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?