Saturday, January 13, 2007

2006 vintage: Five-weeks... fermentation complete

Now by five weeks, all of the fermentations have given up the ghost. Even the Alexander syrah has settled down. In many of the buckets, the grape skins have settled well below the wine, leaving the plastic wrap cleanly adhering to the young wine. You can see that here:

Remember, this fermentation has been done at about 55 degrees Fahrenheit, which is why it took so long. We'll allow another two or three weeks of extended maceration, then commence with the pressing.

1 comment:

  1. Ray,

    This is quite fascinating. I've been following your progress and have really enjoyed learning about the process, and understanding the detail, cultivation, and passion behind winemaking. Thanks for sharing this.

    My question to you is: how does one obtain an invite to the tasting? :)

    I came across an article today, and thought you might be interested in taking a look. The world's first 'Red Chardonnay':

    Happy New Year,
    Tracy Sheridan