Cru /sharaz /viognier
I would like to take besides that for all you beginning winemakers to make some sense as to what and how CRU was striving for with the ingredients in this kit and to what end. I'll break it down the way I see it As Follows;
first , let's talk about the blind, the primary package consists of a blend of Shiraz and the VIOGNIER.
Partners: your remember way back when I wrote about partners and how wines work together with each other or not, this is a balanced blend I think it's a 65/35 Shiraz / VIOGNIER, there's enough Shiraz to let you know that I'm the leader taste my fruit and of the VIOGNIER is the silent partner adding accent to the finish with a semi-dry bright bite. These two in concert with each other are excellent cru, knew what they set out to accomplish and they did just that.
Second: a concert of Oak, the next step was adding acidity and structure to forms of Oak immediate toast in the heavy toast, but is it enough ? I think so – or not? Will it overpower the partners? We'll find out! I will add tannins when the primary is finished just to create mouth feel and not to overpower.
Third : a grape pack, interesting intervention they completely dehydrated a grape pack. I rehydrate this pack in warm water and let it set I also tasted it resiny by any standard. Yet still hard to the touch I believe this is what and how they started to form the structure and body.
Fourth: yeast, they tried to do nothing fancy here , this one is a workhorse a yeast with good ester qualities a strong performer know matter what the climate is or the capabilities of the winemaker and that is why most wine maker manufacture of kits use EC 1118, it's a high yield yeast that can tolerate high alcohol content and has good ester qualities as well as other natural characteristics that's why most manufacturers use it, don't play EC 1118 down it has its functions.
Fifth: why did they float the alcohol volume? Look at the instructions as I posted see how they go (from and to) lots of room to bring the alcohol level up to balance out Oak and the partners, don't be afraid to increase the ABV if you have good control of your process. Always know your limitations and if you don't ask.
The sauce: I have always stated to think of for one juice or kit as a basic sauce and you're the Chef, we have rules to follow but we can still bend them at will and be creative and have a blast, just my thoughts. This one with all its complexities is no different than when I started out seven years ago writing about (when good wines bad) it shows how far these manufacturers of kits have come to be creative and to think outside the box and to give you a very pleasurable experience in making wine..
go back and review the pics
FOR ALL OF YOU OUT THERE WHO FOLLOW THIS OR ANY OF MY OTHER THREADS,I HAVE LEARNED WHAT CAN BE DONE AND WHAT SHOULDN'T,T BE TRIED
FROM READING AND COMMON SENSE,THE REASONING FOR ME NOT TO GET TO FANCY WITH THE YEAST IS AS FOLLOWS
I'M TRYING TO MAKE OR CHANGE A FLAVOR PROFILE OF A SPECIFIC WINE TYPE OR STYLE IF MY YEAST IS ABLE TO CHANGE IT'S PROFILE THEN I'M NO LONGER IN CONTROL.ON THE OTHER HAND IF I WAS MAKING A STRAIGHT UP WINE KIT OR JUICE DOESN'T MATTER ,THEN I COULD CHOSE A YEAST TO ENHANCE THE FINAL OUTCOME .LORI,YOU AND I ARE NOT BORING!
go back and review the pics.
.......WHAT I'VE DONE HERE IS NO DIFFERENT THEN A HIGH END KIT MAKER,PICKED MY BASE, CREATED MY FPAC,USED THE YEAST I WANTED FOR THE CHARASTICS I WANTED THE WINE TO HAVE,USED BOTH OAK CHIPS (SUPPLIED) I WILL ADD SOME WINE TANNINS IN THE SECONDARY AND FILTERED WATER........AT A COST OF 59.99 FOR THE KIT...SO LETS SEE HOW WE FINISH..STAY TOONED...........................
.ALWAYS REMEMBERING BALANCE IS THE KEY I WANT THIS WINE TO FINISH OUT FRUITFUL WITH DECENT BODY A EARLY DRINKING RED WITH A TOUCH OF WOOD.
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