When we were in Australia last year, we attending the Taste of Tasmania. It was a fantastic festival where we got to taste Wines from Tasmania with 40,000 of our newest friends.
Last week we had guests over and decided to see if anyone could tell the difference between the winner of the festival, Kelvedon, and Turtle Vines Pinot. Interestingly enough, they both had the same flavor profile and only 2 of the 5 people correctly named the wines.
The morale of the story is…we are on the right track with wonderful tasting wine!
One last note of interest. Almost all of the Australia wines had screw tops and many were made with Flextank technology.
Sometimes you can plan when to press and pick…sometimes it plans for you. Last week we had a hot spell and the Pinot for Turtle Vines had to be harvested. This week I thought I had another day of fermenting the Pommard clone…but when I checked at noon on the 9/17…it was ready! So…I really should have changed my white hemp shirt…but we just started pulling out and cleaning the pressing equipment. Three hours later we had 96 gallons of pressed juice. On 9/18 I inoculated with malolactic and will rack on 9/19 and add Xoakers (oak balls). The 667 clone will get pressed on 9/19. I think that will go to plan as the temperature had cooled off.
Just a quick update on the 2013 Pinot Noir. Yesterday I spent the morning racking off the lees (dead yeast). Started with 73.5 gallons and after racking ended up with 71.5 gallons, enough for 30 cases. The only thing left to do before bottling in 6-9 months is sulfur to prevent spoilage, taste and make any small adjustments for acidity. How does it taste? Wonderful for its age! It has transitioned from fermented grape juice to young wine.
For those unfamiliar with the term, racking is the process of separating the liquid on the top from the solids on the bottom. You do this for several reasons; you want to end up with clear wine so you rack to get rid of the sediment, you need to get rid of the dead yeast because if you leave it to long it might give you a funky smell/taste. However, for Pinot Noir, you don’t want to rack it to much as this variety does not liked to be handled. Last year I racked the wine 3 times before bottling and this year I’m hoping that the day after pressing and this racking will be sufficient.