That is the dilemma, I need to make the decision today on what wine to put into the barrel. The free run Mourvedre is quite soft, so It meets that objective and while it is blending two wines, it is less than 25%, meeting the criteria to still call it a Petite Sirah.Stay the course! You can always blend prior to bottling.
If I could give 100 likes, I would. I had to watch a YouTube to learn the fable, you have totally captured the situation. PS is by nature big, bold and tannic, not going to change that. Small berries, thick skins result in a wine that is dark as ink, yet also have the harshness that can accompany the vast majority of the single PS that I've had.I would like to add a counter argument. Petite Sirah is what it is - it's the bully on the playground. If you want something with a better attitude, I would blend it with something softer. Remember the fable about the Frog and Scorpion - at the end, the scorpion says "I cant help it, it's in my nature". PS is the scorpion.
I’ll have to find that.Well, 60 gallons of petite sirah is a lot of wine. That amount of wine needs to be good wine. I bet 100% free run will taste amazing.
if you get the opportunity to sample wine at Turley in Napa or Paso Robles, they make six petite sirah wines. We had the 2019 Napa Valley Petite Sirah last night. We play a game of “Guess That Wine” and I could not guess it but I liked it and when I learned it is PS, I started swearing! LOL. I think they are making Varietal PS in a very drinkable manner.
I appreciate everything about this string. It makes us all better!MLF is done and I racked the 67/33 PS blend barrel and the 5 gallons of 100% pressed PS that I retained. The barrel had a minor off smell, so went out of my way to splash rack and gave it a full dose of SO2. All better. The tannin of the 5 gallons of pressed PS had calmed way, way down! I mean 80% of the way down.
I‘m now having remorse that I didn’t use the 20 gallons of pressed PS in the barrel, instead of the free run Ved. I guess I can only make the best decisions I can make at the time and learn from what I would have done different In the future.
Its not that I think the barrel will be bad, rather, I would have preferred a 100% PS, just so I could have proved to myself that I could do what I had set out to do.
You made the best decision you could based upon the available knowledge.I‘m now having remorse that I didn’t use the 20 gallons of pressed PS in the barrel, instead of the free run Ved.
NOW your after a old hillbilly's heart, is that a metal post covered in duct tape ? ,,, LMAOI’ll be getting a bin (1,000 lb) of late harvest (27+ brix) Petite Sirah (PS) next week. I’ve drank more PS that I did didn’t like than PS that I’ve enjoyed. The tannin and gripiness of the wine has made it not all that enjoyable to me, unless I’m eating a big fat steak. My goal is to make a dark, fruit forward, soft, smooth Petite Sirah that is approachable at an early age.
- super clean sort, no stems, no jacks
- water back to 25.5-26.0
- conservative on any acid adjustment, living with a 3.8 wine
- easy on the punch downs
- pull off the skins at 1 brix
- free run only into the barrel
- easy on the oak; 2nd year equivalent French oak, medium toast
Any other ideas?
View attachment 78516
Picture of my retired barrels care of @4score.