Monday, October 18, 2010

Harvest Update in the Rattlesnake Hills

We picked Malbec last Thursday. 23.4 brix and a pH of 3.4. By the end of fermentation the alcohol should be around 13.6 and the pH near 3.6. These numbers are perfect for a winery that makes table wines (under 14% alc.) as opposed to dessert wines (14% and above.) We didn't have to bring out the Jesus Machine and perform a miracle. The fruit was perfectly ripe (no vegetative flavors) and after a cold soak, the fermentation has started on schedule.

We will finish Chardonnay today and probably move on to our lower block of Cabernet Sauvignon tomorrow. We had a light frost Sunday night that toasted some leaves in the lower areas, but most of the vineyard is nice and green. The forecast is for warmer nights and cooler days. That's fine.

No comments:

Post a Comment