2023 Petite Sirah
Nortre Vue Vineyards


10/12/2023

Picked early morning and picked up at 7:30 am

2004 lbs

Brix after crush is 23.2 3.74 pH 6.9 grams/liter T.A.
30 ppm SO2 added, 40 grams "Enartis Color Plus"
200 grams "Enartis Tan v"
180 grams "Enartis Pro Tinto"
180 grams "Enartis Fermentaid O"
pitched with Williams Selyem Yeast 3:00 pm

10/14/2023


120 grams of Acti-ML malo-lactic food
Pitched 3 2.5 gram packets of VP41 Malo-lactic culture
it is fermenting well

10/15/2023


It's fermenting well
added 120 grams "Enartis" Fermentaid O , punch down twice a day

10/20/2023

Pressing today, 146 gallons
pH 3.8 T.A. 5.92 grams/liter added 50 ppm SO2
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A bit of a spill

10/25/2023

adding .5 grams/liter Tartaric acid.

10/26/2023

Racking today
T.A. 6.2 grams/liter pH 3.89
40 ppm SO2 added
136 gallons or 514 liters

11/13/2023

Racking today Test first pH 3.78 T.A. 5.1 grams/liter
adding 1.5 grams/liter Medium toasted french oak chips or 770 grams (27.5 oz.)
added 540 grams or (1.2 gram/liter) Tartaric Acid to bring up T.A. 1.2 grams/liter to make it 6.3 grams/liter.
not sure why but trying to trust my testing.

11/29/2023

Topping barrels and add SO2 50 ppm
pH 3.68 T.A. 6.2 grams/liter

5/29/2024
Lab test

pH 3.54 T.A. 5.9 grams/liter
13.8 % alcohol by volume

6/2/2024

Racking today 30 ppm SO2 added, 1 gram/liter Medium toasted french oak chips (18 oz) added
133 gallons

next step 2024