Friday, December 28, 2007

Yeast schedule for 2007 Chez Ray vintage

There's some kinda method to this madness.

Yeast is arrayed by type of grape, so as I punch the caps, moving across buckets, I stay within one type of yeast.

This year, for some of the buckets, I'm starting two different yeasts, but on separate sides of the same bucket. They will mix of course, at some point. Eventually one yeast will dominate. But some complexity may be achieved.

Here's the yeast schedule, with the associated grape and Brehm code (and my label code in parens):

Pasteur Red & D-254
Qty 1 - 2007 Cabernet - Rutherford Bench, Napa Valley CA 505 - 07RBCS (CR7)
Qty 2 (1 in each yeast) - 2007 Cabernet - Russian River, Sonoma CA 506 - 07RRCS (RR7)
Qty 1 - 2007 Cabernet - State Lane, Napa CA 507 - 07SLCS (SL7) (or is it CS7 ?)
Qty 1 - 2007 Merlot - Carneros Merlot, Sonoma CA 514 - 07CM (MC7)
Qty 1 - 2007 Merlot - Suscol Ranch, Napa CA 515 - 07SRM (SR7) (MS7)
Qty 1 - 2007 Petite Sirah - Edon Knoll, Talmage CA 516 - 07EKPS (PS7)

Pasteur Red & Syrah
Qty 2 (1 in each yeast) - 2007 Syrah - Alexander Valley, Sonoma CA 525 - 07AVS (AV7)
Qty 2 (1 in each yeast) - 2007 Syrah - Stage Gulch Vineyard, Petaluma CA 527 - 07SGS (SG7)

Assmanshausen & Pasteur Red
Qty 1 - 2007 Pinot Noir - Carneros - Clone UCD18, Sonoma CA 520 -
07CPN18 (PN7)
Qty 1 - 2007 Zinfandel - Edon Knoll, Talmage CA 517 - 07EKZ (EZ7)

Cote des Blancs
Qty 5 - 2005 Botrytised - Yakima Valley WA - Chardonnay/Chenin Blanc
100 - 05BOT (B57 - Means 2005 vintage vinted in 2007)
Qty 1 - 2005 Pinot Gris/Chard Late Harvest - Columbia Gorge - Pinot
Gris / Chardonnay 121- 05LHUM ( LH57 )

In addition to yeast, I've incorporated about one ounce per pail of powdered American oak, and one ounce each of French and American medium toast oak chips. Fermaid-K yeast food was added at rate of 1 teaspoon per pail at fermentation start, 1 teaspoon when brix dropped to 15 degrees, and 1/2 teaspoon when brix dropped to 10 degrees.

All the Cote des Blancs pails (white dessert grapes) were moved to cellar temperature once fermentation was underway. All other pails (red grapes) are fermenting at (warm) room temperatures. The plan is for the reds to undergo extended maceration.

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