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Thanks! I will try the different bench trials suggested....I think I have some Tannin Riche and some Tannin Estate samples on hand.

Not since fermentation. I ferment with an addition of FT Rouge, opti-red and Lallezyme EX.

I have a very light 2020 Marquette that I need to get bottled that was 20 Brix at harvest. I should have made a Rose, but lacking experience, did not. It's very light bodied, obviously, nice light ruby color, and delicate/pleasant, but thin. It made it through fermentation and MLF ending at...

I am getting 2 or 3 new fruiting canes a week broken off at the base. (Marquette, Ohio). The shoots are long, 20" + at this point and hanging downward from spurs. Not quite lignified completely, clearly. I'm thinking wind damage as we seem to have at least one storm a week lately, but is...

Interesting! Is that talk recorded anywhere? I’d love to see what else they had to say!

Nice! Where was your Marquette grown? I am considering adding either Noiret, Petit Pearl or Baco Noir to the vineyard for blending in, and looking for comments regarding any of those blends. I think part of my slow maturation is due to the yeast, which states right in the description ‘slow...

Pretty new at this, so I hesitate to reply, but I've learned a lot from rookie mistakes, and the great folks here, and also from a professional winemaker that specializes in Marquette, so here goes, what I've learned so far. (I grow Marquette in Ohio and am on my 3rd estate vintage). I looked...

Yep, the OSU gal said same. I doubled the # of vines 2 years ago, and next year I should see 1/2 a harvest from those, so I decided to chance giving up grapes next year instead of this year, so we will see indeed! Next year may just be growing in new structure for those vines....

Thanks for checking in! OSU extension gal suggested I could try dropping half the clusters on the over-pruned row to help the remainders to finish. That row was already at 20 Brix and about 2 1/2 weeks from harvest so I decided to chance it rather than losing grapes. In the end that row...

I agree with the 'let it age another year' thought. I really have decided after 4 vintages of estate grown Marquette (Ohio) that the wine is not really approachable for me until at least 1 1/2 years old. 1.5 was a nice surprise and we started drinking it, 2 years was even better, and right...

Good though, I'll check in with the OSU extension grapevine gal. She's fabulous.

Not all the canes, just maybe half, the vines do NOT look naked, just thinner in foliage than the other row. I will try that!

Thank you for the help! I will keep an eye on them.

Sad face emoji. Not good. How bad?

My Marquette (Ohio) is at 19 brix and looking really good, uniformly purple, no disease or pest problems. I went to shoot comb and leaf pull a final time before bird netting today. My helper got a little ahead of me, and misunderstood our mission a bit. The end result was one of my two rows...

What would be the fix to avoid moving forward?

Thanks for your reply. Lacking SO2 testing equipment at the time, I sent a sample in to Lodi labs before bottling. Then I followed an additions chart to add what it said was needed for a wine of my pH. That being said, I had no way of retesting to confirm. “Numbers were in range” was...

Thank you, I never thought of the half bottle idea. I have definitely committed to only opening what I know will get enjoyed immediately!

I have a 2018 Marquette that I grew and made that I am very happy with. It really is a better wine than I ever thought I could make.....but what I have noticed: Upon first opening, it's fantastic and I am so proud of it. :) But as quickly as several hours after opening, and for sure by the...

Update: I checked and the TA has shifted from 6.8 to 6.0. So YAY! The final pH shift was from 3.59 to 3.56...not much. I will rack cold this morning. Thanks for your help!