bsc_so_cal
Junior
- Joined
- Nov 2, 2020
- Messages
- 10
- Reaction score
- 7
Harvest season this year presented good sources for the Rhone varietals. I'm making a GSM blend with my first harvest. The vineyard with Mourvedre had beautiful fruit and a lot of it. Didn't want to pass up free grapes - so decided harvest a second batch and try my hand at making a single varietal Mourvedre. I've never made the wine - so was looking for some advice. Grapes were at 23.5 brix and PH of 3.49 (don't have TA). Crushed the grapes and have them soaking with SO2. Recommendations? Add oak chips to ferment? Enzymes for color extraction? Cold soak prior to ferment? Would appreciate any suggestions?