2011 Chez Ray Grape Arrivals

Here are grape arrivals for 2011, all processed according to this program.  

Arrivals on Oct. 1, 2011:
Lodi "Super Cab VSP" Cabernet Sauvignon - Code CL11 (24.5 brix)
Lodi Chardonnay - Code C11 (21 brix)
Lodi Viognier - Code V11 (22 brix)

Arrivals on Oct 29, 2011:
(Both of these were reported with high ph of 3.9, so were acidified at start with 3 tsp tartaric acid per 5 gallons, enough to theoretically lower ph approx .1 to 3.8)
Paso Robles "Dos Robles" Cabernet Sauvignon - Code CP11 (25 brix)
Paso Robles "Dos Robles" Old Vine Zinfandel - Code ZP11 (26 brix)

Pressing the 2011 Lodi, CA, "Super Cab" VSP Cabernet Sauvignon - Code CL11

As planned, today I pressed the 2011 Lodi, CA, "Super Cab" VSP Cabernet Sauvignon - Code CL11 (24.5 brix).  Three cases of grapes were fermented in two six gallon plastic buckets.  The resulting press juice filled much of one pail.  I covered that with plastic wrap (caution: NOT wax paper) to allow the gross lees to settle.

Separately, I racked these two juices, adding one-quarter tsp potassium metabisulfite and one ounce by weight (2.5 ounces by volume) of combined French and American oak chips:
Lodi Chardonnay - Code C11 (21 brix)
Lodi Viognier - Code V11 (22 brix)
I covered them in plastic pails with plastic wrap as well.

2010 Vintage Cautions and Explanations

WARNING, my 2010 Chez Ray reds were, for the most part, unmitigated disasters.  Virtually every one had elements of vinegar in the outcome - some mere hints, some dramatic vinegar flares.  There were two things I did in 2011 that were different from prior vintages:

1) For aging in plastic pails, I intentionally replaced the plastic wrap (Saran Wrap) barriers which I had successfully used in the past with wax paper, thinking that this was a more organic way to go, likely to generate less unintentional toxins in the resultant wine.

2) I neglected (ok, ok, FORGOT!) to sulfite the wines after malolactic fermentation and before longer-term aging.

I blended the least-vinegary of the red wine batches together in a blend I am calling Chez Ray Salvage 2011 (code S11).

The rest of the buckets remain in cool storage as near-vinegar.  They are near-vinegar because they sport 13-14% alcohol levels, which is well-above vinegar levels as best I can tell.  If someone has a good suggestion about how to transport these wines back to wine-dom, or push them ahead to full-blown vinegar-dom, I am all ears!  They will certainly be some of the costliest vinegars I will ever enjoy!

Although I cannot with certainty blame either the use of wax paper as an air barrier or the lack of sulfites prior to aging, I will CERTAINLY avoid both for the future.

Winemaking Program Plan for 2011 Chez Ray Wines

Here's the winemaking program plan for 2011 Chez Ray:

Both fresh and frozen grapes and juice to be secured.  Process is planned as follows:  Fermentation starts warm, in plastic buckets with approx 1 tsp VQ-15 Rockpile yeast (also called RP15) per 5-gallon bucket for reds, reconstituted in approx 100 ml warm water with approx 1.25 tsp Go-Ferm Protect starter. (for whites, Cote des Blancs yeast is used in same process).

Once solid fermentation is underway, 1/2 tsp Fermaid-K is added, with another 1/2 tsp of Fermaid-K added during approximately the third day of solid fermentation.  For both the reds and whites, one ounce of oak dust (via 6 tablespoons of Oakmore) is added at fermentation start.

At the end of the first full day of fermentation at room temperature for whites, three days for reds and a full week for any frozen grapes (for the frozen grapes, the room temperature while they ferment tends to be cooler because it is later in the season), the buckets are moved to basement temperatures (60-65 degrees or so Fahrenheit)  to finish at a cool ferment.

For the reds, once the primary fermentation is complete (two to three weeks, when refractometer shows approx 7-8 brix uncorrected for alcohol; a bit longer for the frozen grapes, when the skins no longer rise), the must is pressed.  For white juices, no pressing is required. 

The resulting post-fermentation, post-press juice is allowed to settle for a week, then poured (ie, racked, but done as a slow pouring) off its gross lees into glass carboys or buckets for aging.

Wine moved to carboys is topped off, and plugged with airlocks.  Any wine left in plastic pails is covered with plastic wrap, which seems to have made a nice oxygen seal in the past, unlike wax paper - which failed this test in 2010. 

Malolactic fermentation is begun for the reds.  To do malolatic, the buckets or carboys are moved to the warmer living area of the house.  Optimalo Plus is constituted in a small volume of wine and stirred in to the buckets and carboys at approx 1 gram per gallon of wine.  Then Viniflora CH16 malolactic culture is briefly reconstituted and stirred in to the buckets based on proportion (the culture package is designed for a 66 gallon target batch).

Following malo (for the reds), or right after post-fermentation racking (for the whites), wines are racked and sulfited (at approx 1/4 tsp per 5 gallons) for longer aging in carboy or bucket.

For reds, one ounce (by weight, equal to 2.5 oz by volume) of combined French and American medium toasted oak chips are added per gallon. (Optionally, this addition may be done half at the start of malolactic fermentation and half now.)   Oaking for whites varies (usually about one ounce chips by weight, or 2.5 ounces by volume, for a full five-gallon carboy).