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2021 Wine Season!

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crushday

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Hey, wine season 2020 is over! You’ve got everything fermented dry or nearing dry. Secondary is in full swing and it’s about time to put your wine away for a long winter nap. Congratulations!!

Spring is coming...and so is wine from the Southern Hemisphere. What are you thinking? Any one have a source for SH grapes? I’d like to do a Malbec and/or Tempranillo. This past spring, I was super fortunate to get a couple gallons each from Mendoza. Likely never happen again...

It’s never too soon to begin planning for fall 2021. I was talking to @NorCal a couple days ago and he’s planning a coastal Chardonnay. Sound very interesting and fun!

For reds, I’m planning on a Boudreaux blend. I’d like to simulate a wine by Andronicus. I’d also do 100% varietal of each below and other blends.

Here’s the blend from Andronicus:

29% Merlot
26% Cabernet
20% Malbec
10% Petit Verdot
10% Petite Sirah
5% Cab Franc

Let us know what you plan on doing!
 

NorCal

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I promised the Mrs. that I would do a GSM next year (Grenache , Syrah, Mourvèdre), but I have a lot of reds in the cellar, so I may only make 20 or so gallons of it. I always make a white each year, usually 15-20 gallons.
I’d really like to do a 60 gallon barrel fermented, total diecetyl bomb of a Chardonnay next year. I think I can get a neutral white wine barrel, but good Chard grapes in my area have proved to be a challenge.
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mainshipfred

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I like the way you think. Even though I have 19s over due for blending and bottling and putting the 20s through the finishing touches I'm already thinking about spring as well. I'll do another Stellenbosch Cab (this will be the fourth year) and a Chilean Malbec for sure.
 

franc1969

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Has anyone used the Australian juices from PIWine? I got their email today and am pondering. Fills the time before other spring grapes and juice.
 

CDrew

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Wow. 2021. I'm not even done with 2020. Funny.

Not doing off season wines. What I like about wine making, is that once you can put it to bed, you can ignore it for months at a time. If you do spring wines, you're wine making 12 months per year. Too much work. My 2020 is almost to bed until February. And after that, I won't mess with it until Fall.

But 2021-I'd like to do a 30 gallon ferment aged in a Flex tank, and maybe another couple of red wines. And some white wine. And a Rose. I have close to 100 gallons in 2020 and that's too much. I'd like to scale down to 75 or so in 2021, but it's hard in the moment. I'll probably do another 100 gallons. :h

But good luck to all with 2021 spring wines.
 

Booty Juice

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I will be:
1.) NOT making any more wine until next season.

Next season I will:
1.) Continue to ramp up Rose' production as they still consume it all prior to the next bottling.
2.) Exclusively whole-fruit ferment with soft then progressively more vigorous punch downs.
3.) Native yeast ferment the fruit that comes from the vineyard / winery that does the same.
4.) Upgrade my gear - thank you @NorCal and @Aaron.
 

winemaker81

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I'm probably the oddball here -- I'd like to ferment something every month! When the wine is stable, I've got nothing to putter with! 😄

After the Christmas holidays, I'll probably start a couple of batches -- potentially an elderberry and a white kit. My wife it not fond of the fermentation smell, so it reigns me in (which is a good thing).

Fall 2021? Currently I'm considering a Rhone-style blend, but will change my mind at least a dozen times before then. Plus my group gets our west coast USA grapes in 1 load, so I'll have to finalize my list in the last week, depending on what is shipping at that time. When I lived in central New York, I was in the Finger Lakes every weekend, and could make whatever I wanted. Having to plan around what is available at a specific point in time is a totally different paradigm.
 

CDrew

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I'm probably the oddball here -- I'd like to ferment something every month! When the wine is stable, I've got nothing to putter with! 😄

After the Christmas holidays, I'll probably start a couple of batches -- potentially an elderberry and a white kit. My wife it not fond of the fermentation smell, so it reigns me in (which is a good thing).

Fall 2021? Currently I'm considering a Rhone-style blend, but will change my mind at least a dozen times before then. Plus my group gets our west coast USA grapes in 1 load, so I'll have to finalize my list in the last week, depending on what is shipping at that time. When I lived in central New York, I was in the Finger Lakes every weekend, and could make whatever I wanted. Having to plan around what is available at a specific point in time is a totally different paradigm.
I know you saw in my 2020 thread that I've been fairly impressed with Wine Grapes Direst as a source of white grapes/juice. And that way you could avoid doing a kit. If you really just want something to keep you busy, have them ship you a pail a month, or better, 2 pails every other month.
 

MrTea

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I know you saw in my 2020 thread that I've been fairly impressed with Wine Grapes Direst as a source of white grapes/juice. And that way you could avoid doing a kit. If you really just want something to keep you busy, have them ship you a pail a month, or better, 2 pails every other month.
I'll second the recommendation for Wine Grapes Direct. Excellent product, superb communication and reasonable pricing (I have to get them shipped so that kind of hurts my bottom line but it is what it is).
 

winemaker81

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I know you saw in my 2020 thread that I've been fairly impressed with Wine Grapes Direst as a source of white grapes/juice. And that way you could avoid doing a kit. If you really just want something to keep you busy, have them ship you a pail a month, or better, 2 pails every other month.
Thanks for the suggestion! I have been making kits for so long that it's what I think of, but yeah, juice is always better.

I hit their site and the first 3 things I saw were Sémillon, Sauvignon Blanc, and Gewurztraminer. My son and I were just discussing Loire grapes, and my wife loves Gewurztraminer. Portents are leaning toward this ....
 
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CDrew

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I have been making kits for so long that it's what I think of, but yeah, juice is always better.

I hit their site and the first 3 things I saw were Sémillon, Sauvignon Blanc, and Gewurztraminer. My son and I were just discussion Loire grapes, and my wife loves Gewurztraminer. Portents are leaning toward this ....

Ya-You gotta think outside the box..LOL

So I can vouch for the Sauvignon Banc and Semillion. Nice quality juice. I used Allegro yeast on 4 pails total in the last few weeks and very happy with the initial results.
 
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