Myself and @4Score are planning a Bordeaux style wine. We are planning on 1.5 tons of Cab Franc and .5 tons of Petite Sirah. The grapes will be coming from the community where I live, so we have a good handle on the grapes. The CF/PS from this vineyard is a proven double gold winner, so we feel good on the blend (I may throw a little petit Verdot in as well).
The two varieties have historically matured at the same rate, so my plan is to pick both on the same day. The question is, should I blend the grapes at crush or after pressing? Any added benefit by fermenting together?
The two varieties have historically matured at the same rate, so my plan is to pick both on the same day. The question is, should I blend the grapes at crush or after pressing? Any added benefit by fermenting together?