Sunday, September 28, 2014
Wines I'm Making: Harvest 2014 (September 24, 2014)
The Sangiovese must tested at 22.8 degrees Brix and a pH of 3.47, the Cabernet at 24.5 degrees Brix and a pH of 3.37, both close to ideal, although these are averages of all the grapes in the vineyard. I would like to have let the fruit hang a little longer, but I'm hoping the wine will be at least as good as it usually is--which is not bad at all.
I pressed the Sangiovese grapes on the following morning. I always make a rosé from the Sangiovese. The juice was about 18 hours on the skins, which has been normal. That amount of skin contact typically produces a wine of a pale salmon hue. The Cabernet is still cold soaking (or cool soaking anyway). I usually let the crushed grapes sit for about three days before inoculating with yeast. The Sangiovese fermentation is already underway. As usual, I have used the Epernay yeast for the rosé, the French Red yeast for the Cab. Soon the house will smell like a winery.