rrawhide
Senior Member
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- Jun 2, 2007
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Well, my brother-in-law visited last night and asked if I had anything that needed to be done in the winery. Wrong question - I said I had a few bottles to rack off the oak (7 weeks on oak) - he said "let's get'r done". So we did. Ended up with 7 carboys of syrah in american. french and hungarian oaks. also, 3+ carboys of Merlot in french and american oaks, and 1 cab with 0 oak.
We had to taste each batch (because of the different oaks) of course. There are definate differences - interesting. There is even 1 carboy of each without any oak at all and it is good as well. They were all quite good - young of course - (early september picked) - and hopefully will age nicely.
Then, my lovely wife, brought us out chili and cornbread for dinner and gee we had to have a glass of wine with the meal and it was pretty good. Sure glad that wine goes with all foods!!!
Wife had to drive brother-in-law home last night too!! (only 6 miles away fortunately!!)
Anyway, have to add 1/4 tsp of meta this morning yet and just a little cleaning left and paperwork and then we are done for a few months - except for the occasional tasting - bulk aging minimum of 4 months - then fining and filtering and bottling - - - - -
have a chaiti and a valpochella kit to start too - if I can get the temp up!!
Merry Christmas all and have a safe one!!!
rrawhide
Edited by: rrawhide
We had to taste each batch (because of the different oaks) of course. There are definate differences - interesting. There is even 1 carboy of each without any oak at all and it is good as well. They were all quite good - young of course - (early september picked) - and hopefully will age nicely.
Then, my lovely wife, brought us out chili and cornbread for dinner and gee we had to have a glass of wine with the meal and it was pretty good. Sure glad that wine goes with all foods!!!
Wife had to drive brother-in-law home last night too!! (only 6 miles away fortunately!!)
Anyway, have to add 1/4 tsp of meta this morning yet and just a little cleaning left and paperwork and then we are done for a few months - except for the occasional tasting - bulk aging minimum of 4 months - then fining and filtering and bottling - - - - -
have a chaiti and a valpochella kit to start too - if I can get the temp up!!
Merry Christmas all and have a safe one!!!
rrawhide
Edited by: rrawhide