Yesterday I racked this year's Sangiovese rosé off its lees and a deposit of tartaric acid crystals (shown in the photo). This wine always forms a crust of crystals over the lees, making it very easy to siphon clear. I also did a final racking and sulfiting of the rest of the 2009 Zinfandel we made from the neighbor's grapes. For reasons that aren't clear to me, the wine from this second (five-gallon) container seems to have better flavor and more body than the 2009 Zin I've already bottled (from a three-gallon container).
Today I'll bottle the Zinfandel. I'll let the rosé sit another week or so and then bottle it before Christmas. Tasting the wine yesterday, it seems pleasant, but it's much less flavorful than the excellent rosé we made last year. I expected that. The weather was so cool for so long in the summer of 2010 that the Sangiovese just didn't ripen fully.
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