So I think that's about 5 weeks in the barrel. Did it give off much oak? I have no idea how much oak Pinotage can take.
2018 Grape Season Underway
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So I think that's about 5 weeks in the barrel. Did it give off much oak? I have no idea how much oak Pinotage can take.
Well 2018 is finally over for me. The last 2 are still going through MLF in glass. These are the PV and CF which will see the 30l barrels sometime in February or March after the premium OVZ and Syrah come out. Barreled PS yesterday after taking out the Chilean Carmenere. Super pleased with everything so far this year, my only regret is I wasn't able to get any Tannat or Norton.
Boatboy24
No longer a newbie, but still clueless.
I don't know, Fred. Still a few weeks left. Can't you get some frozen must or something? I feel like you hardly made anything at all this year. 
I don't know, Fred. Still a few weeks left. Can't you get some frozen must or something? I feel like you hardly made anything at all this year.
I know, LOL! The funny thing is, at the beginning of the season they were my 2 first choices but when Virginia sources dried up there was nowhere to go. I understand Norton but was a little suprised no one carried Tannat.
franc1969
Senior Member
Anyone have the final list of 2018 choices from Washington Winemakers? trying to plan ahead and decide on spring vs fall. probably an overload either way.
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Here you go!
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franc1969
Senior Member
Thanks!
Thinking of doing another bucket of Chard, but the 2016 was a little lacking in complexity. Will need to think about an fpac or something.
Boatboy24
No longer a newbie, but still clueless.
MLF? Battonage?
Boatboy24
No longer a newbie, but still clueless.
Was wondering if you did either of those things on your last one. Thinking that my be a reason you were thinking it lacks complexity.
I attempted an MLF (failed) and did some oak chips in the finish last time around. The wine was still good, but a bit monochromatic (if ya know what I mean).
But I was thinking about a cooked down peach and mango fpac in the primary.
I know it's a bit of extra work but you should consider using multiple yeasts if you want to add complexity.
Boatboy24
No longer a newbie, but still clueless.
While I've not done this myself, I've tasted some of Fred's wines where he split the batches and used different yeasts. In some cases, the differences in flavor profiles are remarkable.
You guys talking separate fermentations right? Not tossing multiple yeast strains into a single fermentation vessel?
Yep, ferment in smaller batches normally 3. I always ferment dry before pressing and combine at that point. On occasion I'll age them separately for a while.
pgentile
Still learning
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How is everyone's 2018 wines coming along? Itching here for grapes.
Update from my cellar:
OVZ is in the 14 gl vessel until sept. It spent some time in the barrel. So far it's better than 2017 but not quite as good as 2016.....yet
Brunello is in the barrel, just topped off on saturday. maybe another month or when grapes and buckets are in so it's not empty.
Petite Syrah aging in vessel until sept
Pintotage will be bottle in about 6 weeks. Very happy with this one
Elderberry on OVZ skins aging until sept. This came out better than expected
Syrah, cab sauv, grenache juice buckets from Australia. The syrah and cab are just ok, the grenache less then so. Ended up blending and came up with a better wine than each on it's own. 40% cab 40% syrah and 20% grenache.
Sauv blanc still clearing will bottle in 2 months.
Apple/pear came out very good and is slowly disappearing.
Hope all is good with your wines and lives.
Update from my cellar:
OVZ is in the 14 gl vessel until sept. It spent some time in the barrel. So far it's better than 2017 but not quite as good as 2016.....yet
Brunello is in the barrel, just topped off on saturday. maybe another month or when grapes and buckets are in so it's not empty.
Petite Syrah aging in vessel until sept
Pintotage will be bottle in about 6 weeks. Very happy with this one
Elderberry on OVZ skins aging until sept. This came out better than expected
Syrah, cab sauv, grenache juice buckets from Australia. The syrah and cab are just ok, the grenache less then so. Ended up blending and came up with a better wine than each on it's own. 40% cab 40% syrah and 20% grenache.
Sauv blanc still clearing will bottle in 2 months.
Apple/pear came out very good and is slowly disappearing.
Hope all is good with your wines and lives.
Hey Paul, have you bottled your 2017 SA Cab yet. I don't see you mentioned that one. My Sauv Blanc is clear as a bell I'm just waiting for some bottles to come in. I did enter this as well as the Norton Blend in the Winemaker Magazine competition. Can't wait to try the Pinotage. Mine all see to be coming along although they are all going through changes constantly but no real complaints. Don't know what yet but I also plan on bottling some around the September timeframe to make room for fall.
Boatboy24
No longer a newbie, but still clueless.
Chilean Carmenere/Petite Verdot is in one barrel. CA Zin in another. Waiting for their turns are the Cab Sauv and Syrah (also CA) and H3 Merlot from WA.
