The 2007 wine effort consists of 750lbs of Dry Creek grapes. 225lbs in 3 fermenters, one straight up as a control, one cofermenting with 40lb of merlot, one cofermenting with 20lb of malbec. The carboy on the side is is 5 gallons of saignée-- mostly to ensure there's enough space in the vats so the caps don't overflow, but also in order to concentrate the flavors.
They're all fermenting with ICV 0254 yeast, Optired, Lallzyme EX, some yeast nutrient, and DAP added at 10 brix to ensure fermentation completion. Its been about 10 days or so, and they're down to about 4 brix and still going. Should make for a promising vintage!
Hmmmm...yum...and you thought the Roberts garage smelled good after adding an extra few fabric sheets to the dryer ;)
Posted by Tom on October 16, 2007 at 08:44 AM PDT #