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.

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?

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