The availability of Mourvèdre fell through, so it looks like I’ll do another 60 gallon of Cab Franc. I want to make the absolute best Cab Franc possible, regardless of how much work it takes. I’m looking to make a real fruit forward wine, with minimal or no blending, as I have typically done in the past (Petite Sirah, Petit Verdot).
Any recommendations on yeast(s), mlb or process steps to use for a wine that will be:
Fruit forward wine (most important)
Fruit from single shoot, head trained, 18 year old vines
Lightly crushed and pressed
25-26 brix / 3.5-3.7 pH
Lightly oaked with French oak spirals
Barrel aged 11-18 months
Any recommendations on yeast(s), mlb or process steps to use for a wine that will be:
Fruit forward wine (most important)
Fruit from single shoot, head trained, 18 year old vines
Lightly crushed and pressed
25-26 brix / 3.5-3.7 pH
Lightly oaked with French oak spirals
Barrel aged 11-18 months