oak shavings to simulate a barrel fermentation. Will do a MLF and sur lies aging after alcohol fermentation.
Fraction 3: Last pressing juice
Goal: Middle of the road no MLF chardonnay useful for blending
Actions: Added lysozymes to prevent MLF and fermented with Cote des Blancs yeast.
Once fermentation is in full force, I will cool each bucket in a water bath and maintain a temperature of <65 °F. It's still early, but I did observe evidence of fermentation in each bucket as of this morning. The 80 °F temperatures for the next couple of days should really jumpstart things as the juice warms up. The basement is a little too chilly this early in the spring, so I may have to keep my water baths in the kitchen for at least a couple of days.
Cheers,
MA Winemaker
I ordered two grape varietals from Chile this year, Chardonnay and Syrah. The chardonnay grapes were the first to arrive, so I took a couple of days off of work (a man must have his priorities straight) and drove down to Hartford to pick them up. I was fortunate to arrive at a fairly non-busy time, so I got a tour of the cold storage facility and the revamped winemaking store. In addition to the grapes, 4 boxes of bottles and a stainless-steel must plunger followed me home!
These grapes came from the Curico Valley in central Chile and were picked on March 18, 2009. Given that these little beauties have been on a boat for almost 1 month, they arrived in fantastic condition. Each 18 lb crate wrapped in tissue paper with a grape-keeper sheet (filled with K-meta) on top. Very little MOG (material other than grapes), no bruising, no mold, and a mix of green/browned bunchesI spent Thursday afternoon crushing and destemming, which went like a breeze thanks to Vinia! The must received a treatment of pectic enzyme and Scottzyme Cinn-Free Enzyme (to enhance varietal fruit flavors) and soaked on the skins for 2 hrs. Then the juice was pressed off the skins in three fractions. I obtained 6 gal of essentially free-ru
n juice that was very light in color. Then 6 gals of moderate pressing juice, and then 4 gal of moderate-to-heavy pressing juice that was darker in color. Each fraction received 50 ppm SO2 per gallon and was cooled in my basement overnight at 45-50 °F (I use water baths and ice jugs to keep things cool).On Friday, I racked the clarified juice in each bucket off of the settled solids and measured the Brix (sugar level) = 24.8-25, total acid = 3.2-3.3 mg/mL, and pH = 3.70! At those levels, I'd be making bland rocket fuel since that Brix level would give a potential alcohol = 15%! I added water and tartaric acid to reach Brix = 22 (PA = 12.5-13%), total acid = 5.4 mg/mL, and pH = 3.21. The acid levels are still a little low, but I'm going to complete fermentation and then make final adjustments while it is aging. Each bucket received a dose of OptiWhite® for color preservation & freshness, and to help round out the mouthfeel and enhance the aromatic complexity.
This is where things get a little complicated. I'm going to ferment each pressing fraction separately with a different style goal. Once the wines are complete and cleared, I'll bottle some separately, but will also look at blending to try for a more complex wine. My fermentation plans are listed below.
Fraction 1: Free-run juice
Goal: Crisp, light, & fruity style that emphasizes varietal flavors with little to no oak. No MLF.
Actions: Treated with lysozymes to prevent MLF and used ICV-D47 yeast for emphasis on the tropical & citrus flavors and polysaccharide production.
Fraction 2: Moderate pressing juice
Goal: Big, full-bodied, buttery chardonnay
Actions: Fermented with CY3079 yeast for bigger mouthfeel and buttery citrus flavors. Added oak shavings to simulate a barrel fermentation. Will do a MLF and sur lies aging after alcohol fermentation.
Fraction 3: Last pressing juice
Goal: Middle of the road no MLF chardonnay useful for blending
Actions: Added lysozymes to prevent MLF and fermented with Cote des Blancs yeast.
Once fermentation is in full force, I will cool each bucket in a water bath and maintain a temperature of <65 °F. It's still early, but I did observe evidence of fermentation in each bucket as of this morning. The 80 °F temperatures for the next couple of days should really jumpstart things as the juice warms up. The basement is a little too chilly this early in the spring, so I may have to keep my water baths in the kitchen for at least a couple of days.
Cheers,
MA Winemaker
Sunday, April 19, 2009
2008 Chilean Malbec Update
I've alluded to the 2008 Chilean Malbec in a few older posts, but I need to give a full update on the progress of that wine. Until today, I was not all that pleased with it. Every time that I've been tasting it over the winter, I was getting a big mouthful of a rather unpleasent harsh sour & bitter taste. A little hard to explain, but definitely not the bitterness of a high acid wine, or wine stilled filled with residual CO2, but almost a chemical harshness that overwhelmed the subtle fruit flavors. The samples from the barrel have been getting a little better with time, but I've been worried that it would get overoaked by the time the taste faded away. Still not really sure what this taste is, but it appeared after fermentation was complete and I had press the wine off the pomace. Conversations with my fellow winemakers at Winepress.us indicated that it might have stemmed from the fact the grapes were a little underripe when picked. This was identified by a very sharp-eyed reader of this blog who noted the greenish grape innards in my malbec fermentation post. If you look closely at the picture of the crushed/destemmed must in the fermenter, you'll see bits of green. Kudos to the sharp eyes of the Winepress.us winemakers because I was looking at it in person and didn't think much of it! The general consensus was that I had extracted some undesirable phenolics or vegetative flavors from the underripe grapes/seeds during the fermentation.
With that suggestion in mind, I decided to try an experiment with the 3 gal carboy and added a high dose of Biolees. Sur lies aging of red wines is known to help reduce the perception of bitterness. Scientists at Laffort have isolated the peptide that is released into a wine during lees aging and sell it as Biolees. The wine has been sitting on the Biolees for about 3.5 weeks at this point, so I tried a sample today. Very nice! Fuller body and a better mouthfeel, and the bitter taste has almost completely disappeared.
I'm also pleased to report that a sample of the barrelled wine also forecasts some good results! Once again, that bitter taste is almost gone, and the color and body are definitely deeper and fuller, respectively. The tannins released from an oak barrel help to bind up and precipitate polyphenolics (which are often associated with bitter or underripe, vegatative flavors, and they have done their thing! I wish I could have left the wine in the barrel for another 6 months, but the oak flavors were beginning to be too pronounced, so I pulled the wine out of the barrel on Sunday, 4/19.
At the moment, everything is sitting in carboys for some additional aging. I'm contemplating bottling the barrel sample and letting it age for another 6-9 months in the bottle. That leaves a 6 gal carboy of wine that was barrel aged for about 3 months and the 3 gal of Biolees-treated wine. I think I'm going to do another experiment and bottle everything separately. I'd like to see how each one progresses as it ages and compare the results in 6-9 months. That means next weekend will likely be a bottling weekend while making sure the chardonnay starts to ferment. A winemaker's work is never done...
Cheers,
MA Winemaker
With that suggestion in mind, I decided to try an experiment with the 3 gal carboy and added a high dose of Biolees. Sur lies aging of red wines is known to help reduce the perception of bitterness. Scientists at Laffort have isolated the peptide that is released into a wine during lees aging and sell it as Biolees. The wine has been sitting on the Biolees for about 3.5 weeks at this point, so I tried a sample today. Very nice! Fuller body and a better mouthfeel, and the bitter taste has almost completely disappeared.
I'm also pleased to report that a sample of the barrelled wine also forecasts some good results! Once again, that bitter taste is almost gone, and the color and body are definitely deeper and fuller, respectively. The tannins released from an oak barrel help to bind up and precipitate polyphenolics (which are often associated with bitter or underripe, vegatative flavors, and they have done their thing! I wish I could have left the wine in the barrel for another 6 months, but the oak flavors were beginning to be too pronounced, so I pulled the wine out of the barrel on Sunday, 4/19.
At the moment, everything is sitting in carboys for some additional aging. I'm contemplating bottling the barrel sample and letting it age for another 6-9 months in the bottle. That leaves a 6 gal carboy of wine that was barrel aged for about 3 months and the 3 gal of Biolees-treated wine. I think I'm going to do another experiment and bottle everything separately. I'd like to see how each one progresses as it ages and compare the results in 6-9 months. That means next weekend will likely be a bottling weekend while making sure the chardonnay starts to ferment. A winemaker's work is never done...
Cheers,
MA Winemaker
A weekend of winemaking and tree hacking...
I've been procrastinating in the cellar and things have begun to pile up. Imagine my sense of urgency when I got a call earlier this week that my order of Chilean Chardonnay grapes is due to arrive on April 20. Which means the Chilean Syrah grapes will arrive in another few weeks, which means I'm screwed unless I get some work done in the cellar to free up space. To top everything off, I've also been procrastinating about cleaning up the tree damage from the big ice storm back in early January. Folks, procrastinating is bad--don't do it!
However, I found a solution to my procrastination. Friday was forecast to be an absolutely gorgeous day in Boston, so I decided late Thursday afternoon to take a vacation day and spend the weekend and winin' and a whackin'. I won't bore you with the details about the brush hauling and tree surgery--needless to say my biceps are measurably larger (at least in my imagination). However, I did get some wine work done as well.
Saturday found me filling the Hungarian oak barrel with the 2008 Chilean Syrah. Contrary to advertised statements, it turned out to actually hold just shy of 14 gallons, or almost 3 of the 4 5 gal carboys. Which meant, I had enough syrah left fill 6 bottles (I'll use those for topping off the barrel) and have a good taste. Folks, I'm pretty pleased with this wine. Big burst of black cherries and vanilla in the nose and on the tongue with maybe a little rhubarb in the finish. It's of medium body and light tannins, so it will definitely benefit from a little concentrating during the barrel aging. Keeping those fingers crossed...
The carboy of Syrah left over needed racking off the precipitated tartrate crystals and fine lees, so I did that on Sunday. I also decided to try an experiment and added 1.5 g of Laffort TanCor tannins to see if I could add a little body and bite. We'll see in a few months.
Also on Sunday, I pulled the 2008 Malbec out of the barrel and filled it with the 2008 Zinfandel. At that point, I had a lot of carboy scrubbing to do and it was late in the afternoon, so I quite. A little tired tonight. I'll write an update on the Malbec tomorrow.
Cheers,
MA Winemaker
However, I found a solution to my procrastination. Friday was forecast to be an absolutely gorgeous day in Boston, so I decided late Thursday afternoon to take a vacation day and spend the weekend and winin' and a whackin'. I won't bore you with the details about the brush hauling and tree surgery--needless to say my biceps are measurably larger (at least in my imagination). However, I did get some wine work done as well.
Saturday found me filling the Hungarian oak barrel with the 2008 Chilean Syrah. Contrary to advertised statements, it turned out to actually hold just shy of 14 gallons, or almost 3 of the 4 5 gal carboys. Which meant, I had enough syrah left fill 6 bottles (I'll use those for topping off the barrel) and have a good taste. Folks, I'm pretty pleased with this wine. Big burst of black cherries and vanilla in the nose and on the tongue with maybe a little rhubarb in the finish. It's of medium body and light tannins, so it will definitely benefit from a little concentrating during the barrel aging. Keeping those fingers crossed...
The carboy of Syrah left over needed racking off the precipitated tartrate crystals and fine lees, so I did that on Sunday. I also decided to try an experiment and added 1.5 g of Laffort TanCor tannins to see if I could add a little body and bite. We'll see in a few months.
Also on Sunday, I pulled the 2008 Malbec out of the barrel and filled it with the 2008 Zinfandel. At that point, I had a lot of carboy scrubbing to do and it was late in the afternoon, so I quite. A little tired tonight. I'll write an update on the Malbec tomorrow.
Cheers,
MA Winemaker
Wednesday, March 25, 2009
A new Hungarian Oak Barrel Purchased!
To my faithful readers, my apologies for my absence. The Massachuesetts Winemaker's life has been rather crazy the past 9 months while I've been having to deal with some unfortunate personal crap. My winemaking activities have largely been relegated to a mere maintenance level during that time, although there are some good stories to share now that I'm getting back into action.
One action I just took was to order a new 50L Hungarian Oak barrel from Vadai World Trade. This is a new barrel source for me. I've heard nothing but good things about Sandor Vadai's products and his customer service from my fellow winemakers on the Winepress.US discussion forum. So far, the customer service has been excellent. Within 24 hrs of placing my order on-line, I received a call from Sandor's daughter to confirm my order and to let me know that Sandor was on his way to his barrel warehouse to check availability. Within another couple of days, Sandor himself was on the phone to update the prices and shipping (lower than the original quote!) and to finalize the order. Next Friday, I should be the proud owner of a Hungarian Oak barrel.
Why Hungarian oak? Well, I have an American oak barrel that my 2008 Malbec is currently inhabitating and the 2008 Zinfandel is destined to enter in another month. I've got 20 gal of 2008 Syrah that I want to aim for more of an Old World style. A French oak barrel would have been my first choice, but have you seen the prices of French oak barrels? Merci! Hungarian oak barrels have a similar taste profile to French oak that lends a caramel and vanilla finish, but at the fraction of the price. It only took a little shopping to convince myself that Hungarian was the way to go.
Stay tuned for an update on the 2008 Malbec.
cheers,
a MA Winemaker
p.s. Sorry, folks. I'm going to hijack this post instead of writing a new one. The barrel has arrived! It spent about a week in my bathtub full of water while the wood expanded to ensure the staves were nice and tight. As you can read above, I filled it with the 2008 Syrah on April 19. Here's a couple of pictures to show off my proud new family addition! I've got a couple of very slight leaks, but I'm confident that they will patch themselves in short order after the staves get fully conditioned. The big spot around the bung is due to me filling a little too full and making the wine overflow when I inserted the bung. Don't worry, I quickly got out the sanitizer and gave it a good
rub down.
One action I just took was to order a new 50L Hungarian Oak barrel from Vadai World Trade. This is a new barrel source for me. I've heard nothing but good things about Sandor Vadai's products and his customer service from my fellow winemakers on the Winepress.US discussion forum. So far, the customer service has been excellent. Within 24 hrs of placing my order on-line, I received a call from Sandor's daughter to confirm my order and to let me know that Sandor was on his way to his barrel warehouse to check availability. Within another couple of days, Sandor himself was on the phone to update the prices and shipping (lower than the original quote!) and to finalize the order. Next Friday, I should be the proud owner of a Hungarian Oak barrel.
Why Hungarian oak? Well, I have an American oak barrel that my 2008 Malbec is currently inhabitating and the 2008 Zinfandel is destined to enter in another month. I've got 20 gal of 2008 Syrah that I want to aim for more of an Old World style. A French oak barrel would have been my first choice, but have you seen the prices of French oak barrels? Merci! Hungarian oak barrels have a similar taste profile to French oak that lends a caramel and vanilla finish, but at the fraction of the price. It only took a little shopping to convince myself that Hungarian was the way to go.
Stay tuned for an update on the 2008 Malbec.
cheers,
a MA Winemaker
p.s. Sorry, folks. I'm going to hijack this post instead of writing a new one. The barrel has arrived! It spent about a week in my bathtub full of water while the wood expanded to ensure the staves were nice and tight. As you can read above, I filled it with the 2008 Syrah on April 19. Here's a couple of pictures to show off my proud new family addition! I've got a couple of very slight leaks, but I'm confident that they will patch themselves in short order after the staves get fully conditioned. The big spot around the bung is due to me filling a little too full and making the wine overflow when I inserted the bung. Don't worry, I quickly got out the sanitizer and gave it a good
rub down.
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