Wines I'm Making: 2010 Sangiovese Rosé Bottling (Second Batch)

Yesterday I bottled the second batch of 2010 rosé I made from our Sangiovese grapes. This second batch was something of an experiment, but, apparently, an at least moderately successful one. The summer of 2010 was very cool, but punctuated by a couple of intense heat spells that ruined a lot of grapes (many growers pulled leaves to increase sun exposure, hoping to encourage what had been very slow ripening caused by the otherwise cool weather, only to see their crop then hit by sudden heat that destroyed the exposed berries). The fruit that survived the short hot spells often ripened poorly. Our Sangiovese, a case in point, came in with very low sugar and less-than-optimally developed flavors.

I made rosé from the grapes using my usual method (about 19 hours on the skins), and that produced a pleasant, but very light wine that lacks the interest of the excellent, flavorful rosé I made with our 2009 grapes. As usual, I hated to throw away the pressed skins from the initial batch, which seemed to have a great deal of pulp and juice still attached. I therefore tried a second-run fermentation. That is, I added water and sugar back into the pressings to ferment a second wine--not expecting much success from it (I've made some dismal red wine this way). I left the mixture to soak for more than two days, partly because I wasn't especially interested in it, but that proved to be a good thing. This second-run wine that I've just bottled (and sampled for the first time) is quite acceptable--better than I'd hoped for. Having said that, it's not great. I think the lesson here is not that making second-run wine (which seems like cheating) is a good thing, but rather that in very lean years, like 2010, it pays to give rosé a much longer maceration than would normally be appropriate. Having said that, I'm not going to sneeze at the additional 25 bottles of wine my experiment yielded.

Wines I'm Making: Pressed the Second-run Cabernet Today

Checked the fermentation of my experimental second-run Cabernet today and the hydrometer read zero. With a big storm coming in tonight (so they say), I decided to press the wine and get all the season's wine-making equipment cleaned up and packed away. We ended up with a little more than three gallons of the wine. It's light, but respectably colored. It doesn't taste too bad, either. I added in a little of the zinfandel now undergoing malolactic fermentation in the hope of getting it going in this wine as well. We'll see.

Wines I'm Making: Malolactic Fermentation (2009)

The winery activity around the house has peaked and slowed for the season. Next I need to think about harvesting honey, but I doubt I'll have time ahead of the rains predicted for early next week. At present, the Cabernet Sauvignon and the Zinfandel are quietly undergoing malolactic fermentation in the living room and the Sangiovese rosé is still fermenting in the garage on day nine. This fermentation is already more than twice as long as what has been normal using the Epernay II yeast. Typically, the rosé has fermented in about four days--rather violently. I'm hoping the slow, extended fermentation this year will make the wine even better.

Once again being left with still useful-looking pressings from the Cabernet this year, I decided to make a second-run wine. It may be horrible, but at least I'll know it's not worth doing twice. Into the skins and seeds left over after pressing, I added 6 gallons of water, 10 pounds of sugar, and just over 2 ounces of an acid blend (combining tartaric, malic, and citric acids). Fermentation began again spontaneously. So far, it has behaved just like a normal fermentation. It's remarkable how much color is left in the skins. The wine is already a respectable red. I hope there is enough flavor left in them to make the wine at least palatable.