Mid-Harvest Report

Wow...this year started with anticipation of an early harvest due to a hot August month on the West Coast.  However, September arrived with an abrupt cool down and grape ripening of many varietals & regions slowed to a crawl.  I was literally gnashing my teeth as I was waiting for grapes to arrive.  Well, be careful of what you ask for! 

The surprise of the season was that the first juice to arrive was actually pinot noir from Westport Rivers Vineyard here in Westport, MA.  Yes, certain varietals grow well in MA along the southern shores of Cape Cod.  This pinot noir is destined for a light rose style that will be released in May of 2014 just in time to enjoy for summer.

A full 10 days later, I finally had the first of my West Coast grapes arrive...and then the deluge descended!  Within 4 days, over 2 tons of grapes had been crushed and were fermenting away.  Petite sirah and cabernet sauvignon from the Suisin Valley just to the southeast of Napa Valley in CA.  Merlot & viognier from Knights Hill Vineyard in the Rattlesnake Hills AVA of the Yakima Valley in southeast WA.  The red grapes were destemmed & fermented in open vats while the viognier ended up being barrel fermented in a new French oak barrel.  I'm only planning on completing the alcohol fermentation & MLF in the barrel & then move to a SS tank to provide just a touch of oak for creaminess & palate roundness.

So far, I'm very impressed with the fruit this year.  The winery is full of big fruity aromas--blackberry from the petite sirah, raspberry from the cab sauv, & blueberry/mulberry from the merlot.  The viognier smells like honeyed peaches & floral blossems as it bubbles away.  As you can imagine, the winery is a little busy at the moment! 

But we're not done yet!  Chardonnay juice from Westport Rivers has just arrived and will also undergo barrel fermentation.  Tomorrow, the Durell Syrah from Sonoma County arrives as frozen must (to capture the flavors & aromas straight off the vine).  This weekend I go down to RI to pick merlot & cabernet franc for the limited production of "Merrimac Left Bank".  I'm told the WA cabernet franc & Paso Robles petite verdot will arrive towards the end of next week.  And last but not least, the Shenandoah Valley Zinfandel will be custom crushed & frozen for me so I can wait to deal with that in a month or so.

Lots of fermentations going on.  The petite sirah and possibly merlot will be pressed on Saturday so a little space will be freed up for the incoming grapes.  The cab sauv is undergo a very slow but steady fermentation--the color extraction due to the low temp extended fermentation is simply out of this world!

And on top of that, there's the Carm-ah that's almost ready to bottle.  A winemaker's job is never done...and man do I love this job!

Cheers!
Noel

2011 Crush Winding Down, Sort of

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.

Salute,
Noel

2011 Fermentation---at last!

It's been a long, long, & difficult harvest season in California this year.  Spring rains that knocked the pollen off the flowers and resulted in drastically reduced yields followed by cool summer temperatures that extended into fall.  Many vineyards failed to reached maturity and the fruit was left to rot on the vine.

I've been patiently waiting for my grape order to arrive.  Almost a month later than usual, the Koch Vineyard cabernet sauvignon reached maturity and was harvested.  Of course--it arrived on the East Coast just in time for our Snowtober.  Thankfully, the emergency back-up generators at M&M kept it cool.  I was simply unable to receive the fruit after it arrived, so I had M&M crush/destem and freeze the must until I could get down to CT to pick it up.  The Koch cab sauv was actually the ONLY thing in my order that arrived on the East Coast.  Everything else either failed to mature or West Coast wineries snatched it all up.  But, my broker Nick was able to find some replacements for the rest of what I had ordered.  What a guy!

The line-up for 2011:

32 gallons of Koch Vineyard Cabernet Sauvignon (Suisan Valley)
23 gallons of Lambert Ridge Syrah (Suisan Valley)
12 gallons of Paso Robles Grenache Noir
14 gallons of Lambert Ridge Carignane (Suisan Valley-a special fermentation treat for Shawna)

Now, this will be the absolute latest that I've ever fermented wine and is pushing the envelope of my creativity to get the frozen must thawed and warm enough for the yeast to be fruitful and multiply.  Here's some pictures of what I've resorted to.  The fermentors are clustered around a space heater and then covered with blankets to contain the heat as much as possible.  So far, it's working.  Must temperature after innoculation is ~70 °F and cap formation was evident within 18 hrs.  I'd like to spike the temperature to at least 85 °F so will continue the heat tent treatment, especially as the temperature dips below 32 °F at night.

Salute!
Noel