Because Thanksgiving is this week and the Cali Parbuoni's are coming in, we decided to move Wine Day to Saturday. That way Jimmy, Kristine and the kids will be leaving and I won't have any conflicts.
It was just Michele and I and she got to the workshop at 1 pm - I thought we had decided on 2 pm, but she had already started a new batch when I arrived.
Bottling:
WinExpert Selection Australian Traminer-Reisling (Betsy) - I hadn't rinsed the bottles, so we laid this off. The wine is clear and has that dark yellow straw color that is so inviting. I'll do the bottles starting tomorrow and get it bottled during the week.
Racking & Clearing:
WinExpert Vintners Reserve Cabernet Sauvignon (Betsy) - Racked to a new carboy (SG - 0.992) and I'll get Tom to move them to the counter.
Winexpert Selection Australian Chardonnay (Betsy) - Racked to a new carboy (SG - 0.990) and I'll get Tom to move them to the counter.
Stabilizing:
WinExpert Vintners Reserve Merlot (Michele) - Michele had added sugar to this last week to give it a little more body, and we stabilized that today. We have started pulling off a galleon and then shaking it in the carboy and the bottle to break the initial surface tension that I think is the reason for the volcanic eruptions we have been having - seems to work so far. Michele didn't take the SG after she added the sugar so ABV will be an estimate - like it isn't already....
Winexpert Vintner's Reserve Vieux Chateau Du Roi (Betsy) - Stabilized this using the "new" procedure. SG = ??
Secondary Fermentation: No wines in secondary!
Primary Fermentation:
RJS Grand Cru Malbec (Betsy & Mollie) -Stays in Primary Fermentation and then goes directly into stabilizing, so there was nothing to do with this - didn't even crack the bucket to get a SG reading - just a chance for contamination.
RJS Grand Cru Special Cabernet Franc Dessert Wine - (Michele) Your palate will be overcome with flavours of sweet and tart red berries and apricots. A lingering honey finish will have you craving more. - Sounds good. We started it. The directions say to keep in on the cool side. and then it goes to stabilization right after the primary fermentation for 14 days. It has a huge F pack.
Master Vintner Limited Edition 2016: Jolie Sauvignon Blanc (Michele) - Sauvignon Blanc is famous for intense aromas of herbs and citrus, with lime zest, stone fruit, gooseberries and new-mown hay on the nose, along with flowers, passionfruit, grapefruit and minerals on the palate. In this wine the finish is almost electric: crisp and tingling, with amazing aromatic complexity. It’s that complexity that makes it a brilliant foil for dishes herbed with rosemary, thyme or basil. The crispness allows it to pair with tart cheeses like chèvre and rich seafood like crab or scallops.
Started in primary with a SG of 1.096
I think we may be able to start a few more and have them stabilized before Tom and I head to Colorado.