Picked grapes on October 21st
Pickers
Luke Cody
Danny Streeter
Mike Murphy
Don Dufresne
Colin Perry
1430 lbs and 23 Brix at harvest
T.A. .73
800 ml of 7.5% Sulfite solution added to must to give it about 65 ppm Sulfite
Pitched with Rockpile yeast Oct. 21 in the afternoon
October 27
pressed out about 6 gals. of juice to make
Pressed must and put in barrels in Cellar
Racked wine and added 3/4 lb. of Dark toasted french oak chips
About 80 gallons of wine
Racked all wine and added 80 ml of 7.5% sulfite solution
added 2 lbs of Dark toasted French oak chips to wine returned to barrels and bottled 50 bottles
Before racking taste test revealed a slight sulfur smell which was gone after racking and returning to barrels.
Racked wine and bottled one 15.5 gal keg which yielded about 70 bottles
Bottled one of the 2 30 gallon oak barrels
equivalent of 18 bottles had we not broken about 4 of them
1 barrel still to bottle
Quickly though it did win a Silver in the Sonoma County Harvest Fair