Well, the only thing better than a fantastic harvest is getting the grapes! Every year, I bet on which will be the best grape from a group of fantastic options, and this year, so far my bet is on the tempranillo, after having tasted all varieties in the vineyard, and crushpad. When the grapae arrived, i too the opportunity again to taste the various pails of must that I thawed for my first winemaking run of the season, and yet again, my bet is on the tempranillo.
Of course, I am a big rosé fan, and I did manage to press 10 pails of grenache noir as soon as it was thawed, and have enough fantastic juice to make some great rosé. Check out the amazing color!
I am running with the natural yeasts, which are doing a fantatic job of fermenting. As of today, the gravity is 1.014, and the aromas are heavenly! At pressing, we had 26 brix, and a ph of 3.60, I dropped in acidualted water to bring my brix down to 24 ( a 14% rosé should be strong enough...) and adjusted the ph to 3.5.
Racking in a few days!
Of course, I am a big rosé fan, and I did manage to press 10 pails of grenache noir as soon as it was thawed, and have enough fantastic juice to make some great rosé. Check out the amazing color!
I am running with the natural yeasts, which are doing a fantatic job of fermenting. As of today, the gravity is 1.014, and the aromas are heavenly! At pressing, we had 26 brix, and a ph of 3.60, I dropped in acidualted water to bring my brix down to 24 ( a 14% rosé should be strong enough...) and adjusted the ph to 3.5.
Racking in a few days!
