Wines I'm Making: 2009 Harvest

Harvested the grapes today. The yield was very low. We got only 86 pounds of Cabernet and 64 pounds of Sangiovese. The Cabernet yielded nine gallons of must, which means we'll get about six gallons of wine at best, which would be 30 bottles. The Sangiovese yielded 6.6 gallons of must, which will mean about 4 gallons of wine, or about 20 bottles. That's about half what we usually make. The cold weather at flowering this year caused shatter, and we lost a fair amount to the raccoons again.

The Cabernet must tested at 24.8 Brix with a pH of 3.91--on the high side--and total acidity of .051, which is on the low side. I may have to do some adjustments later. The sugar spiked over the weekend. Sulfited the must to 72ppm, which is rather more than usual because of the high pH.

The Sangiovese must tested at 21.0 Brix (1.086 by the hydrometer) with a pH of 3.70. Total acidity was again somewhat low, at 0.50. Sulfited to about 50ppm. I've decided to make all the Sangiovese into rosé again this year, as it's so nice to have new wine at Thanksgiving. I will try to keep the temperature down more, to extend the fermentation a bit, as the winemaker at Wellington suggested that would improve the freshness. I'll be pressing the Sangiovese first thing in the morning tomorrow, after taking my son to school. The upper photo shows Sangiovese grapes, just picked. The lower shows the crushed Cabernet grapes, ready to be inoculated with yeast.