Stone Barn Farm Vineyard
Produced in Petaluma
Picked 10/6/19
629 lbs
23.4 Brix after crush
T.A. 6.5 gram/liter
pH 3.55
after crush add 30 ppm SO2, 1.6 oz. D.A.P. .9 oz. Mauriferm
PDM Yeast
10/10/19 Scot labs VP41 Malolactic Culture
10/13 Pressed
10/22 VDW lab tests T.A. 7.1 gram/liter pH 3.79 Malic 2300 Free SO2 25 ppm 12.76% alc. by vol.
10/24 Racked and added 25 ppm SO2
4.5 liters other wine added
45 gallons
12/20 Racking
add 2 ml Copper Sulfite and splashed wine to get bad
odor out of 30 gallon barrel (15 gallon keg was OK)
40 ppm SO2 to all 45 gallons
9/23/20
Add 3 oz Medium toast french oak chips 25 ppm SO2
9/27/2
Racking , add 30 ppm SO2 add 4.5 ox french oak chips and cubes
11/18/21
Bottling 30 gallon barrel
9/3/23
Bottling last 15 gallon beer keg of this wine. add 30 ppm SO2 prior to bottling.
This wine was high pH and high acidity yet has a nice smooth mouth feel.