WineXpert Winexpert Classic Viognier feedback...

[Bmd2k1]

looking ahead to 2022 and contemplating a white or two to make...

anyone make the Winexpert Classic Viognier kit? Would be interested to hear your feedback


thanks in advance!

 

[She’sgonnakillme]

looking ahead to 2022 and contemplating a white or two to make...

anyone make the Winexpert Classic Viognier kit? Would be interested to hear your feedback


thanks in advance!

Not specifically that one, but one of my wife’s fav’s is the RJS Cru Select Viognier Pinot Gris blend…. She says it drinks great after 3 months in the bottle without any mods

 

[Bmd2k1]

Not specifically that one, but one of my wife’s fav’s is the RJS Cru Select Viognier Pinot Gris blend…. She says it drinks great after 3 months in the bottle without any mods

Do ya bulk age it? Oak it?

 

[She’sgonnakillme]

Do ya bulk age it? Oak it?

I Follow the directions, but recently I have been using @joeswine recommendation and add 1 tbs grapefruit zest to primary.

 

[Bmd2k1]

My plans are to use med toast American oak chips during primary, swap ec1118 for D47 & bulk age for 3-6months on one light toast American oak spiral.

Cheers!

 

[Bmd2k1]

Underway ✌

 

[joeswine]

Oak is not really a good idea. Profile not conducive to Oak

 

[Bmd2k1]

Oak is not really a good idea. Profile not conducive to Oak

Gotcha! As a 1st time effort...did a fair amount of research & there's some oaking being done. I will omit for bulk aging. Thanks Joe!

Would you do ANY tweaks to just the plain juice?

Gotta love the process & experimentation

Cheers! ✌

 

[joeswine]

I always adjust, I look at the base wines characteristics and move on from there, understand?
Here’s what I have always said first I play my work and then I work my plan.

 

[Bmd2k1]

I always adjust, I look at the base wines characteristics and move on from there, understand?
Here’s what I have always said first I play my work and then I work my plan.

Do u have any reference site(s) you use for base characteristics & possible adjustments?

As a relative vino making newbie whenever it's a 1st time vino -- it's always a bit of a guess -- after researching/asking here & googling.

Would be GREAT....if there was a single spot that listed By Vino -- characteristics, possible adjustments yadda yadda. (...and given everyone is a bit different, it may be a substantial list for Each vino)

Cheers & Merry Christmas!

 

[joeswine]

Not really, no matter we’re you look it should be about the same.
Ex: pino Grigio
Crisp and bright with citrus notes , green apple , with florals in the background .
Take the word citrus, what does that mean to you , lemon, grapefruit, orange???
that’s what you work with got it ?
Pino noir , black berries, cherries , fruit forward with light tannins, get it?

 

[joeswine]

Wine making isn’t a difficult process, however it can be very intense if you allow it to be , and for a cellar dweller wine maker always remember less is more.

 

[Wayne Freeman]

I'm a fan of Viognier, the Cellar Classic is a good one, and I've made it at least two times, maybe three. I'm with joeswine regarding no-oak. Also, as an aside, I never bother to bottle wines in this range. The whites I bag, the reds I store and dispense from the 30 liter fustino (stainless steel wine container).

 

[joeswine]

Bag?

 

[Brian55]

Bag?

 

[joeswine]

Is thAt a finish product ? Interesting

 

[Wayne Freeman]

Bag?

My trunk isn't quite that big.

My bag:

https://www.winemakingtalk.com/threads/diy-wine-in-a-box.74300/post-805820

 

[RichardM]

I am about to package a 2nd batch of Winexpert California Viognier started on 03 Dec as an alternative to what became the 'house lockdown' wine through 2020/21, my wifes favorite Winexpert Classic California Chardonnay. She now has a preference for the Viognier.
I usually bottle or 5L demijohn 5L or so, and keg the remainder, - 19L Cornelius keg, and serve under around 10psi pressure in my keezer, so it becomes frizzante.
The first batch I made last September was drunk before it made 10 weeks old, so it seems to be drinkable very young, as does the Chardonnay. This year I am determined to hide some away to age for more than just a few weeks

 

[Sailor323]

I will be starting a viognier later this week. I plan to use QA23 yeast--fruity, floral, spicy.

 

[Swedeman]

A California Viognier? Maybe something I should make as well, as a summer refresher. As far as I recall, the only Viognier I tried from California is the Mcmanis Viognier, that was decent.

Also, as an aside, I never bother to bottle wines in this range.

Neither do I, the only kits I do in this range goes into BIB as table wine.

and keg the remainder, - 19L Cornelius keg, and serve under around 10psi pressure in my keezer, so it becomes frizzante.

Aha, wine on tap! What a surprise it didn't last long. Don't know what temperature you have in your keezer but I guess you will end up with roughly 2 vol% CO2. Do you prefer the carbonated or the still one?