Vintage 2014–trying to finish up!
Our latest set up for cold stabilization. The chardonnay is in the 30 gallon container just CHILLIN’ in a nice bath of cold water. Coolant is circulating in and out those pink hoses. Inside the barrel, unseen is copper tubing.
Every year I think I will get the previous year’s vintage wrapped up and in the bottle before the next harvest begins, but like every year it “ain’t gonna happen”.
So here is my to-do list:
Chardonnay/Night Flight (50 cases) —Cold stabilization and citric acid trial.
Need to test to see when cold stabilized
Need taste test for adding citric (.5g/L to 1 g/L)
Sangiovese/Rootin’ Tootin’ (100 cases)
Need to taste test for adding citric (.5g to 1 g/L)
Need to measure and add sorbate
Need to taste test for sweetness
Projected bottling date: Wednesday, August 5
!!!!!!!!!!need to order bottles
Cab-Merlot blend/Diamond Back (125 cases)
Need to add oak in nylon bag (75% medium toast French up to 40 lbs & 25% medium toast American)
—-I need help so oak bag does not sink and with re-gassing
Malbec-Temp blend/Big Bully (120 cases)
Remove 90 gallons Malbec from Slim
***need clean 60 gallon closed top + clean 30 gallon closed top
Add 55 gal container + all glass carboys of Tempranillo
Need to add oak in nylon bag (75% medium toast American up to 20 lbs & 25% medium toast French)
—I need help so oak bag does not sink and with re-gassing
3 Texan Malbec (90 cases)
(in 3 lg white barrels and 1 small 30 gal)
Need to oak (100% American oak)
***need to order more barrel oakers? Should we do just one or more?
3 Texan Tempranillo (25 cases)
Need to oak (100% French medium toast oak)
Use already owned barrel oaker?
3 Texan Cab Sauv (55 cases)
****need to order Heavy toast French
Use barrel oakers?
2023
