I've got a boatload of red grape wines in various stages, enough that I'm skipping spring reds this spring to do some whites, and do reds this fall. Going to do two different whites, fermented in carboys, under airlock, in the wine room at 57F, all in order to try to preserve the fruity characteristics that can get blown off in open vessels, at higher temps. Slow and low is the plan.
As usual for me, I'll be using frozen must, and have decided to do a Pinot Gris by the book, and a Chardonnay which will be MLF'd, oaked, maybe with some aging/stirring on the lees.
For the Chard, I'm looking at a few of options:
Carneros/Sonoma 23.6 BRIX, TA .76, pH 3.58 -2016 vintage
or 22.1 BRIX, TA .69, pH 3.44 -2014 vintage
or Columbia Gorge 21.6 BRIX, TA .50, pH 3.46 -2016 vintage
or 23.5 BRIX, TA .50, pH 3.56- 2009 vintage
I'm a little concerned about the 2009 stuff, that's a long time frozen, leaning towards the Sonoma 2016 must.
For the PG:
Columbia Gorge. 23.0 BRIX, TA .83, pH 3.30 - 2015 vintage
or. 22.8 BRIX, TA .51, pH 3.42 - 2012 vintage
I'm liking the 2015 here, knowing that higher acidity is my desire for a PG.
Any thoughts about the musts? Yeast suggestions for a low temp, long, slow fermentation?
As usual for me, I'll be using frozen must, and have decided to do a Pinot Gris by the book, and a Chardonnay which will be MLF'd, oaked, maybe with some aging/stirring on the lees.
For the Chard, I'm looking at a few of options:
Carneros/Sonoma 23.6 BRIX, TA .76, pH 3.58 -2016 vintage
or 22.1 BRIX, TA .69, pH 3.44 -2014 vintage
or Columbia Gorge 21.6 BRIX, TA .50, pH 3.46 -2016 vintage
or 23.5 BRIX, TA .50, pH 3.56- 2009 vintage
I'm a little concerned about the 2009 stuff, that's a long time frozen, leaning towards the Sonoma 2016 must.
For the PG:
Columbia Gorge. 23.0 BRIX, TA .83, pH 3.30 - 2015 vintage
or. 22.8 BRIX, TA .51, pH 3.42 - 2012 vintage
I'm liking the 2015 here, knowing that higher acidity is my desire for a PG.
Any thoughts about the musts? Yeast suggestions for a low temp, long, slow fermentation?