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I went back out to the vineyard today in search of any left over fruit that looked good. It was kind of an easter egg hunt as there wasn't much left worth picking. With Michael and Coleman's help I was able to get a tub of Barbera and 3/4 tub of Sangiovese, after crushing they fit nicely in a 6.5gallon bucket and 5 gallon bucket respectively. Per request I'm going to make these totally raw, nothing but grapes and wild yeast in these buckets. We'll see how they go. It will be interesting to see the difference between the various styles of Barbera this year. Will also be interesting to see what the Sangiovese is like with wild yeast.After crushing and getting everything into the buckets I then did the punch downs today. Everything looks good except that 5 gallon bucket of syrah/chennin blanc which still tastes pretty awful. As many parents lament "maybe it's just a phase."
We also pulled the bird netting up and if there's anything I've learned from this whole experience is that I absolutely hate bird nets. I'll stick to reflective streamers and balloons.
I hear you on the bird net. It's really a pain in the butt.
ReplyDeleteAs for the blend between Syrah and Chenin Blanc, I guess I don't quite understand it. But I'm sure you have your reasons for mixing both. Would love to hear them.
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Since the Syrah came in with such little sugar I was thinking that the sweet Chenin Blanc could help a little bit. I think it did make a small difference. It's such a small percentage overall that I am just looking for a small interesting flavor addition from the white grapes. People do Syrah and Viognier all the time so it's not unusual to do a small percentage co-ferment. We'll just have to see if it works out.
ReplyDeleteMakes sense.
ReplyDeletei have two of your balloons up near my netted vines. the birds want the mourvedre so much that they try anything and sometimes get in. and then rarely get out. i like the balloons and i hate my netting. but i hate chicken wire too and it's not going away anytime soon.
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