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Hard to miss with 1118.

As I was walking through the vines this morning I thought of another significant contributing factor to my early drinking / short aging style of wine. That is tannin. When I’m making the best barrel possible, I’ll use primarily free run wine and the pressed portion of the wine, if I did use...

It is a valid point to ask why this wine didn't age. I make on average 150 gallons a year, so there are a lot of bottles coming in and a lot going out and not a lot of room to cellar. I make wines that I am partial to (depth of fruit flavor, no RS, complex, low oak, low tannin, approachable...

“cutting back” to only do grapes from the home vineyard, 120 gallons expected and a small Viognier project..

I’ve never seen a filter .35 absolute that cheap!

Looks like mildew damage to me. I was going to say the same, but my experience has mostly been with powdery mildew. What is your spray program?

…and be prepared to do that 4 more times :)

Make a port and change the cork every 5 years.

In the vineyard community that I managed, we had roses at the end of every row of grapes. Roses are the canary in the tunnel.

I see go-ferm, ferm K/O, MLF nutrient like buying insurance. Especially when spending $1,000 on a half-ton of grapes, it is cheap insurance to assure you have adequate nutrients, although I'm sure it would ferment just fine in most cases.

When you say “harsh”, what are you tasting? More acidic, different flavors?

I have 3 varietals in the vineyard; Zin, Syrah, Cab Sauv. Last year I netted 50 gallon Syrah, 60 gallon Zin and 30 gallon Cab Sauv. The Syrah is the best grape in the vineyard, just not a fan of Zin, but Zin grapes are what they should be and the Cab Sauv should not have been planted; just too...

The vineyard has been through 3 owners, only the first knew what they were doing. I make a trade off each season on rehab, aesthetics and fruit production to slowly bring the vineyard around.

Starting to think about my suckering strategy.

Yes, CO2. There are degassing techniques you can do, or simply give it time. Once you bottle it, the CO2 is there to stay, so make sure you are happy with the taste profile before you put the cork in. I have Chardonnay that is 6 months old and still needs some more time. The retention of...

I have a vineyard that produces 30 gallons worth of Cab Sauv. I have 30 gallons of Cab from 2023 in two 15 gallon spiedels. My plans is to co-ferment (alcohol & mlf) the 2024 crop then combine the 2023 and 2024 into a 60 gallon barrel. I will then let in age until 2025, where I will bottle 30...

Aggressively splash rack, it should blow off. Don’t wait, the earlier and the more aggressive you are in treating it, the better.

95% my own

I’ve found that there are two types of winemakers. Ones that have a regiment that they stick to regardless of the situation and ones that whose baseline is do nothing and only do things based on the situation. I’ll explain. Winemaker #1 - Wants the wine to be dictated by the grapes. The...

It was probably co2 coming out of solution that you observed. Wine is pretty hardy early on.