Saturday, September 08, 2007

2007 vintage grapes reserved

Well, I finally got around to reserving the 2007 lot of grapes for Chez Ray wines. This year, we're purchasing most grapes in the form of frozen must from Brehm Vineyards by way of Winemaker Products. In additional, I'm trying a couple flats each of fresh grapes: cabernet sauvignon and merlot from Suisun Valley.

Here are the frozen grapes reserved, listing pail quantity first, followed by descriptions and Brehm order codes.

Qty 1 - 2007 Cabernet - Caldwell Vineyard, Napa Valley CA 503 - 07CWCS
Qty 1 - 2007 Cabernet - Rutherford Bench, Napa Valley CA 505 - 07RBCS
Qty 2 - 2007 Cabernet - Russian River, Sonoma CA 506 - 07RRCS
Qty 1 - 2007 Cabernet - State Lane, Napa CA 507 - 07SLCS
Qty 1 - 2007 Merlot - Carneros Merlot, Sonoma CA 514 - 07CM
Qty 1 - 2007 Merlot - Suscol Ranch, Napa CA 515 - 07SRM
Qty 2 - 2007 Syrah - Alexander Valley, Sonoma CA 525 - 07AVS
Qty 2 - 2007 Syrah - Stage Gulch Vineyard, Petaluma CA 527 - 07SGS
-->Qty 1 - 2007 Petite Sirah - Edon Knoll, Talmage CA 516 - 07EKPSQty 1 - 2007 Pinot Noir - Carneros - Clone UCD18, Sonoma CA 520 -
07CPN18
Qty 1 - 2007 Zinfandel - Edon Knoll, Talmage CA 517 - 07EKZ
Qty 2 - 2005 Botrytised - Yakima Valley WA - Chardonnay/Chenin Blanc
100 - 05BOT (code B5)
Qty 1 - 2005 Pinot Gris/Chard Late Harvest - Columbia Gorge - Pinot
Gris / Chardonnay 121- 05LHUM

My plan for the reds is to begin a warm fermentation, then move to the basement halfway through the fermentation or slightly later. This will wrap up fermentation cool, and provide for an extended maceration time. This strategy was one I settled on following a discussion with Sparky Marquis of Mollydooker Wines - maker of that outstanding McLaren Vale Australian syrah, The Boxer.

The last two varietals, from 2005 vintage, are white juice destined for more experiments with dessert wines.

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September 29, 2007, update: I remain disillusioned with the results from the 2006 cold fermentation. So, I will adjust the plans above and ferment to near-dryness at room temperature (approx 72 degrees Fahrenheit) beginning malolactic towards end of fermentation, then move to basement (approx 63-65 degrees) for extended maceration and completion of malolactic.

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