2020 Fall Grape Season Coming Up

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jgmann67

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It’s only Feb 29th, I know... And, Spring grapes are a big deal too, I get it. But, I’m getting antsy for Fall 2020 grapes from the West Coast.

Not sure what I’ll put into the mix this year. So far, I’ve made:

A Petite Sirah and a PS- Zin blend
A three grape meritage.
An OVZ
A Cab-Syrah field blend.

Feeling the need for a something extra for my fifth year of wine from grapes. Lucky I have 5-6 months to think about it.
 

mainshipfred

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I could possibly have a source for a ton of Tannat if I act fast enough but it's to much for me alone. Tannat is a big, bold high tannic wine that does well in Virginia even though there is not a lot extra planted. Most vineyards keep it for themselves. The cost by the ton was under a dollar per pound.
 

jgmann67

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I could possibly have a source for a ton of Tannat if I act fast enough but it's to much for me alone. Tannat is a big, bold high tannic wine that does well in Virginia even though there is not a lot extra planted. Most vineyards keep it for themselves. The cost by the ton was under a dollar per pound.
I read up on the flavor profile - sounds like its right in my wheelhouse of wines - plum, licorice, dark chocolate, smoke... all good.

High acid, high tannin - kinda like a petite sirah.

I will need to sample a Virginia tannat wine to know for sure. Recommend any in particular?
 

mainshipfred

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My first Virginia Tannat was 2019. At crush it had a pH of 3.39 and 24 brix. I made no adjustments at crush and post MLF is 3.45. As far as buying a VA Tannat you will probably have to order it from a winery. I can recommend Effingham Manor 2017, Chrysalis 2016 but although a bit pricey the 2008 is fabulous and although I never had the Horton 2016 all their other wines are very good and they are the most reasonably priced. If you just wanted to get a general sense of the wine I would imagine a Cali or French would be easier to find.
 

jgmann67

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My first Virginia Tannat was 2019. At crush it had a pH of 3.39 and 24 brix. I made no adjustments at crush and post MLF is 3.45. As far as buying a VA Tannat you will probably have to order it from a winery. I can recommend Effingham Manor 2017, Chrysalis 2016 but although a bit pricey the 2008 is fabulous and although I never had the Horton 2016 all their other wines are very good and they are the most reasonably priced. If you just wanted to get a general sense of the wine I would imagine a Cali or French would be easier to find.
Okay. I looked online with the People’s Republic Wine and Spirits Store in PA... nothing in stock anywhere near me.
 

jgmann67

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A related question... What makes the most reliably good field blended wine?

I ask because I did the 50-50 Cab-Syrah field blend last year and it was flawlessly easy and shows promise to be a fantastic wine. I'm reading up on how some winemakers in Virginia do a field blend of Tannat, Malbec and Cab Franc. That's very interesting to me.
 

mainshipfred

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Can't help you with that. I don't think the commercial guys I know do much field blending. Does it list the wineries?
 

cmason1957

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Field blending takes some guesswork. I have done it the past two Chilean season, and last year California season. I try to stick with things that, looking at the taste profiles seem like they might go well together. Cab Sauv, Merlot, Zinfandel, Sryah, Malbec are some I think you can blend together and get a good tasting outcome. I often will do equal parts of all. I am thinking this year Chilean to do 2 Merlot, 1 Cab Sauv, 1 Sangiovase, sort of a Super Tuscan. I may swap the Merlot and Cab Sauv.
 
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jgmann67

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Can't help you with that. I don't think the commercial guys I know do much field blending. Does it list the wineries?
No. I didn't notice any names of wineries. Now looking to see if I can find that article I was reading...
 

jgmann67

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Field blending takes some guesswork. I have done it the past two Chilean season, and last year California season. I try to stick with things that, looking at the taste profiles seem like they might go well together. Cab Sauv, Merlot, Zinfandel, Sryah, Malbec are some I think you can blend together and get a good tasting outcome. I often will do equal parts of all. I am thinking this year Chilean to do 2 Merlot, 1 Cab Sauv, 1 Sangiovase, sort of a Super Tuscan. I may swap the Merlot and Cab Sauv.
I was actually thinking of a California Tuscan style wine, too. Maybe in a 2 Sangio, 1 merlot, 2 Cab, combo.
 

Boatboy24

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The nice thing about California Super Tuscan is anything goes. I have also thought about adding a little bit of some white in there, just not sure what. And I'm open to ideas.
Viognier? 5% or less. I'd go with 2-3%.
 

sour_grapes

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IIRC, Malvasia Bianca is/was the traditional (required) white as part of the Chianti DOC rules before they were amended.
 

Ajmassa

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My ‘17 Tuscan field blend was:
4 lugs Sangiovese
2 cab
2 merlot

Not much insight to offer though. Was my 1st larger all-grape batch workin solo. Fruit wasnt great. Sangio was super light too. And I made a lot of mistakes. Learned a lot tho. I didn’t adjust the must. Stuck around 1.003. Killed myself trying to restart. Never got it below 1.000. Heavy hand on tartaric. Overdid the k-bicarb.
Still in bulk. One day I might try something. Or maybe age will do it for me.
not very ideal conditions for a noob. Started off behind the 8ball.
I’d like another shot at a Tuscan one day. With healthy fruit. And I’d also use less sangio.
 

Ignoble Grape

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It’s only Feb 29th, I know... And, Spring grapes are a big deal too, I get it. But, I’m getting antsy for Fall 2020 grapes from the West Coast.

Not sure what I’ll put into the mix this year. So far, I’ve made:

A Petite Sirah and a PS- Zin blend
A three grape meritage.
An OVZ
A Cab-Syrah field blend.

Feeling the need for a something extra for my fifth year of wine from grapes. Lucky I have 5-6 months to think about it.
Equally as important is yeast selection. I feel like a gardner with the seed catalog. Looking through flavors and profile charts. Can easily kill a Saturday afternoon.
 

cmason1957

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Equally as important is yeast selection. I feel like a gardner with the seed catalog. Looking through flavors and profile charts. Can easily kill a Saturday afternoon.
By golly, that is the truth. So many years, so many choices. I am thinking BM45 or bm4x4 for my mixture (Merlot, cab sauv, and sangiovese)
 

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