That’s the sound of time flying.
I’ve been so busy that I’ve neglected to fill you in on the Petite harvest and the Syrah ferment.
[Don’t forget to watch the fabulous movie]
The Petite came in yesterday for the crush. We went with 100% whole berries on this one, and no cold soak because PS grapes are super dark and tannin-y as is. We want to keep those harsh tannins from overpowering the fruit.
The Syrah, which left the crush at 26 degrees Brix, went through the cold soak and has been fermenting since the 27th. As of yesterday, it was at 3 degrees Brix. Twenty-three degrees in 5 days–that’s some hungry yeast. We’ve tentatively scheduled a press for tomorrow night, when we’ll finally get to do some tasting. Here’s a graph that you might enjoy if you’re a visual learner:
That’s the wine status in a nutshell (grape skin?). Let me know if you have any questions about the fermenting process. Otherwise, it’s on to the press!
[Have you seen our movie?]