Barrel fermented Chardonnay in 2022!

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crushday

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Yes, in the wine box/room. Fermented at 65-69 degree ambient. I never checked the juice temp. Crazy fast.
I just researched that yeast. Didn't realize it was from Renaissance. Makes more sense but that is still incredibly fast given what I now are the temps inside your vault. The sealed barrel must have provided some insulating factor that trapped a fair amount of the generated heat.

I'm equally surprised my Rose' is still chugging along. I haven't checked Brix but I can clearly see activity (checked again last night) in the glass carboy.
 
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NorCal

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I did the first taste test of the Chardonnay barrel. I‘ve had this fear in my head on this project, as I’ve never made any grape wine from a kit or juice. My fear was confirmed as it tasted thin; like someone added 25% more water to the wine. Hopefully time in the barrel, completing mlf and a little French oak will change the taste profile to have more body and depth of flavor.
 

NorCal

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Right after I reported my "thin" comment to the two other chard barrel winemakers, they went and tasted theirs. Interesting enough, @4score had been stirring his barrel every day, but had a 15 gallon spiedel, which had not been stirred at all. He reported back that he got the same sense of thinness on the spiedel that did not get stirred, but the wine in the barrel was quite different. We all started stirring daily at that point in time. MLF has been completed, so I will be doing a racking / tasting this weekend.

My quickly made barrel stirring stick made out of a bucket top that I attach to the end my electric drill.
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NorCal

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Racked, SO2, added oak. The wine has definitely improved since the last tasting, but if I’m being honest, it still tastes thin to me. Nose good, flavor good, but just tastes watered down. I added 2nd year French oak equivalent spirals, mild toast to hopefully bring in some body.
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