Archive for November, 2008
Monday, November 10th, 2008
Inoculating Minick
We inoculated the Minick fruit on Saturday. One of the lots is barely moving – hopefully it’ll check in soon.
All of our fruit is now either in primary or ML fermentation.
3 Comments » - Posted in Rasa Vineyards by Pinto Naravane
Saturday, November 8th, 2008
Minick Numbers from ETS
We sent Minick samples to ETS today. Here are the numbers:
degrees Brix Titratable acid pH
Syrah 25.4 0.67 3.40
Grenache 25.9 0.67 3.24
Mourvedre 24.1 0.73 3.40
They all have high malic acid – particularly the Syrah and Mourvedre. It looks like we can’t get away from high malic this year. It’ll be interesting to […]
11 Comments » - Posted in Rasa Vineyards by Pinto Naravane
Wednesday, November 5th, 2008
Minick Fruit is In
Our fruit from Minick Vineyard came in today. Billo says it tastes pretty good.
We got 2 tons Syrah, 1.8 tons Grenache and 2 tons Mourvedre. The Syrah and Grenache are around 25 °Bx but the Mourvedre is at 23 °Bx. I don’t know if we’ll get some green notes in the Mourvedre.
We now have all […]
No Comments » - Posted in Rasa Vineyards by Pinto Naravane
Sunday, November 2nd, 2008
Kiona and Residual Sugar
The brix for the Kiona cab hasn’t changed in the last couple of days; it’s been steady at -1 °Bx. Andrew checked the residual sugar level and it was at .43g/100mL.
This is not good. I don’t like my dry red wines to have residual sugar. I know it’s a popular style but it’s not for me.
Luckily, Andrew […]
No Comments » - Posted in Rasa Vineyards by Pinto Naravane
Saturday, November 1st, 2008
Inoculating DuBrul Cab
On Thursday, Billo had sent a sample of our DuBrul Cab for a basic juice profile. I was quite happy with the pH and titratable acidity (3.56 and 6.2g/L respectively) but I’m concerned about the high malic acid (3.53 g/L). Our Les Collines Syrah also has very high malic acid. We’ll have to closely monitor […]
