Tag Archives: Vinquiry

2014 Winemaking – What a year!

2014 pinot in room

What a year 2014 was for grapes.

– We picked 1.2 tons (75 cases worth) of Pinot Noir for our Turtle Vines label.  We are keeping the Pommard and 667 Clones seperate until bottling.  We may end of with 3 different kinds depending on how they age…one of each and then a blend.  We will know more in July when we taste/blend and bottle.
– We sold almost 2.6 tons of Pinot Noir to Horse and Plow Winery.
– We received a case of 2013 Pinot Noir from Horse and Plow from Turtle Vines Grapes.
– We picked 9 cases worth of Sauvignon Blanc and will bottle in April.
– We picked 4 cases worth of Merlot and will bottle in July.

Lastly, I took a 6 week winemaking class from Vinquiry which will help with my winemaking in 2015.
2014 Sauv Blanc

Winemaking Classes at Vinquiry !

Vinquiry Logo


Vinquiry, a wine analysis lab, is holding a 5 part class, Craft Winemaking , over the next 5 months.  I have signed up to add to my practical experience with technical, scientific supported data.  It is designed for those in the industry who would like to know more about the entire process and winemakers to go from making good wine to great wine.  I’m hoping to continue to add to my knowledge so each vintage my wine is better!  At the end of the classes I’ll summarize the actions and implement them with my 2014 vintage.

Introduction to Winemaking – Overview of the process, concept of style, sanitation, equipment and winery choices, overview of analysis, SO2 management, sensory evaluation.

Maturation and ageing – Goals of aging, how to work with small lots, container choices, racking, protection wine during aging and movements, fining and treatments, potential problems and their prevention and treatment.

Finishing and Bottling – Stabilization, additions, clarification, filtration, blending, quality control, bottling and bottling equipment, packaging.

Grapes and Grape Processing – Sourcing grapes, vineyard sampling, picking decision, crushing (or not), crushing and pressing equipment, fermenters, temperature control, must and juice treatments/additions.

Fermentation – Yeast (or not), nutrition, fermentation management and monitoring, cap management, malolactic fermentation, problem fermentations, problem recognition and treatment.