Chez Ray Winemaking

*** Chez Ray Sangiacomo Vineyards Merlot, 2006, Carneros, Sonoma, CA

2012-01-09T21:21:00.000-05:00

Original Review, December, 2008: The Chez Ray Sangiacomo Vineyards Merlot of 2006 is from Brehm Vineyards frozen grapes from Carneros, Sonoma, CA. The vintage was fermented cool, with Assmanshausen yeast.

In the glass, this merlot is light/medium ruby red - looking more like a pinot noir than a merlot.

Aromas are fresh, clean and airy, like laundry flapping in the sunny breezes. Touch of ink - or is it Play Doh? Very pleasant.

On the palate, you first note a light, crystalline, high-pitched clean sweet berry. Just the faintest hint of tannins and acids follow. Finish is surprisingly long, given such a delicate start. Actually finishes with just a little touch of light milk chocolate. Three stars out of five on the Spirit of Wine scale.
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Updated review, over three years later, January, 2012: Consistent light color. Intriguing light, red, fresh berry aromas. Now a balanced sweet delivery to the mid-palate of ripe, sparkly red fruit, bringing a wonderful sweetness, clingy-ness and still lightness. Finish is both silty and silky. Delicious in a medium body red. Four stars now.

Tasting notes: *** Chez Ray Rodger's Vineyard Syrah, Mendocino CA, 2008 (SR8V)

2011-12-31T16:01:00.003-05:00

By way of background: This is Chez Ray Rodger's Vineyard Syrah, Mendocino CA, 2008 (SR8V). Grapes, yeast and process are described here.

In the glass: Dark magenta, opaque from about a half inch from the edge.

On the nose: Poured cool without a decant and swirled vigorously, shows a soft and furry, lightly oaked fruit nose.

On the palate: The first element on the palate is round ripe fruit compote, a mix of black and red berries. It is soft and turns aromatic after a few seconds, bringing some violet aloft. Finish is brief, but full and clean.

In summary: Overall, a soft, solid, mid-palate experience, generating three stars on the five-star Spirit of Wine scale.

Tasting notes: ***** Chez Ray 2007 Alexander West Side Syrah, Sonoma CA (SA8A)

2011-12-30T18:55:00.002-05:00

In the glass: Dark magenta, opaque from about a half inch in from the edge.

On the nose: Poured cool without a decant and swirled vigorously, this syrah shows shy, sweet, dark violets.

On the palate: The first element on the palate is a bold, lifted, cloaking sweet deep violet robe in the mid-palate. It lifts up to the roof of your mouth, coats it, and slowly slides down the sides of your cheeks, releasing deep, sweet whiffs of black violet fruit as it sinks.

And the finish: Soft, fragrant, lasting.

In summary: Among the best we've seen from Chez Ray. the Alexander West Side Syrah's have shown their preeminence across a range of yeasts. Overall, an absolutely compelling Chez Ray offering, rating five stars on the five-star Spirit of Wine scale.

*** Chez Ray Rutherford Bench Cabernet Sauvignon, Napa Valley CA, 2007

2011-12-26T13:55:00.000-05:00

Original review, December, 2010: This is a first bottle sampling of the Chez Ray Rutherford Bench Cabernet Sauvignon, Napa Valley CA, 2007 vintage (code CR7), whose preparation was described here.

In the glass Chez Ray Rutherford Cab 2007 shows as deep, dusty magenta red, with brick hues at the edges of the glass. That brick coloring seems a bit surprising for so young a cabernet (I'd be expecting more purple this at this young age).

Served cool and with a brief decant, this high-end vineyard cabernet shows rich, concentrated prune juice on the nose.

On the palate, this remains dry and tight, with just a hint of remaining funk (that will probably still blow off). Good tannins and grit in the structure, but it is still hiding the fruit. Will need to mellow in the bottle a year or two longer. Right now, two stars on the Spirit of Wine scale, with a big plus for potential.
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Updated review, a year later, December, 2011: Medium deep red in the glass, still brick at edge. Lighter prunes, some old red currants on the nose. Light, delicate red fruit is emerging in a base of sleek tannins. This is coming into its own, touching three stars. Creating an almost pinot noir-like experience, with potential pairing with foods that would similarly complement: I'd consider turkey and salmon.

***+ Chez Ray CRR7 2007 Cabernet Sauvignon Russian River Valley, Sonoma

2011-12-26T13:09:00.000-05:00

CRR7 (2007 Cabernet Sauvignon Russian River Valley, Sonoma):

Tasting notes from blending party, May, 2011:

Ray: color medium brick; aroma deep fruit and alcohol; flavor clean bright but light, 2+ for bright fruitiness. Karin: delicate flavor, sweet finish, 3. Jim, good fruit. Eric, L aroma not much smell; flavor, very nice tannins, strong finish, rich flavor but not too remarkable (though very enjoyable!), 3+. Rob: color, deep red; aroma, tarry; flavor, alcoholic, 2.

Updated review, over six months later, December, 2011: Deep ruby red in the glass. This bottle was corked! Cracked open a second bottle.... Same color. Shy red fruit on the nose, some hint of plum. Soft and rich palate, though, excellent mouthfeel, gentle red and black berry flavors. Three stars with a plus for its outstanding mouthfeel.

Barrel Tasting Review: *** Chez Ray VSP Cabernet Sauvignon, Lodi, California, 2011

2011-12-04T16:03:00.001-05:00

This is a brand-new 2011 Chez Ray cabernet sauvignon ( CL11 ), vinted from fresh Lodi vertical-shoot-positioned (VSP) cabernet sauvignon and prepared according to this overall plan. The last step, aging with additional wood chips, was not done for this sub-batch, which was sulfited and bottled early. Let's see what we've got...

In the glass, this is light to medium red with hints of purple at the edge.

Served cool and swirled aggressively, shows subtle purple fruit with hints of charred oak - but just hints. Some underlying Band-Aid aromatics. Seems like this may be light, fruity, but flavorful.

On the palate, the fruit is still apparent, but sleek and not cloying, just slightly off-dry in tone. In fact, the mid-palate does show more mineral than fruit, with a light tangy acidity that brings the finish along into your cheeks.

Seems young, but promising. When it grows up, however, it will have more the body more of a pinot noir than of a robust cabernet sauvignon.

Three stars now on the five-star Spirit of Wine scale.

***+ Chez Ray Napa Merlot, California, 2004 - Homemade Wine Tasting & Review

2011-11-27T17:06:00.001-05:00

By way of background, opening thoughts: As best I can recall (can't find notes), Chez Ray Napa Merlot for 2004 was fermented warm with BDX (Bordeaux) yeast, and pressed with still a couple degrees of Brix (sugar) left. That created a harsh initial taste, with much purple fruit. Let's see what has happened in the intervening seven years. Grapes were acquired frozen from Brehm Vineyards.

Original tasting and review : November, 2011.

In the glass: Dark brilliant magenta, opaque from a half inch in from the edge of the glass. The bottle shows considerable residue along its side from its time in cellar. The wine - as you might have expected - is unfiltered.

On the nose: Poured cool and swirled vigorously, shows bold, bright lifted purple ink. Seems like this will be bright and mouth-filling. Perhaps still harsh?

On the palate: The primary elements on the palate are in fact much more layered and fruity than expected. The fruit is not primary, but friendly and welcoming, showing dark ripe plum with an oak mantle, followed by a powerful balanced hit of tannins and acids that almost curl your cheeks. But the cheek-curling is done with rich purple fruit, which lingers for a good long time.

In summary: Overall, the potent aromatics and palate rate three stars on the five-star Spirit of Wine scale, with a plus for its lingering intensity. I would say in five years this wine may still be stretching towards four stars or more.

Following long decant, three days kept cool in partially filled bottle: Brilliant, lifted purple ink on the nose. Unique and almost exhilarating. Consistent palate.

***+ Chez Ray Merlot, Suscol Ranch, Napa CA, 2007- Homemade Wine Tasting & Review

2011-11-27T16:34:00.000-05:00

Original review, November, 2010: This is an early tasting of the 2007 Merlot, Suscol Ranch, Napa CA (Brehm code: 515 - 07SRM (SR7) (MS7)) .

The winemaking process and grapes are described in more detail here.

In the glass, this is deep magenta, moving towards opaque in the center. Poured cool with a brief decant, this Napa merlot still shows primary, sweet, fibrous fruit. Seems like it is much too young for full enjoyment, but let's see...

The palate is still quite fruity, but rich and concentrated, with a nice sleek backbone. Light acids, but gentle tannins carry the finish along well. It seems as though this will take on nice weight with some age. Three stars on the five star Spirit of Wine scale, with a plus for its distinct promise.
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Updated review, over a year later, November, 2011: More deep brick red now. Poured cool, more dark oak sneaks in around the core of fruit. On the palate, a smoky and deep fruit center is supported by lush, almost creamy, tannins, which bring a long, slow, layered finish. Awesome, complex and delicious - fresh and still with good depth. Four stars now. Following long decant, three days kept cool in partially filled bottle: Lightly funky motor oil in the nose. Soft middle, but just turned to lightly oxidized style.

Tasting notes: Lanza Merlot 2009

2011-11-15T19:50:00.001-05:00

This is Lanza Merlot from Suisun Valley, California. The grape arrival was described here.

Two years after harvest, this shows as deep purple magenta, opaque from about a half inch from the edge of the glass.

On the nose, it shows bright purple ink with lifted alcohol.

Still quite primary and fruity on the palate, with rich deep fruits, but a light hint of acetic acid. Finish is lively and clean. Three stars on a five star scale, with a plus for deep potency.

**** Chez Ray Lodi Old Vine Zinfandel (w/stems), 2006

2011-11-05T20:10:00.000-04:00

Original Review, June, 2008: These are tasting notes from the Chez Ray Lodi Old Vine Zinfandel (w/stems), 2006, which was first mentioned in an earlier post. Consider this a work in progress, as this is a very early time to sample 2006 reds. This vintage, however, was made with a cool fermentation; this made for a light, early-drinking wine.

What characterized this particular batch of Chez Ray was that it was fermented fully on its stems, adding a brambly overtone to the early wine. So let's see what it has turned in to...

In the glass, medium magenta with light purple tones at the edges. On the nose, good, deep fruit with sturdy oak overlay. Just a bit smoky.

On the palate, the wine touches across the palate, with balanced fruit, touch of charcoal oak, light sweet acids. Finish is generally fast, and overall impression is simple but structured and pleasant. Three stars out of five on the Spirit of Wine scale, with a plus for pleasant friendliness.

After a full day's decanting: even better, rounder, nice smoky undertones.
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Updated Review, six months later, January, 2009: Consistent color and aroma notes. Aroma is outstanding. Sweet touch on the palate, with same mild charcoal overlay. Consistent rating. Fine to continue aging another year or two.
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Updated Review, another year later, December, 2010, now about four years from vintage date (this is a batch made without stems): Pure magenta in the glass. Thick, murky, stewed purple fruit on the nose. Very rich fruit on the palate, bringing overripe blackberries first to mind. From there, a little bit of huskiness comes in from the tannins, along with a minor acid lift. Different, thicker experience than a year earlier (with the undestemmed version). Batch with stems: this one is much more consistent with the descriptions above. Nice balance in the aroma, and the palate brings an excellent combination of sweet and smoky.
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Updated review, almost another year later, November, 2011: Medium magenta. Medium fruit with some charcoal on the nose. Gentle, sweet, light-handed fruit comes on at first. Soft red berries. It picks up a sleek minerality after a few seconds, gliding the fruit and lightly darkened oak across your tongue. Clean, perky finish, though not acidic. Reaches four stars now five years from vintage date.

2011 Chez Ray Grape Arrivals

2011-10-29T15:40:00.000-04:00

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

2011-10-15T17:37:00.002-04:00

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

2011-10-01T17:29:00.001-04:00

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

2011-10-01T14:01:00.003-04:00

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).

**** Chez Ray Old Hill Glenn Ellen Cabernet Sauvignon, 2006, Sonoma CA - Work in Progress

2011-09-30T21:26:00.000-04:00

Original Review, July, 2008: This is a work-in-progress from the Chez Ray 2006 vintage. Old Hill Glenn Ellen cabernet sauvignon is from Sonoma Valley. In the glass, it is medium red, velvety color.

Aromas are deep fruity, with an almost stinging alcohol "zing", touched by some charcoal oak. Just from the aroma, seems like it needs time to settle down.

On the palate, you get a bold-but-light-touch, mid-palate attack of sweet, bright, alcoholic fruit. Wow - unlike any cabernet sauvignon you've probably experienced - likely because of the unusual fermentation technique (pictured here). Think the easiness of merlot with the body and aromatic style of a pinot noir. I'll give this three stars out of five on the Spirit of Wine scale for now (that seems to be becoming somewhat consistent for the 2006 vintage). But this one has real appeal for the future - so keep watch!
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Updated Review, two years later, September, 2010: Color is consistent, now just a hint of pale brick at edges. Fruity with stewed strawberries on the nose, no "zing". The palate is remarkably consistent over the intervening two years - soft red currant flavors coming through on the finish. Still a lighter, more aromatic style than I am accustomed to in cabernet sauvignon. Leave at three stars, though now I'm not so convinced this will move to dramatically better places with more years.
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Updated review, another year later, September, 2011, now five years from vintage date: Consistent color. Soft berries and hint of strawberry on the nose. Soft red berries on the palate, nicely knitted. The balance of aromatics, soft red berries, and lightly tannic finish brings this to a full four stars at five years from vintage date. This says a lot for the Assmanshausan yeast and cooler fermentation protocol. Following long decant, full day kept cool in partially filled bottle: Soft, very light red fruit and plums on the nose. Soft and full on the palate. This absorbed the air nicely.

***+ Chez Ray Stage Gulch Vineyard Syrah, Petaluma, Sonoma CA, 2007 - Homemade Wine Tasting & Review

2011-08-09T19:44:00.000-04:00

Find prices and retail availability for commercial Sonoma syrah.
By way of background: Stage Gulch Vineyard Syrah from Petaluma, Sonoma CA for the 2007 vintage was made from frozen grapes procured from Brehm Vineyards, as code number 527 - 07SGS. For my collection, the finished wine is called SG7P, because it was fermented with Pasteur yeast. Here is the approach used to winemaking for this selection.

Original Tasting and Review, April, 2010:

In the glass: Stage Gulch Vineyard Syrah 2007 shows as medium deep velvet red in the glass, opaque at the center.

On the nose: Poured cool with a brief decant and swirled vigorously, this Sonoma syrah brings an intriguing charcoal-broiled steak aroma forward, with plums and a touch of oak mixed in.

On the palate: The first elements on the palate are a sweet, almost light red middle, buckled up with some charry oak. A meatiness moves to your cheeks, and alcohols come on towards the end, allowing the balanced light acids and underlying tannins to peek through.

In summary: Overall, a full experience in a nicely darkened aromatic package. Rates three stars on the five-star Spirit of Wine scale.
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Updated review almost a year later, April, 2011: With long decant, color is consistent. Aromas are meaty and swampy dark fruit. Lightly charcoal-broiled black fruit comes to your palate, with peaks of red berries and depths of black cocoa. Gains a plus for its compelling layers, even if slightly disjointed.
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Updated review, another four months later, now four years from vintage date, August, 2011: Cleaner, red fruit nose. The palate has come together as well, showing clean red berry fruit, some oak, and a nice glycerin mouthfeel, even though it finishes squeaky clean.

Find prices and retail availability for commercial Sonoma syrah.

Wine Review & Rating: Chez Ray Meritage, 2005

2011-07-29T23:25:00.000-04:00

By way of background, this is Chez Ray Meritage, 2005, made of 40% zinfandel, 40% petite sirah and 20% pinot noir.

In the glass, it is medium deep burgundy.

On the nose, it shows deep oak and red fruit.

On the palate, the fruits are red and rounded in the mid-palate, definitely showing oak along the edges. A bit of soft charcoal at the finish, which is shorter but clean.

Overall, pleasant mid-red experience, rates three stars on the Spirit of Wine scale.

2006 Chez Ray Blueberry Wine and Blueberry Port recipes

2011-07-15T20:29:00.001-04:00

Original posting date, February, 2007: Here are the recipes used for the 2006 Chez Ray Sweet Blueberry and 2006 Chez Ray Blueberry Port wines:

2006 Chez Ray Sweet Blueberry
For fermentation:
7.5 lbs fresh-picked blueberries, harvested July, 2006 in Shelton CT
6 lb sugar
1.5 lb raisins
1 tsp pectin enzyme
4 tsp acid blend
1 tsp yeast energizer
Cote des Blancs yeast
1 tsp yeast nutrient
21 pts water
After fermentation:
1 pt red grape concentrate
.25 tsp potassium metasulphite
1 tbs potassium sorbate as stabilizer

2006 Chez Ray Blueberry Port
For fermentation:
6 lb fresh-picked blueberries, harvested July, 2006 in Shelton CT
2 lb sugar
.5 lb light malt
.5 lb raisins
.5 tsp pectin enzyme
1 tsp acid blend
.5 tsp yeast energizer
Cote des Blancs yeast
.5 tsp yeast nutrient
4 pts water
After fermentation:
.5 pt red grape concentrate
.1 tsp potassium metasulphite
1 tsp potassium sorbate as stabilizer

Fermentation approach: Crush berries, add sugar and raisins. Add boiling water. When cooled, add pectin enzyme, acid blend, yeast nutrient. Prepare yeast energizer in water, add yeast, add to cooled must. Once fermentation mostly complete, strain mix through sieve into buckets then, once lees have settled out, pour juice into carboys for aging.
Once aged, add grape concentrate to sweeten, potassium metasulphite to preserve, then potassium sorbate as stabilizer. Bottle.
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Review, over four years since fermentation, July, 2011, code BL6, 2006 Chez Ray Sweet Blueberry:
Color is light red with pink highlights. On the nose, light, bright, tangy and candied fruit. Has a cotton-candy element. On the palate, bright and soft sweetness, with soft and light berry tones. Not so noticeable as blueberries, but pleasant and rich. Solid three stars on the Spirit of Wine scale.

Review & Rating: Chez Ray Syrah, Lodi, CA, 2007

2011-06-23T20:18:00.000-04:00

This is Chez Ray Syrah from fresh Lodi grapes, 2007 vintage.

Immediately below are notes from our 2011 blending party:

S7 (2007 Lodi Syrah, CA): Ray: color, mid brick; aroma, bold, some black cherry, alcoholic; flavor, chocolate and sweet, bright; 3+ for depth. Jim: color, deep red/pink; aroma, spice; flavor, good fruit, slight tannic finish, 4+. Eric: aroma, not much aroma; flavor, thin, a bit spicy and acidic; 2. Rob: color, very deep red; aroma, grassy, fresh; flavvor, smooth, tannic; 3.

Updated review: This tasting is a few months after the blending party, now June, 2011: Medium deep burgundy in the glass, some bricking at the edge. Aroma is deep and bold, with black cherry and distinct oak. There is a brightness on the palate accompanied by a charcoal darkness, all surrounding a sweet fruit core. Fresh sweet blackberries. Depth with a hint of chocolate. Retain the three stars on the five-star Spirit of Wine scale, with a plus for continued promise with additional age or decanting.

With some confusion in records for this grape, I'm more thinking S7 is actually AVS7, the labeling 525 AVS7 from Brehm Alexander Valley syrah for 2007.

**+ Chez Ray Syrah, Lodi, CA, 2004 (S4) - Wine Tasting & Review

2011-06-21T18:50:00.000-04:00

By way of background: The Chez Ray Syrah, 2004, (code S4) was made from Lodi grapes, fermented warm, with a combination of French and American oak.

Original review, September, 2010:

In the glass: Medium to deep red in the glass, no brick overtones.

On the nose: Sweet, fragrant, knitted red fruit, some muddled strawberry and raspberry blended in.

On the palate: Light and subtle, feels like raspberry juice in your mouth, showing a touch of acid, a touch of sugar and a touch of tannin. But there is only the merest hint of fruit, so I could not call this balanced. It is a pleasant, bright, lightweight blend however, so not offensive at all.

In summary: Overall, two stars on the Spirit of Wine scale, with a plus for its simple pleasantness. Think of this as a wine that you would pull out on a picnic after you have climbed to a picturesque spot in the foothills of the French Alps. Then you would enjoy it immensely!

With long decant, one week kept cool under vacuum: stays simple and light, picking up light hints of oxidation. Seemed a bit stronger when fresh.
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Updated review, almost a year later, June, 2011: Consistent color and aroma. More sweet raspberry fruit is beginning to peek out from between the closed tannins and acids. Remains quite atypical from what I would expect of a Lodi syrah, but becoming a stronger wine in the intervening year. Not showing any noticeable elements of age yet.

Review: ***+ Chez Ray Lanza Ranch Cabernet Sauvignon, 2003, North Coast, CA

2011-06-10T16:27:00.001-04:00

Original Review, September, 2009: This cabernet sauvignon is made of 100% frozen grapes acquired by Brehm Vineyards from Lanza Ranch in the North Coast, CA, area. It has now had over five years of aging.

In the glass, it is medium deep red, just starting to brick at the edge. Aroma is bold and sweet fruity with red currant. On the palate, a sweet, tannic, ripe plum first hits the back of your palate, bringing a sinking sweet robe of fruit as follow-on. Touch of ripe raspberry melds with the mild acids to turn the tannins into a long-finish. Three stars with a plus on the Spirit of Wine scale.
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Updated review, a year and a half later, June, 2011: Still a medium deep red color with hints of brick. Soft, yielding, red berry nose. The first sip shows more acids than tannins now, with red currant plus plum being the primary flavor elements. Solid, bright mid-red style. Hasn't particularly diminished nor improved with the additional time in bottle.

Review and Rating: ***+ Chez Ray Sangiovese, 2004, Lodi, CA

2011-06-09T21:08:00.000-04:00

Original Review, May, 2008: The Chez Ray Sangiovese, 2004 (G4), was made from Lodi grapes, fermented warm, with a combination of French and American oak. In the glass, it shows as a dark blood red in color.

The nose hits as a deep, funky vegetable-fruit combo.

The sip outshines the nose, however. There is a strong oaky start on the the palate, but this quickly resolves to a furry, intense cherry fruit. The "fur" is a tough tannic backbone still in place, signifying that this can sit for a few more years in bottle. Medium-length finish. Three stars out of five with a plus for intensity and promise for a longer-lived future.

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Updated Review, about a year and a half later, January, 2009: Color and nose have lightened just a bit. The palate comes to the middle with a clean, round red cherry. I don't notice the tannic backbone any longer, suggesting the Sangiovese may be coming of age. Also the intensity has faded. Now, an even, bright, mid-weight red. In effect, a pinot-noir alternative. I'd drop it back a touch to three stars without the plus at this point.

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Updated Review, about a year later, May, 2010: Now a hint of brick showing at the rim. Aroma and flavors consistent with earlier review. A balanced, dry red of medium weight, with a touch of minerality and dust. Still nice. Photo from this tasting.
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Updated review, another year later, June, 2011: Still a hint of brick at the rim of the glass. The nose shows muddled red fruit with a light oxidized overtone. The palate remains bright, red and clean, with hints of sand. Solid, and probably at its peak now.

Chez Ray 2007 / 2008 Blending Party

2011-05-30T17:31:00.002-04:00

Background: Every now and then we need to declare a "blending party" to put together a few single varietals from Chez Ray bottlings. We did the last one in 2006, which is described here. This time a few folks got together to work through the 2007 and 2008 vintages of various California Chez Ray wines.

Blending parties are never defined by the wines, but by the company. Many thanks to Karen and Linda, who sheparded the food and provided social lubrication, and Karin, Jim, Eric and Rob, who joined me as we conducted the tastings and lubricated ourselves.

Here I will report out the individual tasting notes alphabetically by varietal within vintage, then I will report the favorite blends by taster.

The tasting!

Here are the individual varietal tasting notes:

CM7 (2007 Carneros Merlot, Sonoma): Ray: color light red with pink highlights; aroma clean and fresh with blackberries; flavor supple and round. 2+ for friendly. Karin: too tannic. Eric: Color deep red; aroma very subtle but rich and alcoholic; longer finish, light but frui9ty, not too sweet, 3+. Rob: color light red; aroma faint alcohol, strawberry; flavor smoother, verry finish, 3.

CRR7 (2007 Cabernet Sauvignon Russian River Valley, Sonoma): Ray: color medium brick; aroma deep fruit and alcohol; flavor clean bright but light, 2+ for bright fruitiness. Karin: delicate flavor, sweet finish, 3. Jim, good fruit. EricL aroma not much smell; flavor, very nice tannins, strong finish, rich flavor but not too remarkable (though very enjoyable!), 3+. Rob: color, deep red; aroma, tarry; flavor, alcoholic, 2.

CS7 (2007 Cabernet Sauvignon State Lane, Napa, CA): Ray: color, medium deep red; aroma, fruity and deep bold, hint oxidized; flavor, clean and bold dark chocolate, 4. Jim: color, deep red; aroma, spice, boysenberry; flavor, light cab, good fruity, smooth finish; 4+.

MC7 (2007 Carmneros Merlot, Sonoma, CA): Ray: color, medium deep red; aroma, funky, deep and vegatative old world; flavor, oxidized, deep and bold; 3. Karin, 2. Jim: flavor, too dark; 2+. Eric: aroma, stronger than most, almost a hint of red licorice; flavor, strongly alcoholic, a bit fruity, but has an odd funish; 2. Rob: color, dark burgundy; aroma, metallic; flavor, metallic tannins; 3.

P7 (2007 Carneros Pinot Noir, UCD18, Sonoma, CA): Ray: color, light pink; aroma, deep, musky, some oxidation; flavor, tangy and bright with some must; 2+ for layers. Jim: flavor, light fruit; 2. Eric: aroma, fairly strong smell; flavor, sharp and acidic, slightly metallic; 3. Rob: color, pinkish red; aroma, very light alcohol; flavor, very tannic, strong alcohol; 2.

PS7 (2007 Petite Sirah, Edon Knoll, Talmage CA): Ray: color, medium deep red; aroma, bold, beefy and alcoholic; flavor, deep plums and smooth; 3. Karin: some tannin, 4. Jim: color, ruby; aroma, spicy; flavor, nice fruit, alcoholic finish; 4. Eric: aroma, no smell; flavor, very thin and metallic; 1. Rob: color, dark burgundy; aroma, light, loamy, butter; flavor, smooth, full-bodied; 4.

S7 (2007 Lodi Syrah, CA): Ray: color, mid brick; aroma, bold, some black cherry, alcoholic; flavor, chocolate and sweet, bright; 3+ for depth. Jim: color, deep red/pink; aroma, spice; flavor, good fruit, slight tannic finish, 4+. Eric: aroma, not much aroma; flavor, thin, a bit spicy and acidic; 2. Rob: color, very deep red; aroma, grassy, fresh; flavvor, smooth, tannic; 3. (May actually be 525 AVS7, an Alexander Valley Syrah from 2007)

SG7 (2007 Stage Gulch Vineyard Syrah, Petaluma, CA): Ray: color, deep brick; aroma, bold and dark chocolate; flavor, cocoa, round and sweet with solid overtones; 4. Karin: aroma, spicy; 3. Jim: color, ruby; flavor, light finish, fruit; 3. Eric: flavor, hint of pepper, long complex finish; 3+ finish is fantastic. Rob: color, burgundy; aroma, tarry and oak; flavor, smooth tannins, sweet berries; 2.

C8 (2008 Lodi Cabernet Sauvignon, CA): Ray: color, medium light red; aroma, shy light, funky blackberry; flavor, clean, moderate finish, interesting funk; 3. Karin: tannin, 2. Jim: flavor, light cab; 3. Eric: aroma, salty smell; flavor, also salty, a bit strange and metallic; 1. Rob: color, light burgundy; aroma, tar, tobacco; flavor, smooth.

CS8V (2007 State Lane Cabernet Sauuvignon, Napa, CA, with VQ-15 yeast): Ray: color, deep purple; aroma, fresh laundry and deep plum; flavor, sleek, extracted cherries and plums, 4. Karin: 3. Eric: aroma, not noticeable; flavor, big lasting finish, rich and fruity, hits every part of the tongue; 4. Rob: color, deep burgundy; aroma, oaky; flavor, sweet berries; 4.

M8 (2008 Lodi Merlot, CA): Ray: color, light red, hint of brick; aroma, plums and hint cocoa; flavor, milk chocolate and bright; 3+ aromatic palate. Karin: perfumy; 3+. Eric: flavor, smoky, acidic, light finish; 3. Rob: color, light burgundy; aroma, tar; flavor, sweet, berry; 4.

MA8 (2008 Columbia Gorge Malbec, Hood River, OR): Ray: color, medium deep burgundy; aroma, perfumed, violets; flavor, concentrated, rich and bright; 4 (3+ after awhile). Karin: good to blend; 3. Jim: flavor, good finish, light fruit, tannic middle; 3. Eric: aroma, very little; flavor, acidic, a bit fruity; 2. Rob: color, burgundy; aroma, oak, woodsy; flavor, sweet, smooth; 4.

P8 (2008 Underwood Mountain Pinot Noir, WA): Ray: color, light brick pink; aroma, shy light, hint tobacco; flavor, bright, spicy, clean, aromatic finish; 3. Karin: good finish; 4. Jim: color, light; aroma, raspberry; flavor, light fruit, deep finish; 3+. Eric: color, very light, more like a rose; flavor, banana-like aftertaste; 1. Rob: color, pink; aroma, tar; flavor, thin; 1.

SA8V (2008 2008 Alexander West Side Syrah, Sonoma CA - with VQ-15 yeast): Ray: color, deep brick; aroma, milk chocolate and plums; flavor, extracted black cherr, bold; 4+ layered and long. Karin: too tannic; 2. Jim: color, ruby; aroma, ?nose?, light gooseberry; flavor, little tannin; 4. Eric: aroma, light but interesting; flavor, big and bold, long finish, almost a meaty feel; 3+.

SR8 (2008 Rodger's Vineyard Syrah, Mendocino CA): Ray: color, deep brick; aroma, sweet and aromatic violets; flavor, sleet and alcoholic; 3. Jim: flavor, spicy fruit; 3. Eric: flavor, light but slightly earthy, shor finish, high alcohol; 3. Rob: color, deep burgundy, purple; aroma, tarry, buttery; flavor, tannic, berries; 2. Rob: color, purple; aroma, tar; flavor, alcohol, sharp; 1.

Z8 (2008 Lodi Zinfandel, CA): Ray: color, medium brick; aroma, alcoholic and bright, some twigs; flavor, sweet, some tannins, red berries, solid; 3+ distinctive, red berry style. Jim: flavor, light zin. Eric: flavor, tangy and metallic, strange; 2. Rob: color, light burgundy; aroma, metallic berries, tar; flavor, sharp tannic, sweet; 3+ is good!

The blends!

Ray:
1) CS7, CS8V, SA8V;
2) CS7, S7, SG7, SA8V;
3) CS8V, MA8, Z8

Karin:
1) CRR7, M8;
2) PS7, CS8V

Jim:
1) S7 (25%), CRR7 (25%), SA8V (50%)

Eric:
1) CM7, CS8V, SA8V;
2) CRR7, CS8V, M8

Rob:
1) PS7, CS8V;
2) M8, MA8;
3) CS8V, M8

------------------------------
Updated note, over six months later, December, 2011: I tried a "Chez Ray Emeritage 2007/8" from CS8V, CRR7, PS7, MA8 and M8, all of which figured fairly prominently in the favorite varietal blends: Color is medium red with hints of both brick and magenta. On the nose, some deep classic Napa-style fruit with hint of oak. Palate is soft, deep, luxurious, rich and full of solid black and red fruit. Spreads gently across your palate, bringing depth, rich plums, cassis and light acids that help the deep fruit lodge in your cheeks for a full finish. Four stars.

Comparison: Fermenting Lodi Zinfandel grapes with and without stems

2011-05-28T19:19:00.000-04:00

In 2005, I made two batches of Lodi Zinfandel, one fermented with crushed grapes removed from their stems, and one fermented with grapes that were crushed with their stems intact. (For the record, they were labeled as Z'5 and Z,5 for the 2005 varietals) Right after fermentation, those with the stems showed a distinct vegetative aspect, which seemed to fade with aging. Separately, I have made recent tasting notes with both wines, here for the stemmed wine, and here for the de-stemmed wine.

But now I will do a head-to-head comparison...

In the glass, the two wines are almost indistinguishable: both light brick red, the de-stemmed version shows a bit more purple in the mix. (In the photo below, the version with stems in on the left, the de-stemmed version is on the right.)

Aromas are similar and virtually indistinguishable, both sweet with bright highlights.

On the palate, the main difference is not in the flavors, which are consistent one to the other, but in the mouthfeel. The varietal fermented with stems still shows an angular aspect, sharp elbows bringing you into the finish. The de-stemmed version shows instead a creaminess, a soft and silky migration into the finish. That is at least a half-point (ie, a plus sign) difference on the five-star Spirit of Wine scale.

Review & Rating: Chez Ray Zinfandel with Stems, Lodi, CA, 2005 (Z'5) (Z prime 5)

2011-05-28T17:25:00.000-04:00

By way of background: We made the 2005 Lodi zinfandel (from grapes) in two ways: with stems attached, and with stems removed. This one, labeled as Z'5, was fermented with the stems attached. Initial tasting notes from 2006 were made at our blending party here.

Initial review : This is Chez Ray Zinfandel with Stems, Lodi, CA, 2005 (Z'5).

In the glass: Very light brick orange, lighter than pinot noir.

On the nose: Poured cool and swirled vigorously, shows deep, solid oak and light, sweet fruit. From the aroma, seems like this will be light bodied but friendly.

On the palate: The primary elements on the palate are in fact mellow and light on the mid-palate, showing soft raspberry and cherry. Oak brings along some tannins, which with light acids settle in to a modest-length and clean finish.

In summary: Overall, rates three stars on the five-star Spirit of Wine scale.

Here's what we said about this wine five years ago, in 2006: 2005 Lodi Zinfandel with Stems, Lodi, CA (Z'5, code #41) - zen nose, tannin, fruity, smooth, fragrant (91), zin!, red-light, soft tannin, mid fruit, soft acid, mid alcohol, tasteless at first, bitter aftertaste.

The review of the stemless version of this wine also generated three stars and is available here, from October, 2010. Blending notes for the stemless version from 2006 are as follows: "upfront aroma, concord grape flavor, nice, smooth, fruity (90), soft tannin, mid fruit, light acid, light alcohol, concord/zin, interesting, fruity but full".

Winemaking Experiment: Comparison of Three-Year-Old Syrah Fermented with Two Different Yeasts

2011-05-08T19:57:00.000-04:00

Find prices and retail availability for Alexander Valley syrah.
Here we are comparing two syrahs, both made at the same time with the same winemaking techniques with one difference: yeasts. Here are the two contender yeasts and wines:

Assmanshausen (AMH) 534-07AWSS - 2007 Alexander West Side Syrah, Sonoma CA (SA8A)

VQ15, now generally called RP15 534-07AWSS - 2007 Alexander West Side Syrah, Sonoma CA (SA8V)

They are both made from frozen grapes secured from Brehm Vineyards from the 2008 vintage in early 2009. You can review the winemaking plan in this post.

In the glass, both wines show a consistent deep burgundy color, opaque in the middle. The Assmanshausen veers toward brick at the edge while the VQ15 veers towards purple.

Following four hours of decanting in glasses, the Assmanshausen shows a solid fruit, deep and with a tangy edge, perhaps a touch of menthol coming through. The VQ15 brings deep, potent dark cassis fruit forward, soft, sleek and powerful.

For the palate, Assmanshausen is solid, thick in the mid-palate, with a tip-of-tongue stimulating acid that comes along towards the end. The finish takes these acids and lets them slowly recede to a clean finish. The VQ15 is full and spreading burgundy velvet on your mid-palate, bringing just-dark sweetness across your palate. Yes, there is an acid there too, but subdued. The finish rides on minerality and tannins.

To me, there is no question, VQ15 (RP15) better evokes the qualities, character and potential of this Sonoma syrah. I'll stick with it for my deep red fermentations.

VQ15 (RP15) was selected from work with winemaker Jeff Cohn from spontaneous RockpileVineyard syrah fermentations in California. It is recommended for use in concentrated reds, particularly zinfandel, syrah, cabernet sauvignon and merlot where a moderate fermentation rate is desired along with a rich, lush, balanced mouthfeel and full body.

Find prices and retail availability for Alexander Valley syrah.

Rating: *** 2005 Chez Ray (Wine Kit) Woodbridge Ranch 11 Cabernet Sauvignon - Central Valley, CA

2011-05-02T21:55:00.000-04:00

Original Review May, 2007: This is wine made from a bag of grape juice! It is called the Selection Estate Woodbridge Ranch 11 Cabernet Sauvignon. I made it more or less following Winexpert instructions.

I did not use the bentonite for clearing and I made it to about 5.5 gallons rather than 6 gallons. The major change I made was to add a bunch of skins from my own Lodi and Napa fermentation to potentially give this a bit more aromatic and tannin "punch". We'll see what came of all this...

Color is an even deep red. While swirling, grape juice aromas jump out of the glass. On closer examination, aroma is a mild liquor-like cherry, maybe like smelling the inside of a chocolate-covered cherry, but without the chocolate. The favor fills the mouth with a round, smooth touch, no complexity, no aromas, but big and round in the middle. Just a touch of cherry around the edges. And a finish that flits past you before you even notice.

In total, this is like some kind of mixture of wine, grape juice and new port. Not quite wine; but not quite a liquor either. Not something to write home about; but not a total abomination. For ratings, I'm stuck between two-plus and three-minus. I guess I'd open another bottle, so that's three-minus. (But, to give full disclosure, part of the reason I'd so readily open to another bottle is probably that I've got a couple dozen of them from the five-gallon batch!)

For comparison, here's what the manufacturer says about this bag 'o juice:"Our Cab has trademark black currant and cherry flavors, but its true triumph is the subtle weave of complex flavor compounds that contribute to the overall experience. Oak and tannins, pepper and spice, combining structure and rich fruit for a red wine that dazzle from first aroma to long elegant finish."

Well, that sounds a bit "je ne sais quoi" to me!
---------------------------------

Updated Review, October, 2008: Still a nice mid-palate, round and cherry. Not enough before or after, though.
---------------------------------

Updated again, December, 2009:

In the glass: Deep blood red and purple, opaque from within about a quarter inch of the glass edge.

On the nose: Poured without a decant and swirled vigorously, still has that cherry cordial element.

On the palate: Think now more like a cherry caramel, sweetness lifts up and to the top of your palate, with light acids descending.

And the finish: Seems a bit longer than I noted before, with light caramel drifting away.

In summary: Not so bad an experience overall. I'd go with three stars on the five-star Spirit of Wine scale. It has actually held up pretty well to the four years in bottle.
---------------------

Updated Review, another year and a half later, May, 2011: More blood red than purple at the edge of the glass now. Cherry cordial on the nose with some broccoli creeping in. Still full and red caramel, but with a definite "over-the-hill" vegetative element creeping in. Better get to the rest of these soon.

Review & Rating: ***** Chez Ray Caldwell Cabernet Sauvignon, Napa, CA, 2006

2011-05-01T19:41:00.000-04:00

Find prices and retail availability for Caldwell cabernet sauvignon.

By way of background: This is tasting notes for wines made as part of the 2006 Chez Ray vintage of frozen grapes from Brehm. The fermentation process is described here.

Initial review : This is Chez Ray Caldwell Cabernet Sauvignon, Napa, CA, 2006.

In the glass: Medium deep red throughout.

On the nose: Poured cool with a brief decant and swirled vigorously, shows a subtle but sophiscticated blend of mahogany, oak, and taut deep fruit. From the aroma, seems like this will be restrained, but potentially powerful.

On the palate: The primary elements on the palate are in fact rich and robust on the palate, bringing svelte deep fruit, solid surrounding tannins, and a sweetness that is voluptuous in its elegance. The finish glides along on sweetness, turning mineral and completely clean as it vanishes.

In summary: Overall, rates five full stars on the five-star Spirit of Wine scale, as good as it gets!

Find prices and retail availability for Caldwell cabernet sauvignon.

**** Chez Ray Alexander Valley Syrah, 2006, Sonoma CA

2011-04-28T20:53:00.001-04:00

Find prices and retail availability for Alexander Valley syrah.

Original Review, September, 2008: The Chez Ray Alexander Valley Syrah, 2006, from Sonoma, CA, is from 2006 Brehm Vineyard grapes made using an unorthodox cool-fermentation technique. Consider it still a work-in-progress, needing additional age. But let's see how it's doing...

Color is medium red, lightly bricking at the edges. Aromatics bring charred oak, with touch of clean, dark fruit. This may be reflecting the dark-toasted oak staves used in the process. On the palate, first note is a hot and sweet middle, fruit coming in second. Though the alcohol is indeed hot, the wine is still somewhat light on its feet, rolling and building around your tastebuds and up into your cheeks.

I'll go with three stars out of five, using the Spirt of Wine scale. In what may be typical of this cool-fermentation technique, the wine shows a high-pitched, aromatic side along with its deeper body. Kind of like a pinot noir blended with a zinfandel.
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Following a full day's decant, the Chez Ray Alexander Valley Syrah, 2006, opened out quite a bit. Still three stars, but an improvement over the right-out-the-bottle pour. Suggests promise with aging. Often a full day decant (in wide-bottom decanter) is a bit too much for a wine to handle.
-------------------

Updated review, two and a half years later, April, 2011: Color has held fast, medium red with brick edges. The aroma is of medium weight, solid syrah, no longer dark. On the palate, a wonderfully balanced mushroom and medium dark fruit syrah, with lifting acids and just enough sandy tannins to remind you this wine still has bones. A full point jump to four stars. Remarkable improvement with a couple of years of age. Following long decant, several days in partially-filled bottle under vacuum at room temperature: Brighter metallic aromas now. Surprisingly, a touch brighter on the palate too, but with much of the same outstanding balance.

**** Chez Ray Merlot, 2003, Yakima Valley, WA

2011-03-24T21:37:00.003-04:00

Original Review, October, 2008: This 2003 Chez Ray Merlot is made from frozen grapes from Brehm Vineyards, fermented warm with Pasteur Red yeast, pressed at dryness.

Medium dusty red in the glass. No bricking yet, despite five years of age. Aromas are medium/shy, deep and ruddy. Only a hint of oak and deep fruit.

On the palate, you note a full, deep middle - somewhat inky - with even tannins coating the rest of your mouth. Finish is balanced, moderately long, fairly classic.

Three stars with a plus for classical beauty, using the Spirit of Wine scale.

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Updated Review, over a year later, February, 2010: Color, aromas and body have held very well during the past couple of years. Now, furry and round on the finish. Heading toward four stars.
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Updated Review, now eight years from vintage date, March, 2011: Deep red in the glass, opaque in the middle, now bricking at the edge. Aromas are deep, almost over-ripe fruit, suggesting it may be at or past prime. Palate is round and balanced now, full, deep and layered. It is at its peak, and just touches the fourth star. Following long decant, held overnight in partially filled bottle, kept cool: The aroma still hints of over-exposure, but now even better knitted together on the palate. Quite compelling.

Review and Rating: *** Chez Ray M'5 Los Lomas Merlot, 2005, Carneros, Napa County CA

2011-02-27T15:01:00.000-05:00

Original Review, July 2008: This is a newer vintage Chez Ray wine, vinted from Brehm frozen grapes from Napa county. This pure-breed merlot was first sampled here and its making was described here.

This is one of two Carneros merlots I made from 2005. The other one is reviewed here.

Let see what this one is like: In the glass, it is a medium magenta with purple highlights. The aroma is intriguing: "eau de helium" is how I would characterize it; actually seems like you are sniffing inside a balloon! Not a bad aroma, just odd. Let's see, here's the balloon knot, hmmm, very smooth sides, etc...

Now let's see what the inside of a helium balloon tastes like: most of what you notice first are an onslaught of acids across the palate, this is backed by a tannin finish that further puckers after you're already puckered from the acids. My face is a sorry sight at the moment.

This definitely has structure and acids, but no fruit and no classical aroma of note. I would recommend laying down for a few years. My fingers are crossed, but I'm somewhat dubious. One star out of five on the Spirit of Wine scale, with a plus for hope for the future.

--------------------
Now a year later, late May, 2009: Mid-deep red - serious blood color. Aromas are not helium any longer - deep, serious, subdued black fruit. On the palate, a lifted acid and solid tannic core, but a solid fruit is squeezing up from out of the depths. The combination is taking on a serious, tough sweetness. Clean finish. Quite intriguing. Time will still help. Now three stars. Good promise for future.

-------------------

Updated Review, July, 2010, about five years from vintage date, and three and a half years since bottling; just over one year from last review (picture is from this tasting): Consistent color and serious black cassis on the nose. An acid-driven, but full tannin and fruit-backed structure on the palate. Excellent "fur" and sweetness on the long-lasting palate, with tongue-prickling acids at the end. Still a strong three stars. May even grow to a higher level with more time.
---------------

Update Review, February, 2011: Deep magenta. Still love the deep, brooding, dark aromas. Powerful balance on the palate - shows deep blackberry fruit, big acids and tannins backing things up. A hint of more mature characters coming through.

***+ Chez Ray Syrah, Stage Gulch Vineyard, Sonoma, CA, 2005 (S'5 - S Prime 5)

2011-01-01T22:40:00.001-05:00

Original Review, January, 2011, over five years from vintage date:

By way of background: This is the Chez Ray wine labeled S'5 (S Prime 5), which I believe to be 2005 Stage Gulch Vineyard Syrah, Sonoma County, CA (SG5, code #96) (The uncertainty is that I did not record an S'5 labeling - I expected that Stage Gulch would be SG5. However, in the wine cellar, I see no SG5's only S'5's!). From our original tasting in 2006, we reported: " smoke, roast meat, oak, round (**), light, burnt toast (84), red raspberry, meat, lo/mid tannin, mid fruit, mid acid, mid alcohol."

In the glass: This syrah shows magenta in the glass, purple and brick at the edge. (The photograph appears more brick than reality.)

On the nose: Poured cool with a brief decant and swirled vigorously, this Sonoma syrah shows complex aromas that still show an intense sweet beef blood mixed with some overripe blackberry.

On the palate: The primary elements on the palate are an intense, slick and thick dark fruit in the middle, sliding to a thick mineral coating in your cheeks. A bit of acids lift the finish from its dark depths.

In summary: Overall, a rich, deep experience, rating three stars on the five-star Spirit of Wine scale, with a plus for its definite concentration.

Winemaking Program for the Chez Ray 2010 Red Wines

2010-12-23T23:47:00.002-05:00

(Please read my 2010 VINTAGE CAUTION AND EXPLANATION before trusting any of this process!) For the 2010 Chez Ray vintage red wines, both fresh and frozen grapes were secured. Process was consistent for all: Fermentation was started warm, in plastic buckets with approx 1 tsp VQ-15 Rockpile yeast (also called RP15) per 5-gallon bucket, reconstituted in warm water with approx 1.25 tsp Go-Ferm starter. Once fermentation was underway, 1/2 tsp Fermaid-K was added, with another 1/2 tsp of Fermaid-K added during approximately the third day of fermentation. At the end of the third full day of fermentation at room temperature (a full week for the Brehm frozen grapes - the room termperature while they were fermenting veered cooler), the buckets were moved to basement temperatures (60-degrees or so Fahrenheit) to finish at a cool ferment. Once the primary fermentation was complete (two to three weeks, when refractometer showed approx 7-8 brix uncorrected for alcohol; a bit longer for the Brehm grapes, when the skins no longer rose), the must was pressed. The juice from the pressings was allowed to settle for a week, then poured (ie, racked, but done as a slow pouring) into glass carboys or buckets for aging in the basement. Three ounces (by weight, equal to 7.5 oz by volume) of combined French and American medium toasted oak chips were added to each five gallons at this point. The wine left in buckets was covered with wax paper, which seems to have made a nice oxygen seal. Malolactic fermentation was begun once all the wine settled and was racked off its gross lees. To do malolatic, the buckets and carboys were moved upstairs to the warmer living area of the house. Optimalo Plus was 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 was briefly reconstituted and stirred in to the buckets based on proportion of the labeled 66 gallon target batch.

Dates were approximately:
October, started fresh grapes from Lodi and, two weeks later, from Paso Robles
November, started frozen grapes
December, finished pressing last of frozen grapes
Late December, started malolactic in warmer temps
Late January, moved buckets back to cool cellar

Fresh grapes were:
Lodi Vertical Shoot Positioned (VSP) Cabernet Sauvignon (2 trays) (brix 26 ph 3.42)
Lodi Old Vines Zinfandel (4 trays) (brix 22.5 ph 3.52)
Paso Robles Cabernet Sauvignon (2 trays) (brix 24 ph 3.11)
Paso Robles Merlot (2 trays) (brix 24 ph 3.39)
Paso Robles Zinfandel (2 trays) (brix 24 ph 3.48)
Paso Robles Syrah (2 trays) (brix 23 ph 3.43)

Frozen grapes from Brehm were:
2007 Ranch Sarco Cabernet Sauvignon, Coombsville District, Napa (5 buckets)
2008 Windsor Oaks Cabernet Franc, Russian River, Sonoma (702 08RRCF) (1 bucket) (brix 24.8 ta 0.56 ph 3.68)
2008 Windsor Oaks Sangiovese, Chalk Hill, Sonoma (741 08CHSV) (1 bucket) (brix 25.8 ta 0.64 ph 3.77)

Making Chez Ray Mmmm-Berry 2010

2010-12-23T20:39:00.001-05:00

Starting, October, 2010: I've made a couple of prior Mmmm-Berry batches before, where I've mixed various combinations of blackberries, black raspberries and red currants into a light red wine, finished slightly sweet. The aromatics and natural acids of the berries bring a nice lift to the glass.

Recipe: For the Chez Ray Mmmm-Berry 2010 edition, I am blending a mix of frozen local berries together. Covering almost two-years of picking in Westport, CT, the recipe included (roughly) 50% blackberries, 40% red currants, 10% white currants and a big handful of mixed red raspberries and blueberries.

Process: To make the wine, I started with approximately 40 pounds of berries. I decided to plan for about 5 pounds of berries per gallon of finished wine, yielding a target of 8 gallons of wine.

I started thawing with the help of a microwave oven. Then the berries were dumped into 6-gallon fermentation buckets. As I dumped the berries in, I layered in approximately two pounds of sugar per gallon of intended wine. The sugar helps draw out liquids from the berries, and would be needed in the final blend anyway.

After thawing, some crushing in the buckets and mixing, and adding some additional water to get closer to what I thought would be the 8 gallon target, I measured a starting sugar level (brix) of about 24 degrees, yielding a potential of just over 13% alcohol if my wine finished dry.

Using Go-Ferm, I reconstituted 71b-1122 yeast, which I chose to highlight long-lasting tropical fruit aromas. The 71b yeast also doesn't survive at high alcohol levels, allowing me to sweeten the wine at finishing without as much fear of fermentation beginning again. I have enjoyed using Cote des Blancs yeast for these Mmmm-Berry wines in the past. 71b is said to have similar fermentation characteristics, with the additional leaning towards aromatics. My plan was also to conduct the bulk of the fermentation in cool, 60-degree F wine cellar conditions, which would further emphasize aromatics over color and tannin extraction.

After a full day of fermentation in warm conditions, I supplemented the fermentation with Fermaid-K nutrient. This has worked well for me with past fermentations to feed active yeast.

After another day or so, I poured off the free-running liquid (almost 6 gallons of the target 8 gallons) into one bucket for continued fermentation. Separately, I took the berry pulp and pressed it through a wine press, yielding most of the additional two gallons of liquid I sought.

I decided to ferment the pressed juice separate from the free-run juice, just to see what differences might ensue. All of the wine went into my cool wine cellar.

Within a day or so, I noticed a sulfur "funk" (HS2) coming from the free run juice. To correct this, I poured the fermenting juice back and forth several times between buckets, to agitate and incorporate oxygen. After this treatment, the sulfur smell was almost eliminated with another day.

The juice has continued to ferment - slowly - for the past two weeks in the wine cellar conditions. The alcohol level is steadily rising, nice aromatics are forming, and the early markings of another pleasant berry wine are in sight!
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Bottling, December, 2010: My juice - with free run and pressed juice combined - has been settling in the plastic food-grade pails, covered with wax paper. Today, I poured the clean juice from the settled bucket and added 1/4 teaspoon potassium metabisulphite. I collected this juice in another food-grade bucket, and bottled a half-dozen or so bottles with 12 teaspoons of sugar per 750 ml bottle. The remainder was left without sugar in the pail, with the wax paper coating. I'll tap it for additional bottles in the future.
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Blending, later December 2010: I found that this Mmmm-Berry 2010 was especially pleasant when blended 50/50 with botrytised chardonnay/chenin blanc. Both were finished dry, and the blend required around 16-18 teaspoons of sugar per 750 ml bottle to get a dessert-like finish that still let the bright acids shine through. I called this Elmstead Lane 2010 Sweet Berry Wine.

Rating: *** 2005 Chez Ray Pinot Noir (P5), Carneros, Sonoma County CA

2010-12-06T21:58:00.001-05:00

Original Review, April 2007: This wine is from the Brehm frozen grape series. Early tasting notes from our tasting party are here. Wine is medium brick in color. The nose pushes smoky fruit. On the palate, the tannins are most noticeable, a smoky fruit comes second. But the fruit is very shy. The acidity is bracing and the wine is powerfully dry - kind of like taking raspberries, removing their sugar, then drying them. We're still waiting for the sun to shine on the fruit in this one. I'm not sure that aging will do it. Two and a half stars out of five.

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Updated Review, Sept 2008: Color and aromas are consistent with 2007 tasting. Interesting in the palate, though... the middle is still smoky and charred, but surrounded now with a sweeter, almost round berry fruit. Still acidic, but now it's at least wearing clothes. Moving to three stars because it has regained promise for the future.

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Updated Review, Nov 2008: Color consistent. Aroma picking up a bit of smoky basement overtones. Fruit still building. Recommend another couple of years and/or blend with a too-fruit-forward wine - perhaps the Lodi Zin. Hmmm...

OK, just tried the blend: 2005 Pinot Noir plus 2005 Lodi Zinfandel, 65/35. Color: pale red. Aroma: basement with a fruit lift. Palate: still stingy, puckery tannins, now with a hint of fruit. At 50/50 blend: Color: paler red. Aroma: fruity with a charcoal twist. Palate: Light fruit middle at first, follows with a touch of charry acids. Pleasant, but seems to have lost the pinot noir character. Thus, I would stick with the 65% pinot noir/ 35% zinfandel as the preferred mix.

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Updated Blend, June 2009: Tried a 65% P5 2005 Pinot Noir with 35% Z5 2005 Russian River Zinfandel - similar to the blend above, but with the Lodi zin substituted with the Russian River zin. Color: medium red. Aroma: bright zin vegetable. Palate: Tight acidic fruit in center, but sweetening just a touch at the edges. Better than P5 alone; not as nice as Z5 alone.

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Updated Review, five years from vintage date, December, 2010: Color has stayed consistent, medium brick. The aroma is charcoal-broiled fruit. So is the palate, though it moves more to charcoal-crusted red currants and raspberries.

Following long decant, three days kept cool in a partially-filled bottle under vacuum: Same aroma, although - remarkably perhaps - the palate has seemed to develop some fruit underlying all this scorched earth. Some promise with either more air or time. Even longer decant, three more days kept cool without vacuum: The charcoal on the aroma is fading now, leaving more black fruit residue. Smoother still on the palate - this one wants a LOT of air.

*** Chez Ray Cabernet Sauvignon, CA, 2002

2010-11-08T20:28:00.000-05:00

This well-aged "kit" wine was prepared from Wine Art "Gold" version cabernet sauvignon from 2002. It is deep magenta in the glass, even after eight years in the bottle. Aromas are full, fleshy and lightly sweet. On the palate, this does show the classic kit wine simpleness on the palate, with no challenging tannins nor acids. The flavor is a bit less fruity than some of the kit wines, however, offering a more satisfying sleekness. In that regard, the primary palate note is a dry black cherry, buttressed by ripe blackberry. Because of the pleasantness, a three star rating on the five-star Spirit of Wine scale.

*** Chez Ray Lodi Syrah (S5, S'5, S5 Prime), 2005

2010-10-31T17:31:00.001-04:00

Original Review, October, 2010: This 2005 syrah from Lodi grapes was given preliminary notes as follows:

2005 Lodi Syrah, Lodi, CA (S5, code #46) - nice nose and fruit, rich, acidic, sweet, nice finish (90), hi-red nose, red burnt merlot, soft tannin, mid fruit, soft acid, soft alcohol, dry, lots of bite, very tasty

Now, following several years in the bottle, it shows as solid mid-red in color, not quite opaque in the center. Poured cool with a brief decant, it shows a shy, slightly plumy nose, with the tiniest hint of savory earth. On the palate, a gentle, spritzy, sweet, red berry sleekness comes to the mid-palate. Tannins and acids are gentle. A touch of sweet red currant heat to finish. Just makes it to three stars on the five star Spirit of Wine scale.

*** Chez Ray Lodi Zinfandel (Z,5 - also Z5 underbar), 2005, CA

2010-10-31T14:47:00.000-04:00

Original Review, October, 2008: This is a Lodi, CA, zinfandel, fermented from 2005 fresh grapes without stems. Here's our description from the wine blending party in October, 2006: "upfront aroma, concord grape flavor, nice, smooth, fruity (90), soft tannin, mid fruit, light acid, light alcohol, concord/zin, interesting, fruity but full".

Let's see what we've got after some time in the bottle...

Color is light red - gosh, almost pink - with a speck of orange at the edges. Aroma has a touch of charred oak, and a base of something I would almost call orange-grape. The palate is quite easy and pleasing. It shows light, easy, slightly sweet fruit, very mild acids and a graceful, though light, finish. I'd try it again, so it will just barely get three stars out of five on the Spirit of Wine scale.

Updated Review, two years later, October, 2010, now six years from vintage date: Color is the same light red. The orange and charcoal has now knitted nicely together on the palate - quite distinctive, light, mellow and aromatic. The palate is still simple, light, sweet and easy.

Review and Rating: **** 2006 State Lane Cabernet Sauvignon, Yountville, Napa, CA

2010-10-31T13:40:00.001-04:00

Original Review, November, 2008: The 2006 State Lane Cabernet Sauvignon from Yountville, Napa, CA, is from a batch of frozen grapes from Brehm, fermented cool.

In the glass, this is medium ruby red. Aromas are bold and fragrant, well-perfumed of a deep fruit, hints of inky purple. On the palate, a pleasant front and middle - the tannins tap the front and roof of your mouth. Clean, fresh, bright, but no real acid bite at all. Light, fresh, subdued red cherry finish. Three stars out of five, using the Spirit of Wine scale.

Updated Review, two years later, November, 2010, now four years from harvest date: Still medium ruby red, with hint of brick at the edge. Poured cool with a brief decant, a fleshy and earthen midtone red. On the palate, an impeccable, lithe red fruit balance. Silky fruit with gentle tannins and acids carrying aromatic currants through and across your mouth, lightly lodging in your gums for a long and enticing finish. Light weight, akin to a pinot noir, but excellent concentration. Now four stars with the extra age and brief decant.

Chez Ray Cabernet Sauvignon, Lodi, CA (from juice), 2003 - Wine Tasting & Review

2010-09-19T18:29:00.000-04:00

The Chez Ray Cabernet Sauvignon from Lodi, CA for 2003 was made from juice, no skins. In the glass, it is mid red, with pale highlights at the edges. Aromas are tangy, juicy fruit, with a hint of oak. On the palate, the juice origins are clear - almost no acids or tannins, bringing a dry Welch's grape drink to the mid-palate, backed up by a characteristic taste that I have only noted before in this blend. Years ago that character was offensive, now it takes a gentle, and not unpleasant supporting role. I would go with two stars on the Spirit of Wine scale, with a plus for relative inoffensiveness. Not one of my strongest recommendations.

**** Chez Ray Russian River Windsor Vineyards Zinfandel, (Z5) Sonoma, CA - Review and Rating

2010-09-10T19:27:00.001-04:00

Original Review, May, 2009: The Chez Ray 2005 Russian River Zinfandel is from Windsor Vineyards, delivered as frozen grapes from Brehm Vineyards. Original tasting notes from our post-fermentation blending party are here.

Let's see how it's doing with a couple of years of age...

In the glass, it is deep magenta with a touch of rust color. Aromas are bold, purple-inky and wildly alcoholic. Keep the lit matches away! Fruit is a bright blackberry.

Upon sipping, this zinfandel slides to the middle of your palate, emitting minerally, smooth, liquor-like drapes of sweet, easy fruit. Acids and tannins are hidden entirely, but you feel they are underneath, pumping up the intensity. Finishes with a clean metal sheen, touches with glints of fruit. Four stars on the Spirit of Wine scale. Quite ready to drink now, though another year or two in bottle won't seem to hurt anything.
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Updated Review, now five years from vintage date, September, 2010: Consistent color, just a hint of brick at the rim now. Wild purple ink on the nose. A full intensity of ink on the palate, dripping down your cheeks, buttressed by clear underlying tannins. Holding up extraordinarily well.

Following long decant, two days kept cool in partially-filled bottle: Now blood-red ink on the nose, rather than purple. Tannins have gotten sleeker on the palate too. Yum, still good stuff. Gonna try a couple more days too.

Bottling the 2010 Chez Ray Whites - Chardonnay and Gewurztraminer

2010-09-06T21:16:00.003-04:00

This Labor Day Weekend, I bottled the wines made in 2010 from frozen grapes from Brehm Vineyards... the 328-06 2006 Columbia Gorge WA Gewurztraminer and the 335-06 2006 White Salmon Vineyard WA Chardonnay.

Both were fermented cool - at about 60 degrees fahrenheit - using Cote des Blancs yeast. Juice was fermented in the plastic pails that the frozen juice was received in, and settled for a few months in my wine cellar, with plastic wrap on top of the juice. From past experiments, this did an excellent job of preventing oxidation during short- to intermediate-term aging.

The gewurztraminer and chardonnay were bottled separately. I created a freeze-fractionated higher-sugar gewurztraminer (got to about 28 brix), which I have not bottled yet.

The remaining gewurztraminer which was siphoned off during the freeze-fractioning, ended up at about 21 brix. I have also kept that in the bucket and am sweetening that lightly (about 3 teaspoons sugar per 750 ml bottle, or approx 1/10 teaspoon stevia) to create a summer white wine.

By the way, the stevia (used in powder form) seems to work quite well in this wine, creating no metallic off-flavors that I can detect. It is a very clean, non-cloying sweetness. For wine sweetening, my rule of thumb is to use about 1/30 to 1/50th the amount of stevia as I normally would use sugar. It is a non-fermentable sweetener, so should be fine for storage. I have not tried a longer-term sweetened wine with stevia, but will put one down for a test soon.

*** 2002 Chez Ray Red Blend - Cabernet Sauvignon / Zinfandel / Syrah

2010-09-03T14:17:00.000-04:00

This is an eight-year-old blend of mostly "kit" wines, including RJ Spangols Cellar Classic "Rosso Grande", Wine Art Gold cabernet sauvignon, Brew King "Old Vines Zin" and real grape syrah from Yakima, WA. In the glass, 2002 Chez Ray Red Blend is deep burgundy with distinct brick tones at the edges.

Aromas are sweet, deep, cherry, appearing over-aged and slightly oxidized.

The palate is more solid. Round, sweet and full, it is just a bit too friendly and easy, not showing vigor in tannins, acids, or finish. Still, it is a nice, deep cherry experience. Just touches three stars on the five-star Spirit of Wine scale. This wine is definitely NOT looking for any more years in the bottle.

*** Chez Ray Napa Cabernet Sauvignon, 2004

2010-08-11T20:29:00.000-04:00

This is made from frozen Napa grapes obtained from Brehm Vineyards, fermented in BDX yeast, and pressed at dryness.

Original Review, August, 2010, five years from vintage date: In the glass, deep burgundy, opaque in the middle. Aromas are bold, tangy, high-pitched, alcohol-tinged, black fruit.

On the palate, intense, perfumed, tannin-packed extract of ripe plum skins. Three stars. WAY too young to fully judge. Let's watch it in five years or so.

**** Chez Ray Pinot / Zin (Zinfandel), Valley Oaks Vineyard, Lodi, CA, 2003

2010-08-04T22:12:00.001-04:00

This is a combination of pinot noir and zinfandel from 2003 vintage Lodi grapes, fermented with Pasteur Red yeast and pressed at dryness.

Original Review, August, 2010: In the glass, this is light to medium red. Served at room temperature, aromas are a bright and blooming red raspberry fruit.

The palate is sweet, rich and layered, showing ripe, ripe red currant, elements of sweet pepper and ash, and a lively - but not overpowering - acidity. Wonderful highs and lows, easy sweetness and still some drama. Four stars. Terrific for Lodi grapes.
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Updated Review, December, 2010: Still sweet, warm, bright and lingering. Very nice.

*** Chez Ray Summer White 2010 - Homemade Wine Tasting & Review

2010-08-03T19:24:00.001-04:00

Chez Ray Summer White 2010 is a blend of two just-fermented wines made from frozen grapes from Brehm Vineyards... the 328-06 2006 Columbia Gorge WA Gewurztraminer and the 335-06 2006 White Salmon Vineyard WA Chardonnay. Both were fermented cool - at about 60 degrees fahrenheit - using Cote des Blancs yeast.

The blend is 50/50, with 3 teaspoons sugar per 750 ml bottle. Color is faint yellow with the merest of green hint. The nose is sweet hay. Served cool, this shows a first hit of tangy sweetness on the mid-palate. Clean acids and light fruit support the sugar, creating a tingle in your cheeks. I'd try again, so three stars on the Spirit of Wine scale.

***+ Chez Ray Petite Sirah (PS4), 2004, Lodi, CA - Review and Rating

2010-07-30T17:17:00.001-04:00

Original Review, March, 2009: The 2004 Chez Ray Petit Sirah comes from Lodi, CA, fresh grapes. In the glass, it is a deep red, almost opaque in the middle, moving to medium red at the edges. Quite unusual for such color after a few years in the bottle.

Aroma is oddly piquant, bringing your nose into what seems like a massive explosion at a perfume factory housed in a barnyard. Weird stuff indeed. The perfume is flowery and violet, but like you're actually inside the flower, not smelling its aroma.

On the palate, this is a rounder, richer, gentler version of the aromas, rolling and gliding along your tongue. Few acids; fewer tannins. But the pure concentration causes this to linger.

I want to try it again, so that is three stars on the Spirit of Wine scale. A plus is added for its exquisite oddity.
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Updated Review, over a year later, now 6 years from vintage date, July, 2010: Consistent color and aroma. The palate is so round I am concerned it will fall over to senility soon.

Following long decant, two days under vacuum in partially-filled bottle: Just enough to cause it to roll-over, now crossing over pleasant to the "vegetable-y" side of taste.

Chez Ray Lodi Old Vine Zinfandel, 2002, "Kit Wine"

2010-07-28T22:21:00.000-04:00

Tasting notes courtesy of Todd:

Chez Ray Old Vines Zinfandel 2002: Young jammy nose with evident alcohol; Fruit forward on palate with grape jam flavor & lively acidity. Bark & alcohol in medium finish.

Earlier description of this wine here.

Review and Rating: ****+ Chez Ray M5 Las Brisas Merlot, 2005, Carneros, Sonoma County CA

2010-07-18T15:45:00.000-04:00

Original Review, July, 2008: This is a newer vintage Chez Ray wine, vinted from Brehm frozen grapes from Sonoma county. This pure-breed merlot was first sampled here and its making was described here.

Let's see what it brings to the table: In the glass, it is a deep magenta with dark purple tinged highlights. The aromas is beefy, sweet, fruity, oaky, chocolate and slightly dark - a nice combo! On the palate, the first note is an extracted, lightly acidic plum, pushed along by the deeper cocoa notes. Finish seems to fade, but comes back on a substantive rebound. I do believe this could use another 2 years of age; still, I would stay with it for an entire tasting - thus four stars out of five.

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Updated review, February, 2009: Now medium dusty red in the glass. Beguiling aroma has the same characteristics as above. On the palate, a sweet, full, just-slightly-tangy front, laden with full fruit and sizable tannin blast. Wow, extracted, lengthy finish, bringing back chocolate cherries. Outstanding. Still good for time in the bottle. Showing its stuff very well. Still four stars.

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Updated review, January, 2010: Now just about three years from bottling. Comparable color. Now thick beef blood comes through first and brilliantly on the nose. Awesome. The palate shows a more viscous start, thick chocolate-coated ripe plums. Tannins and acids move to the cheeks for a long close. Excellent, and yet still evolving.

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Updated review, July, 2010: five years from vintage date, three and a half years since bottling. Comparable color and aromas to the recent January tasting - brilliant and thick. Even more chocolate now on the palate. Fabulous - a plus added to the four stars for residual power.

*** Chez Ray Bordeaux Blend, 2004, Lodi, CA

2010-07-05T15:02:00.003-04:00

Original Review, November, 2008: The 2004 Chez Ray Bordeaux Blend (B4) is a mix of 2004 cabernet sauvignon and merlot grapes from Lodi, CA. In the glass, it is medium/deep red, showing purple and brick at the edges.

Aroma is strong, fruity and oaky. Robust and simple - think pizza wine aromas. On the palate, there is a bit of an old-world style; it hits to the back of the mouth, with a bit of smoke and tannin. Not much fruit up front, in contrast with the aroma. The bit of gritty tannin is unexpected, but nice. It allows for a rolling, lengthy finish, where the fruit finally arrives with a bit of shy wave: "Here I am, after all..." it says.

Three stars out of five on the Spirit of Wine scale.

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Blend: I added 40% 2005 Chez Ray Woodbridge Cabernet Sauvignon to create a rounder middle. Stong blend! The Woodbridge added a middle; the Bordeaux Blend gave the front and back. Nose picks up some licorice and cherry. Fruiter middle, but still a good pounce at the tail.
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Updated Review, a year and a half later, July, 2010, now six years from vintage date (that is the date of photo): Mid red now in the glass, brick at edges. Still pizza-wine aromas in the Lodi grape Bordeaux-style blend. It is lighter now. The palate shows a balanced, dry, mid-red style - fairly shy on fruit, with some mineral and acids lacing an older-world dryness. Solid for food, though I do not believe this has grown more attractive with time. Believe it would complement a round wine in a blend - similar to what I described above with the Chez Ray Woodbridge Cabernet Sauvignon.

Actually, right now I'm mixing up a few blends of 2/3 Chez Ray Bordeaux Blend 2004 (B4) with 1/3 Chez Ray Woodbridge Cabernet Sauvignon 2004 (WC) and calling it Chez Ray Bordeaux Blend 2004 (BB4).

**** Chez Ray Summer White Wine Blend 2007/8

2010-07-03T17:34:00.001-04:00

This Chez Ray Summer White Wine Blend is a mix of one-half 2008 gewurztraminer (G8) and one-half 2007 22-degree botrytis chardonnay and chenin blanc (fermented dry from 2005 frozen grapes), combined with 2.5 teaspoons sugar per 750 ml bottle.

In the glass, it is light yellow with glints of green. The nose has grass, hay and hints of sweet lemon. On the palate, a tangy sweet middle shows first, with elements of grass and botrytis blending as it moves up into your cheeks. The finish is clean and crisp, with moments of tropical fruit blending in with the mild, sweet acids.

Really, something to stick with on a pleasant summer's evening - four stars on the Spirit of Wine scale.

*** Chez Ray Merlot, CA, 2008

2010-06-19T12:19:00.003-04:00

Now we'll give a try to the Chez Ray Merlot, made from fresh California grapes. Description of the associated winemaking for the 2008 vintage (coded M8) is here.

In the glass: Chez Ray Merlot shows as in medium deep red in the glass, it never gets opaque.

On the nose: Poured cool with a brief decant and swirled vigorously, this purebred young merlot shows a fleshy, slightly meaty, mid-red berry nose.

On the palate: The first elements on the palate area still-young, yeasty red berry overtone, then bearing down with stronger black walnut, smoke and slashing alcohol tones. Wants to settle down a bit still.

In summary: Overall, potential for being solid base in a blended mix. Rates three stars on the five-star Spirit of Wine scale.

Find prices and retail availability of low-priced merlots.

** Chez Ray Cabernet Franc, 2004, Lodi, CA

2010-06-08T17:47:00.000-04:00

Original Review, January, 2009: The Chez Ray Cabernet Franc, 2004, was made from Lodi grapes, fermented warm, with a combination of French and American oak.

In the glass, the cab franc is a light ruby, slightly brick red/pink. Think pinot noir with a couple of years.

Aromas have a strong cork/woody element, which I recognize from a particular brand of agglomerated cork I used for some bottles in these vintages. Once you sniff past that, you get to a bright, light fruit.

On the palate, a bright, even middle of red cherry trickles down the sides of your mouth carried in light acids. The woody/cork taint hangs its tattered cloth over the otherwise light, sweet, acidic blend. Two stars out of five on the Spirit of Wine scale. Might be a plus in there with a different cork. Can't see it hitting three stars though - the stuffing just doesn't seem to be there in the underlying fruit.
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Updated review, almost a year and a half later, June, 2010: muddy mid red in the glass. Still that agglomerated cork aroma, with fruit. Bright red cherry, light wood, light cork. I'll hold at two stars.

**** Chez Ray Syrah Meritage, 2003 - Lodi, CA

2010-05-24T21:06:00.001-04:00

Original Review, January, 2009: This is a mix of syrah, cabernet sauvignon, merlot and cabernet franc grapes from Valley Oaks Vineyards in Lodi, CA. Fermentation was warm in Pasteur Red yeast, pressing upon dryness. Earlier I tried a version of this called simply "Chez Ray Meritage", with a similar grape mixture - although the straight Meritage had a zinfandel instead of the cabernet franc. Syrah is the lead grape in this mix.

Color is similar to Chezy Ray Meritage 2003, with medium red touched by a hint of purple. Aromas are balanced, no plum overtones - seem mostly cabernet-esque. Palate opens with a full, round, lightly sweet middle, followed on by oakiness from the French oak chips used in aging. Balanced, accessible, pleasant. Very friendly. I would stay with this for an evening, so I'll go with four stars on the Spirit of Wine scale. No need for further aging - excellent drinking window now.
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Updated Review, almost a year and a half later, May, 2010: Color now has hints of brick along with the purple. Sweet oak on the nose along with plums. Still full, even middle with toasty, warm oakiness. Holding up well.

*** Chez Ray Meritage, 2003, Cabernet/Merlot/Zinfandel/Syrah, Lodi, CA

2010-05-20T18:26:00.000-04:00

Original Review, November, 2008: This 2003 Chez Ray Meritage is made from fresh grapes from Lodi, CA - a mix of cabernet sauvignon, merlot, zinfandel and syrah. It was fermented warm with Pasteur Red yeast, pressed at dryness after about a week's fermentation. The grapes were fermented separately, then blended at bottling.

In the glass, this is medium dusty red, deepening at the center of the glass. Aromas are modest, funky, deep, round; like your nose is in the middle of an almost-overripe plum. On the palate, a middle round sweetness is the first impression, full of ripe blackberry fruit. Following that comes the impression of oak (from the French oak chips used in aging the wine), and a pleasant, even, sweet finish. Tannins have pretty well aged out of the five-year-old wine. Ready to drink now.

Three stars out of five on the Spirit of Wine scale, as I would definitely come back to this again.
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Updated review, a year and a half later, May, 2010: Consistent color, aroma and flavors. Holding up well. Acids coming forward a bit.

*** Chez Ray Chardonnay/Chenin Blanc Dry, Botrytised, Yakima Valley WA , 2005

2010-04-11T16:14:00.002-04:00

This is a dry white Chez Ray Chardonnay/Chenin Blanc from botrytised grapes from Yakima Valley WA, provided by Brehm Vineyards. The grapes were grown in 2005, frozen and vinted in 2007. (Code is B57 / 22).

For the dry white, this was vinted from juice that ended up at 22 degrees brix, following the frozen extraction of higher-sugar juice from the botrytised grapes described here. In effect, this is the residual, less-sweet juice from that extraction process. At 22 brix, it will ferment to dryness at about 12% alcohol.

Let's see what we've got:

In the glass, this is deep golden yellow, with slight effervescence visible.

Poured cool with no decant, the nose sports a deep, tangy botrytised element, hard to describe unless you've sniffed botrytised juice before (I highly encourage it!). It is wrapped in a dry pineapple and basement dust cover.

On the palate, a rich, thick - but dry - citrus plus botrytis core comes through first. A bit of acid curls this into your upper palate and washes into your cheeks.

Wants to be sipped cooler than cellar temps - almost cold. I'd return to this, so will allow three stars on the five-star Spirit of Wine scale.

***+ Chez Ray Gewurztraminer, Columbia Gorge, Underwood, WA, 2008

2010-01-23T19:35:00.002-05:00

Find Columbia Gewurztraminer at WineZap.

This Chez Ray Gewurztraminer 2008 white wine started life almost exactly one year ago as frozen grapes from Brehm Vineyards, specifically, this lot:

328-06CGGW - 2006 Columbia Gorge Gewurztraminer, Underwood WA (G8)

They were fermented with a 58w3 yeast, aged with a couple small slices of charred French oak, and bottled two weeks ago. In the glass, this is a light yellow, with hints of green.

Poured cold and swirled vigorously, the nose is bright with sweet lemon and grass. On the palate, the first note is almost a brisk lime spritz that hits the back of your mouth. Robust acids draw it up and out into your cheeks. Finish is clean and perky. Three stars on the Spirit of Wine scale.

This might actually want to be a lightly sweet wine, as some gewurz' tend to be.
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Testing the sweet-hypothesis, at a sweetness level of between 6-8 teaspoons sugar per 750 ml, Chez Ray Gewurztraminer earns a plus on its three stars for friendliness, without having lost its varietal tanginess.

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Updating this testing, four teaspoons sugar per 750 ml does a nice job just offsetting the acids with a light touch.

Jeremy's Berry Blend

2010-01-05T20:59:00.000-05:00

Here's Jeremy's Berry Blend. Homebrewed, though I don't know the ingredients. Let's see what comes through...

In the glass: Jeremy's Berry Blend shows as very light red in the glass, with elements of pink and light brick.

On the nose: Poured without a decant and swirled vigorously, the berry wine pours out an overwhelming fruit punch aroma, sweet and friendly and lifted high with the alcohol.

On the palate: The first element is a bright and dry berry bite at the back of your tongue. Then a nice balance builds between the fruit, the acid and the light sweetness. A violet/lavendar perfumed aroma comes on at the later point in each sip, racing across your mouth.

And the finish: Sweet acids wrap up the sip, with elements of that intriguing perfume lingering.

In summary: Overall, a well-balanced, light, tangy, friendly and punch-fruit driven experience. Though red in color, the balance of sugar, acids and fruits more resembles a pleasant, off-dry white wine. Definitely worth a return visit!

**** 2005 Windsor Russian River Cabernet Franc (F5), Sonoma County, CA - Review and Rating

2009-12-05T17:36:00.000-05:00

Original Review, August, 2008: This is second sampling of the 2005 Windsor Russian River Cabernet Franc, Sonoma County, CA. Grapes were frozen from Brehm Vineyards. First tasting was during our 2005 vintage blending party in the fall of 2006.

Let's see how it's doing with a bit of age. In the glass, this is quite light and translucent, with colors of brick and red. Aroma is fruity, moderately bright, with a blast of medium-toasty oak. On the palate, the first note is a sweet blast of bright fruit in the middle of your mouth. That sweet friendliness slides along your tongue and to the sides of your mouth. There it delivers just a pinch of cheek-tightening acid. Flavors are rich, ripe blackberry and red cherries. Tannins seem mild, but moderate additional aging certainly seems possible. Three stars out of five on the Spirit of Wine scale, with an additional plus for friendly approachability.

During the blending party, we said: "fruit, light aroma, nice tannin balance (*), flavorful, high tannin, alcohol (85), cherry/cab, mid tight tannin, mid fruit, mid acid, mid alcohol, richest so far".
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Updated Review, January, 2009: Medium red in the glass, seems to have picked up a bit of deepness in the middle. Aromas are now more serious, inky, with oak/alcohol overlay. On the palate, this is tight, taut, pulling at the sides of your cheek and your tongue. It's saying "feed me, feed me". It wants. What I think it wants is time. It's not a time for it to yield though. I'll leave the score, but definitely put it away for awhile. A pretty long while.

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Another updated review, December, 2009: Still medium red. Aromas still have a now-richer inkiness, with oak and black cherry notes, along with a brighter red berry twang. Now a yeast cherry creaminess - not sweet though - comes across in the mid-palate. Plays with the cherry fruit on the sides of your cheeks. Tannins and acids freeze-frame the taut fruit, holding it in your cheeks til the next sip. Serious stuff, now becoming drinkable. Decant opens it up even further. Yum. Classic California cabernet. Four stars now with the additional bottle age. Could be good for a few more years too. Whoohoo!
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Updated review, over a year and three-quarters later, now six years from vintage date: Medium deep red. Soft layers of red berries and oak on the nose. Dry and serious. Still wants air.

Comparing pressed-dry with extended maceration wines

2009-11-08T16:48:00.000-05:00

For the 2008 Chez Ray vintage, I tried an experiment, separating the vintage into two batches: one batch pressed dry (ie, immediately as fermentation completed); and the second batch pressed after extended maceration.

Today, I have some recently bottled sample batches of 2008 merlot and zinfandel to compare between these two pressing techniques.

Let's start with the Chez Ray Merlot, 2008:

Pressed dry: The pressed dry merlot shows medium dusty red in the glass. Aromas are bright, bold, plumy and yeasty. A strong inky, alcoholic component. On the palate, a bright but bold mid palate impact, showing very ripe plums and some blackberry. Finishes clean.

Extended maceration: The merlot which underwent extended maceration shows similar in the glass, a touch less purple. Aromas seem to show a somewhat riper, spongy plum element. On the palate, the impact is round, full and soft and ripe in the back of the tongue. Seems more aged already, with less definitive fruit. The finish curls with a bit of acid. Slightly inferior to the pressed dry version.

Now let's try the Chez Ray Zinfandel, 2008:

Pressed dry: The pressed dry zinfandel shows medium cherry red in the glass. Upon swirling, aromas are tangy, metallic and almost citrus. On the palate, a spicy fruit touches the front of the mouth first, slowly unfolding back, sweeter and sweeter as it moves back along your tongue. The finish is moderate and clean.

Extended maceration: The zinfandel which underwent extended maceration shows a similar color - possibly just a touch more faded. Aromas show a similar note, a touch less tangy and bright. The palate is even, full and flush from the start, beginning at the middle of your tongue and spreading out. Perhaps even some chocolate elements as it spreads. Slick, clean finish. Improved over the pressed dry version.

Overall observations: My expectations were that the extended maceration might cause each of the wines to lose some "edge" and distinctiveness. It is probably true that the "edge" has been slightly muted in both. However, with the zinfandel, the extended maceration did not mute the final result. In the merlot, it caused a bit more aged "genericism" in the final product. In the zinfandel, though, it nicely knitted together some otherwise discordant elements. Perhaps that would happen with age in the pressed-dry zinfandel, perhaps not.

So my findings on extended maceration are, in the final analysis, mixed. I believe it muddied the merlot, but enhanced the zinfandel. If I was forced to operate one way or another on all my wines based on this one tasting, I would probably choose to press dry. That is because I believe the merlot was challenged more than the zinfandel was improved.

Too bad life is so complicated!

Pressing the 2009 Mendocino Zinfandel

2009-11-01T17:17:00.003-05:00

After three weeks of cold (approx 62 degrees F) fermentation, today I pressed the 2009 Mendocino Zinfandel which was acquired as fresh grapes.

Yield was approximately 9 gallons from four crates of grapes.

*** Chez Ray Zinfandel, 2004, Lodi, CA - Wine Review

2009-10-28T22:15:00.002-04:00

By way of background: The Chez Ray Zinfandel, 2004, was made from Lodi grapes, fermented warm, with a combination of French and American oak.

In the glass: Medium to deep red.

On the nose: Fruity, lightly smoky, wet red cherry.

On the palate: Smooth, red fruit in the middle of your mouth. Like a gob of blackberry that has all the tartness removed. Kinda nice in that respect. Balance of the flavors include a general even sweetness, tiny bits of acids crawl up into your cheeks.

And the finish: Sweet acids slowly fade away, and with them any hints of fruit.

In summary: Pleasant, though not intense nor distinctive. Less intensity andfriendliness than I'd expect from a zinfandel. Still, three stars on the Spirit of Wine scale, as I would return to this another time. Could be a nice blender with something offering a bit more structure.

*** Chez Ray 2005 Late Harvest White Blend - Review

2009-10-23T19:33:00.003-04:00

The 2005 Chez Ray Late Harvest Blend consists of Pinot Gris and Chardonnay, late harvested, acquired from Brehm Vineyards from vineyards in the Columbia Gorge area of Washington State (coded 05LHUM and LH57). They were fermented with Cote des Blancs yeast, and aged with a small toasted oak sleeve.

In the glass, this shows as light yellow with gold highlights. Aromas are metallic and oily - you've just stepped into my mechanics garage on a night when he's spinning disco tunes!

On the palate, a bright sweet middle starfruit is the first note. It is followed by acids that drive the sweetness up into your cheeks. The finish comes slowly, slowly, slowly as the acids eventually allow the crisp fruit to fade from your cheeks. Three stars on the Spirit of Wine scale.

** Chez Ray Pinot Noir (P4), 2004, Lodi, CA

2009-10-20T18:46:00.002-04:00

By way of background: The Chez Ray Pinot Noir, 2004, was made from Lodi grapes, fermented warm, with a combination of French and American oak.

In the glass: Deep pink-red with a brickish cast.

On the nose: Overcooked, almost baked, red berry fruits. A bit of motor oil with the overcooked stew. Nothing to write home about (except maybe to say, "Get me outa here!").

On the palate: Far more presentable on the palate. Sweet red fruits on the mid-palate, not cloying, but fresh. Just a touch of vegetable in there too. Firm, lightly acid, sweet and still rich, a touch of tannin move in after the acids subside.

And the finish: Rests with the acids, then moves to a bit of grip with the tannins.

In summary: I may have overstayed the storage with this one, feels overripe. Two stars, because I can't see hurrying back. Kind of jangled overall. Pinot's a tough wine to get right - my 2004 vintage seems not to have done the trick.

2009 Mendocino Zinfandel Arrives

2009-10-11T11:03:00.004-04:00

This weekend, four crates of zinfandel grapes arrived from Lucchesi Vineyard from Potter Valley in Mendocino County, CA. They come from older vines on St. George root stock. They look to be in great shape, and are delicious fresh. They will comprise the Chez Ray Mendocino Zinfandel, 2009, vintage.

Similar to the Lanza merlot, I will ferment in separate batches with different yeast in each, accordingly:

Lalvin ICV-D254
Mendocino Zinfandel (ZM9A)

Lalvin ICV-D80
Mendocino Zinfandel (ZM9B)

Lalvin BM45
Mendocino Zinfandel (ZM9C)

Suisun Valley 2009 Grapes Arrive

2009-10-04T19:25:00.007-04:00

Grapes for the 2009 Chez Ray vintage arrived this weekend from Lanza Family Vineyards in the Suisun Valley, just southeast of Napa Valley, CA.

Although I had plans to subject the entire 2009 vintage to Enoferm RP15 (aka VQ15, VQ-15, or RP-15) yeast, the grapes arrived before my yeast. So my yeast and grape schedule was as follows:

Lalvin ICV-D254
Lanza Merlot (ML9A)

Lalvin ICV-D80
Lanza Merlot (ML9B)

Lalvin BM45
Lanza Merlot (ML9C)

Mixed: Lalvin D254, D80, BM45
Lanza Cabernet Sauvignon (Rock Vineyards) (CL9)
Lanza Cabernet Sauvignon (Koch Vineyards) (CK9)
Lanza Petite Syrah (PSL9)

I used Go-Ferm to reconstitute yeast, and built an approx half-gallon starter by adding crushed grapes during the course of a day. I'll get the ferment going at room temperature, then move to a cooler basement ferment after a couple of days. Basement fermentation proceeded at approximately 65 degrees F.

Review and Rating: ***+ Chez Ray Syrah, 2002, Yakima, WA, from 1999 vintage grapes

2009-09-07T18:27:00.001-04:00

Original Review, May, 2008: This is the 2002 vintage of Chez Ray Yakima Syrah, vinted from Yakima, Washington, grapes grown during the 1999 season. The grapes were harvested in 1999, frozen and provided by Brehm Vineyards in 2002. (Freezing red grapes seems to create little problem in winemaking - in fact, some folks say it softens tannins, similar to what cold maceration does.)

In the glass, the wine is medium magenta in color, showing both purple and brick highlights - seemingly poised between youth and age. Aromas are yummy - yeasty and lightly-oaked deep fruit. Touch of shoe leather. Inviting.

On the palate, a top-note of toasty oak first hits the roof of your mouth, cascading to mild fruit in the middle. Light acids move to a modest finish. Nice tone overall. Age has done it well - but a couple more years wouldn't hurt it either. Three stars out of five.

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Updated Review, September, 2009: Wow. Age has done this well. Color has taken on a bit more brick. Aromas still of shoe-leather, less yeast. Palate even more rounded and velvet. Smooth, sweet acids swirl to a lingering finish. Now adding a plus to the three stars for voluptuousness.

Rating: ***+ 2004 Chez Ray Cabernet Sauvignon (CS4, C4, C'4), Lodi, CA

2009-06-14T14:43:00.000-04:00

Original review, September, 2007:
In this glass, this is ruby red, the color of a medium feminine pinot noir, not a burly cabernet sauvignon. Aroma is powerful, though, of bright aged ripe fruit and oak. On the palate, bright sweet cherry cola flavors encircle the taste buds with a hint of acid, following with a mild, lasting sweet cherry finish. Not classic cabernet, but a friendly, just off-dry wine giving great pleasure.
Three plus stars out of five.

Updated review, June, 2009: Similar color, now beginning to brick. Aroma is a bit more spongy and sweet now. Sip brings more muted flavors now, round, still with elements of cola, evenly touching palate with only hints of acid. Clean, cherry finish, lightly sweet.

Insulating the Chez Ray Wine Cellar

2009-06-13T17:01:00.005-04:00

Chez Ray wines designed to age are kept in my passive, cool basement. As summers have warmed, the temperature in the basement has begun to spike towards 70 degrees Fahrenheit. This year, I have begun a project to enclose and insulate the northeast corner of our basement (in the Northeast U.S.).

Two by six studs have been set to cordon off an area bounded by north and east rock and concrete walls. I have begun the work to insulate these walls with R-19 fiberglass batt insulation, as you can see. Vapor barrier has been put towards the outside of the wine cellar, in keeping with the theory of putting the vapor barrier to the warm side of a room.

This is hot, itchy work, especially while wearing plastic gloves and air filter.

In addition to the walls, I plan to insulate the rafters of this area of the basement, and an area above the concrete basement which stretches into a crawl space.

In the event the wine cellar does not achieve reasonable summer temps passively, I have an ace in the hole. The duct work that you can see in the pictures is actually air conditioning for our first floor. If cooling is required beyond that which occurs passively, then I shall be slicing a vent and siphoning some of this cooled air.

Blending the 2005's: Tough Work but SOMEONE'S got to do it!

2009-06-07T18:42:00.005-04:00

Further explore wine blending.

Start with eight or ten single varietals from a vintage that is getting ready to be drinkable, line 'em up and figure out the blends that may work. A hundred sips later, you may have a few workable blends.

Indeed, for the 2005's, I did manage a couple worth noting.

PM5 (Carneros Sonoma Pinot Noir(P5)/Carneros Napa Merlot 2005 (M'5)): First, the Sonoma Pinot Noir (P5) is still taut - but mixing with 1/2 measure of another bright varietal, the Carneros Napa Merlot (M'5) gives it just a bit of fruit and brightness. So this combo, which I'll code as PM5, is probably a good serving option for the 2005 Pinot Noir for the longer term. Corlor is deep ruby red. Aromatics are subtle, with a touch of red currant fruit. Bright palate, but spreading clean fruit in the middle. Still some tannins for age. Clean finish. I like this better than either of the components, so that makes for a successful blend.

B5 (Bordeaux blend 2005: State Lane Yountville Napa Cabernet Sauvignon (CS5)/Carneros Sonoma Merlot (M5)/Russian River Sonoma Cabernet Franc (F5)): Each of these wines had a similar style - ready to drink, silky, lightly aromatic. Together, they comprise an excellent blend. In the glass, very deep red, hints of brick. Aromas are solid, sweet and yielding, just a little bit leafy. On the palate, a lightly sweet, bold and balanced attack in the front - wonderful tannins, aromatic deep red fruits, outstanding lingering finish. One of the best ever from Chez Ray! Each of the components is an outstanding offering in its own right, but I loved the balance in the blend.

A5 (Aromatic blend 2005: Russian River Sonoma Zinfandel (Z5)/Rutherford Napa Cabernet Sauvignon (CR5)): Both of these wines were stand-outs as aromatically-rich, quite youthful, bright wines. The combo makes a uniquely potent, aromatic blend. Color is very deep red, almost opaque. Nose is rich, sweet and inky - black sweet ink that you want to guzzle from the fountain pen like it's a lick'em'aid stick. On the palate, a sweet, viscous, peppery assault runs across your mouth. The powerful tannins stick to the roof and sides of your mouth, bringing the rich, black nectar slowly down. Takes a minute or more to dislodge from the crevices. Awesomely lingering finish. Not for the faint of heart. Sweet steroids. Can mellow out for years to come.

New red wines: Love VQ-15 (VQ15, Rockpile) Yeast!

2009-05-29T22:19:00.002-04:00

On my 2008 vintage dry reds, the Rockpile (VQ-15, VQ15) yeast is blowing away the Assmanshausen (AMH) and Bordeaux (BDX) yeasts. It provides a deep, sweet fruit; overall chocolate edge; silty tannic style to the mix.

According to the wholesalers, VQ15 is a recently isolated Californian strain that was selected from spontaneous Rockpile Syrah fermentations by Vinquiry in collaboration with winemaker Jeff Cohn. VQ15 is a moderate rate fermenter with average nitrogen demands. Due to its' ability to develop a structured yet lush and balanced mouthfeel, VQ15 is said to be suited to making rich, concentrated reds. Initial winemaker feedback has indicated that VQ15 does well with emphasizing varietal flavor and red fruit character. In addition, with careful hydration and nutrients, VQ15 delivers good mineral and spice notes to wine. VQ15 is recommended for Syrah, Zinfandel, Cabernet Sauvignon and Merlot. Best results from 59 to 90 degrees F, with an alcohol tolerance to 16%.

My own findings are that it seems to be outstanding on syrah, and excellent for providing a lushness to cabernet sauvignon, at least in its youthful stages.

Rating: ****+ 2005 Chez Ray Rutherford Bench Cabernet Sauvignon (CR5), Napa CA

2009-05-29T19:11:00.002-04:00

Original Review, April, 2007: This is from the Brehm frozen grape series, with early tasting notes here. The 2005 Chez Ray Rutherford Cabernet Sauvignon is made from frozen Brehm Vineyard grapes, fermented in a combination of D254 and D80 yeasts with two weeks of extended maceration (process here).

This is opaque black almost to the edges. The nose is emitting an incredible black inky violet aroma into the room. On the palate, this is pure aromatic ink, with slight yeast overtones. Drills into all your mental crevices with a lasting, sleek finish. Wow. Best so far from Chez Ray. Four stars with a plus for promise on the Spirit of Wine scale. Looking forward to watching this one over time.

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Updated October, 2008: A year and a half later. Still almost black in the glass, with purple glint at edge. Black ink is still the predominant aroma. The palate has a minerally cast, resolving to a slate-y, purple ink at the edges. The finish has that inkiness slowly trailing along a slow curve til it disappears at the horizon. Still four stars, but removing the plus, as it seems to be showing its true self now.

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Updated January, 2009: With lengthy decanting, the Chez Ray Rutherford Bench picks up serious chocolate and dark berry. Swirling depths. Very cool indeed.

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Updated, May, 2009: In the glass, the Rutherford cab is deep red, bordering on opaque in the middle. Aromas are muddled fruit and vegetables, quite sweet in style. The palate is round - it brings a bit of milk chocolate to the forefront, with balancing tannins and light acids touching the cheeks. Finish is actually quite lengthy. Awesome. Still four stars for sure, bringing the plus back for its happy balance.

Awesome Blend: Chez Ray, StarFire and Starry Night

2009-05-24T16:31:00.004-04:00

This is an awesome red blend:
Chez Ray Hopland Cabernet Sauvignon, 2006, Mendicino County, CA
StarFire Zinfandel, 2006, Lodi, CA (commercial)
Starry Night Wilderotter Vineyard Zinfandel, 2003, Amador County, CA (commercial)

Review notes: In the glass, medium/light red, hues of brick at the edge. Aromas are old, leathery and fall leaves. On the palate, explodes with sweet and savory fruit, lifted with just a hint of acids and solid fine tannins. Soft, lingering finish, like watching a sunset from a soft, old leather chair.

2005 2006 Blends

2009-04-07T21:19:00.002-04:00

Here are a couple of blends I created for 2005 and 2006. Separately, I'll describe the blend process.

Meritage B, 2006: Lodi Zinfandel w/stems, Sangiacomo Vineyards Carneros Sonoma Merlot, Hopland Vineyards Mendicino Cabernet Sauvignon, Yakima Valley Prosser WA Merlot.

Meritage A, 2005/6: 2006 Suscol Ranch Merlot Napa CA, 2006 Alexander Valley Syrah Sonoma CA, 2006 State Lane Yountville Napa Cabernet Sauvignon, 2006 Old Hill Glen Ellen Sonoma CA Cabernet Sauvignon, 2005 Caldwell Napa CA Cabernet Sauvignon, 2005 Las Brisas Merlot Carneros Sonoma County CA,2005 State Lane Yountville Napa CA Cabernet Sauvignon

Tough job...

2009-04-05T20:19:00.002-04:00

...but somebody's got to do it!

I'm checking out the progress of the 2008 vintage Chez Ray, currently resting with oak slats in 3- and 5-gallon carboys. What that means is thieving a bit of wine from each carboy, and sipping!

The Alexandar Valley Syrah (Brehm code 534) is yummy indeed, especially with VQ-15 yeast.

***+ Chez Ray Hopland Cabernet Sauvignon, 2006, Mendicino County, CA - Review and Rating - Work in Progress

2009-03-16T21:49:00.000-04:00

Original Review, July, 2008: The Chez Ray Hopland Cabernet Sauvignon, 2006, Mendicino County, CA, is one of the first 2006 vintage wines I will sample for review. Definitely still a work in progress. The entire vintage was fermented cool, using Assmanshausen yeast - two oddities in the world of cabernet and merlot. The grapes came from Brehm Vineyards.

Let's see what we've got here. Color is solid deep/medium burgundy throughout. Aroma is powerful and intriguing - perfumed violets plus husky oak dust, deep brawny fruit. Suggests strength.

On the palate, there is a gentle, easy persistence to the deep, round, sweet fruit - a hint of fresh-baked bread (not yeast). Light tannins, though the alcohol brings a long perfumed finish.

Using the Spirit of Wine scale, I would definitely come back to this again, earning three stars, with a plus for its pleasant peculiarity.

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Updated Review March, 2009: A half a year later.... a bit of brick in the color now. Aroma picks up a bright yeastiness. Fruit is still round and sweet, modestly deep. Still lightly perfumed lingering finish.

Chez Ray 2008 Vintage: just resting

2009-03-05T21:52:00.003-05:00

All in carboy, the 2008 vintage is sitting at room temperature for a few weeks, letting malolactic fermentation take hold.

***+ Chez Ray Lodi Old Vine Zinfandel, 2002, "Kit Wine"

2009-02-27T17:58:00.003-05:00

Review: This is one of my earliest experiments - "wine in a bag" from 2002. A 6 gallon kit wine made to just over 5 gallons. Let's see what this is like...

In the glass, deep magenta still, though bricking at the edge. Aroma has that characteristic "grapey kit" feel, along with some heavy oak dust. Hint of iron in there too.

On the palate, a friendly, round, sweet, playful middle. A "curling up with Teddy Bear" wine. Actually, a solid balance between fruit and acids with still a touch of mild tannins.

Aromas are just a tad off from what I might hope. But I'll award this three stars out of five on the Spirit of Wine scale, with a plus for that playful edge.

**** Chez Ray Stage Gulch Syrah - Review and Rating

2009-02-17T22:03:00.002-05:00

Make from Brehm frozen grapes. In the glass, this is rich deep, velvet burgundy in color. It pumps out rich, ripe, lightly-oaked dark fruit.

Up front, you detect leather and roast beef. The palate is fat with a lengthy middle. Finish is clean and hints of vanilla fruit. Four stars out of five.

Fourth Pressing for the 2008 Chez Ray Vintage

2009-02-16T09:05:00.007-05:00

There were a few more buckets of red grapes still left to press from the 2008 vintage. We had done two earlier pressings last fall of the fresh grapes (one batch pressed dry, and a second under extended maceration); and a pressing two weeks ago of the first batch of frozen grapes. Brian joined me for these festivities (ie, work!).

A late arriving bucket of malbec was put to AMH and VQ15 yeast, and is dry after two full weeks of fermentation. Meanwhile, two buckets of Alexander West Side Syrah are approaching dryness after four weeks of fermentation (one with AMH, the other with VQ15 yeast).

And, finally, the crazy Limerick Lane Zinfandel from Sonoma, which started life at an incrediblly sweet 38 degrees brix, was being pressed today too. I may put half of this under brandy as port, leaving the other half with natural residual sugar. We'll see. Here's Brian checking out the zin:

Yum!

Fermaid-K

2009-02-14T14:10:00.004-05:00

I use Fermaid-K as initial and mid-fermentation nutrient mix for pretty much all fermentations. To use it, I add it directly to my five-gallon fermentation pails in two steps (following my initial rehydration of the yeast with Go-Ferm:

1) the day after I inoculate with yeast, I add a heaping one-half teaspoon (approx 2.5 grams) of Fermaid-K directly to the pail of juice or must, stirring well.

2) about 1/3 of the way through fermentation (time depends on yeast, grapes and temperature - usually a couple days to one-week), I add a second heaping one-half teaspoon (approx 2.5 grams) of Fermaid-K again to the pail, stirring well.

With the combined treatment of Go-Ferm for rehydration of the yeast, and Fermaid-K in split additions during the fermentation, I have not encountered HS2 problems in any of my fermentations, despite experiments with a wide range of musts, juices and yeasts, with widely varying YANC (Yeast Assimilable Nitrogen Content) levels.

Go-Ferm

2009-02-14T14:06:00.006-05:00

I use Go-Ferm for rehydration of all yeast these days. For each five-gallon pail of juice or must, I mix one heaping teaspoon (6.25 grams) of Go-Ferm with 85 ml (about 3 oz) of water, and stir it until all the Go-Ferm is dissolved. To that I add one packet (5 grams) of yeast, stir and let sit for 15 minutes. Then I add that to the room-temperature pail of juice or must.

Fermaid-K will be added once fermentation gets under way, usually the next day.

Time for Racking off the Gross Lees and Starting Malolactic Fermentation

2009-02-08T14:30:00.001-05:00

A week after the 2008 vintage wine was pressed, all of the gross lees have settled to the bottom of our Chez Ray pails, and the wine can be racked (essentially, decanted) from the five-gallon pails into glass carboys. (We call them "carboys", but they're really the old three- and five-gallon glass water cooler jugs from the old days.)

To "rack" the wine off its gross lees, you simply pour the juice through a funnel into a carboy, stopping just before the gross lees (the yucky stuff on the bottom) makes its way to the funnel. Voila, clear racked wine.

At this point, it is appropriate to begin malolactic fermentation, which is a bacterial fermentation that helps to convert malic acid to lactic acid, softening the wine and leaving it more stable for storage.
For the 2008 vintage, I used Enoferm Alpha malolactic starter, mixed with Acti-ML as a nutrient solution. After mixing, I spooned it evenly across the freshly-loaded carboys.

I will let the carboys sit for a few weeks in warmer room temperatures to give the malolactic fermentation a chance to begin, then move them to the basement for longer-term storage.

****+ Chez Ray Suscol Ranch Merlot, 2006, Napa Valley, CA

2009-02-04T20:24:00.004-05:00

Review: The 2006 Suscol Ranch Merlot, from Napa Valley Brehm Vineyards frozen grapes . The vintage was fermented cool, with Assmanshausen yeast.

Like the rest of the cool-fermented 2006 vintage, the wine is light red in the glass. Doesn't LOOK like merlot! Aroma is husky, balanced, touches of pepper, maybe chocolate. On the palate, extraordinary balance, even in its youth. Sweet, layered middle is the first note. That brings even touches of chocolate along with a luscious, underlying fruit. The finish is a very, very slow fade. Then, when you think it should be gone, here it comes, back again, milk chocolate as a finish.

Outstanding example of this vintage, and indeed from the entire Chez Ray line. Four stars out of five, with a plus for its continued promise. Imagine more promise on a four star rating!!

Brrrr... Pressing in the Cold

2009-02-01T18:40:00.000-05:00

Wine waits for no man (or woman)... but only when it comes to pressing. Almost everything else may be done at leisure.

For the 2008 vintage of Brehm frozen grapes, I wanted to press at dryness (eg, as brix sugar level approaches zero). Two weekends after yeast inoculation, dryness occurred (for all except the Alexander Valley Syrah and super-high-sugar Limerick Lane Zinfandel).

So here is the setup on our frozen deck, in the midst of pressing. Temperatures soared to 28 degrees Fahrenheit, making the process somewhat bearable.

Wine was pressed and restored to original buckets for settling. I'll allow the gross lees to settle for a week, then pour off (rack) into carboys and inoculate for malolactic fermentation. My plan is to allow the bottles three or four weeks in room temperature before retreat to the cooler basement for aging.

At this point, a late arriving bucket of malbec has just been put to AMH and VQ15 yeast, the Limerick Lane zinfandel and Alexander Valley syrah continue fermentation.

2008 frozen grapes arrive

2009-01-17T19:35:00.010-05:00

The frozen Brehm grapes for 2008 vintage have arrived, purchased from the terrific folks at Winemaker Products. Here they are, waiting patiently on the deck, in nice chilly 7 degree Fahrenheit weather. No hurry to get them underway.

It gives me a chance to consider yeasts and process. Here's my plan around the yeasts:

This year, like in 2007, I'm starting multiple yeasts in some buckets, but on separate sides of the bucket. They will mix at some point. And eventually one yeast will dominate. But some complexity seems to be achieved, based on my past experiements.

Here's the yeast schedule, with the associated grape and Brehm code:

VQ15
534-07AWSS - 2007 Alexander West Side Syrah, Sonoma CA (SA8V)
731-08SGS - 2008 Stage Gulch Syrah, Petaluma Sonoma CA (SG8V)
526-07RMS - 2007 Rodger's Vineyard Syrah, Mendocino CA (SR8V)
705-08SLCS - 2008 State Lane Cabernet Sauvignon, Napa CA (CS8V)

Bordeaux (BDX)
731-08SGS - 2008 Stage Gulch Syrah, Petaluma Sonoma CA (SG8B)
705-08SLCS - 2008 State Lane Cabernet Sauvignon, Napa CA (CS8B)

Assmanshausen (AMH)
540-07UMPN - 2007 Underwood Mountain Pinot Noir, WA (P8)
534-07AWSS - 2007 Alexander West Side Syrah, Sonoma CA (SA8A)
731-08SGS - 2008 Stage Gulch Syrah, Petaluma Sonoma CA (SG8A)
526-07RMS - 2007 Rodger's Vineyard, Mendocino CA (SR8A)

VQ-15 & BDX & Assmanshausen
526-07RMS - 2007 Rodger's Vineyard Syrah, Mendocino CA (SR8)
707-08CHCS - 2008 Chalk Hill Cabernet Sauvignon, Sonoma CA (CC8)
720-08SRM - 2008 Suscol Ranch Merlot, Napa CA (MS8)
739-08LLZ - 2008 Limerick Lane Zinfandel, Sonoma CA (ZL8)

VQ-15 & Assmanshausen
309 - 06CGMB - 2006 Columbia Gorge Malbec, Hood River OR (MA8)

Cote des Blancs
100-05BOT - 2005 Botrytised Chardonnay/Chenin Blanc - Yakima Valley WA (B8)

58w3
328-06CGGW - 2006 Columbia Gorge Gewurztraminer, Underwood WA (G8)

This year, I'll incorporate Lallzyme EX enzymes into the red wine must before yeast innoculation, to drive higher color and polyphenols extract levels (except Malbec, which did not have Lallzyme EX added).

In addition to yeast, for the reds I'll incorporate 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 will be added at rate of 1 teaspoon per pail about 6-12 hours after yeast innoculation, and 1 teaspoon when brix drops to 17 degrees (per the refractometer - actually about 12 degrees true brix).

All the Cote des Blancs pails (white dessert grapes) will be moved to cellar temperature once fermentation is underway. All other pails (red grapes) will ferment at (warm) room temperatures, and will be pressed as fermentation ends. Based on the test with fresh grapes earlier this (2008) season, I find that extended maceration seems to blunt both aromas and flavors to an extent that I do not favor.

Finally, for the reds, malolactic bacteria will be innoculated after the pressing and settling, at room temperature. There they will be left for an additional few weeks, so the bacteria can begin establishing before I remove pails to the cooler basement for aging.

Getting Ready for Some Bottling

2009-01-10T22:29:00.004-05:00

Check out bottle trees at Amazon.

The botrytised chenin blanc and chardonnay will start going into bottles tomorrow. They need to be cleaned and sanitized before the bottling begins. That's where a bottle tree comes in especially handy.

On a kitchen counter, when filled, the bottle trees tend to take over. Looks a bit like a Chihouly sculpture.

Review and Rating: *** Chez Ray Rosso Grande "Kit" Wine, 2002

2008-12-22T20:15:00.003-05:00

Review: This is one of my earliest fermentation ventures, made from a kit Rosso Grande, now marketed by a firm called Cellar Classic.

The kit comes in the form of a bag of juice concentrate with tannins and other additives, along with required yeast, preservatives and the like. Although composed for six gallons, I made a five gallon batch, concentrating the flavors and adding more alcohol to the end result.

In the glass, it is dark magenta, virtually opaque. Looks like a young wine, despite its six years of age. Aroma has that sweetness which is characteristic of these kit wines.

On the palate, it provides a round sweet middle, brightened by a flash of everything cherry: black cherries, cherry cough medicine, cherry candy. The sweet cherry essence lingers for a bit, creating a modest finish. I'll give this three stars out of five. Not complex, but enjoyable. Doesn't need age, but I am curious about what age will do - it shows no bricking or thinning of flavor or anything that would suggest it is on the cusp of old age.

Lallemand Wine Yeast Guide

2008-12-21T18:22:00.001-05:00

Lallemand has an excellent summary guide to wine yeasts here.

Yeast Comparison: Pasteur Red & Syrah

2008-12-21T16:51:00.007-05:00

I'm in the process of putting together my yeast schedule for 2008 Brehm grapes. For the 2007 Chez Ray batch, I had an opportunity to ferment Stage Gulch Vineyard Syrah from Petaluma CA separately in Pasteur Red and Syrah yeast.

Here are my tasting notes as I consider which to pursue for this year:

Pasteur Red yeast:
Color: brick, lighter
Aroma: muddy, meaty
Palate: structured, old world, muted, grainy

Syrah yeast:
Color: deep, purple
Aroma: violets, bright
Palate: plum, lively, some layers

All in all, I would have to give the nod to the Syrah yeast if I needed to pick one. Although, truth be told, I do believe the Assmanshausen yeast may be the most interesting top-note yeast for syrah and zinfandel. Perhaps I'll mix that with a VQ15 or a BDX for the coming batch.

For most of the 2007 vintage, I mixed two yeasts in each bucket, punching the cap more or less straight down to stop the yeasts from intermixing too soon. That actually seemed to work fine for the most part. Good ferments, no stuck fermentations.

***+ Chez Ray Lodi Syrah, 2003, Valley Oaks Vineyards, Lodi, CA

2008-12-07T18:56:00.005-05:00

Review: This 2003 Chez Ray Syrah is made from fresh grapes from Valley Oaks Vineyards in Lodi, CA, fermented warm with Pasteur Red yeast, pressed at dryness.

Color in the glass is medium, rusty red, turning slightly toward brick at the edge. Aromas are modest, gutsy warm fruit, hint of oak, hint of vegetation.

On the palate, an even, clean, durable fruit middle is the first note, very nicely balanced with touch of oak, touch of tannin. Not a bunch of layers, not a bunch of depth, but the solid fruit throws off a clean, mineral tone that makes for a very complete sip. Finish is clean, fairly brief and fruit-dominated. Three stars on the Spirit of Wine scale, with a plus for balance.

Five years old and ready to drink now.

***+ Chez Ray Mmmm-Berry 2008: Our Thanksgiving Wine

2008-11-27T10:52:00.010-05:00

For our Thanksgiving meal, we chose 2008 vintage Mmmm-Berry, the combined black raspberry and red currant wine, made from home-grown red currants and frozen black raspberries (our home black raspberry plants have stopped producing in any harvestable quantities). Recipe and process is available here.

For storing, Mmmm-Berry was finished dry. For drinking, a 750-ml bottle is combined with 8 teaspoons sugar to yield the sweet/tart combination which we seek.

Here are tasting notes:

In the glass, Chez Ray Mmmm-Berry is luminscent, almost a flourescent ruby red. One of the brightest colors I've seen in a red wine. Aroma is stong of mid-summer, especially picks up a tangy, red currant element. No hint of sweetness in the aroma.

On the palate, the sweet middle is apparent right up front. It's nicely balanced by the side trickle of acids. Flavor is a faint hint of the aromas, but does carry through in a clean finish.

I'll award three stars out of five on the Spirit of Wine scale, with a plus for it's bright accessibility in the first year of harvest.

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For a fuller dessert wine, the blend of choice is 50 percent Mmmm-Berry (sweetened) plus 50 percent 2005 Botrytis Dessert Wine (Chenin Blanc plus Chardonnary). Nice acids and brightness from the Mmmm-Berry and a fullness and botrytis overtones from the white dessert wine. Color is a bright ruby red. Beautiful!

First Tasting: ** 2008 Chez Ray Riesling, CT

2008-11-11T17:45:00.006-05:00

This is the first tasting of the 2008 Chez Ray Riesling, just out of the fermentation jug. The grapes were harvested from Westport, CT, and fermented cool with ICV-D254 yeast.

In the glass, the riesling is light vanilla in color, still with a touch of haze and a bit of spritz. This will likely clear nd settle in time. Aroma is yeasty and sweet, still with overtones of honey. On the palate, there is a bright front, followed quickly with an alcohol blast. Pretty unbalanced at this stage, and the fruit is quite shy. I can only award two stars out of five on the Spirit of Wine scale.

Pressing 2008 Chez Ray Grapes - Part Two

2008-11-09T18:00:00.003-05:00

This weekend I pressed the 2008 Chez Ray merlot, cabernet sauvignon and zinfandel that came from fresh CA grapes. This pressing included several weeks of extended maceration, with the must kept under Saran Wrap. It is an experiment in which I will compare tastes to the same three grapes, fermented in the same way and pressed immediately upon completion of fermentation.

Upon bottling, I'll label these as m8, c8 and z8 when we mix extended maceration and pressed dry grapes; m8p, c8p and z8p when these are pressed dry; and m8e, c8e and z8e when these underwent extended maceration.

** 2003 Chez Ray Pinot Noir / Cabernet Sauvignon, 2003, Columbia WA, Lodi, CA

2008-10-19T20:21:00.005-04:00

Review: This is a strange combo: pinot noir plus cabernet sauvignon. Somehow, at the time, it seemed like a good mix. The aromatics from the Columbia, WA, pinot noir added bounce to the deeper Lodi, CA, cabernet sauvignon. Let's see what some bottle time has done...

In the glass, it is deep red, definite bricking around the edges. Aroma is earth and deep fruit, just a touch funky. Might need some air time. The palate has a first, sweet flush, then resolves into an odd bright fruit plus some lightly sweet acids. Ok, definitely odd, two stars out of five on the Spirit of Wine scale, because it was an interesting - not horrible - experience.

Pressing the 2008 Chez Ray Grapes - Part One

2008-10-12T17:18:00.006-04:00

For the 2008 fresh grapes from California, I will be crushing in two separate phases as an experiment. For the first phase, I am crushing half of the cabernet, merlot and zin immediately upon completion of fermentation.

I will leave the other half of the grapes for extended maceration on their skins, crushing them about eight weeks after fermentation has ended.

I'm very curious whether a detectable difference in the wines will result.

So, two weeks after fermentation started, we are ready for the phase one pressing of half the grapes. Here is a video - courtesy of Karen - of cabernet sauvignon grapes already loaded into the basket press:

And here is a closer look at the pressing process:

Ravenswood Winery - Zins, Zins and More Zins

2008-10-05T15:35:00.007-04:00

Here's a video tour and review of wines from Ravenswood Winery. Video artistry courtesy of Rob.

Chez Ray Riesling: 2008 Vintage Underway

2008-10-04T12:41:00.003-04:00

We harvested a few bunches of 2008 riesling grapes from the Chez Ray vineyard last week.

Here they are, just picked:

With such a small batch, I'll destem by hand, and do the crushing with a potato masher:

Passing the must through the strainer gives us a cloudy juice:

The sugar level - called brix - is a mere 12 degrees. That is a far cry from the 21-25 degree measure you'd typically be looking for in a fully mature grape for making dry red wine with, say, 11-14 percent alcohol. I'll add a bit of sugar and begin fermentation in a couple of huge fermentation tanks - otherwise known as beer bottles:

I dosed these with a bit of yeast food and some actively fermenting juice from my batch of 2008 Dry Honey Mead, which was inoculated with ICV D254 yeast. The fermentation is underway and we'll see what happens in a couple of weeks.

Destemming and Crushing the Fresh Wine Grapes

2008-09-28T13:02:00.003-04:00

To destem this year, I chose a new approach. An inverted plastic milk jug was placed over an empty 6 gallon pail. I scraped each bunch across the bucket, leaving grapes to fall in the pail, and a stripped stem in my hand. It actually worked pretty well. Here's the configuration:

And here's a view from above:

And finally, here's a video of the destemming process:

All in all, a cheap and easy destemmer. Once destemmed, the grapes need crushing. For that I used a piece of clean pine lumber. Do NOT use pressure treated lumber (due to the poison embedded in it as preservative).

2008 Fresh Grapes Arrive

2008-09-28T12:48:00.002-04:00

The 2008 fresh grapes have arrived for Chez Ray merlot, cabernet sauvignon and old-vine zinfandel. Cab and merlot are from Lanza Vineyards in Suisun Valley appellation in the North Coast, CA; and the zinfandel is from the Clements Hills sub-appelation of Lodi, CA.

Plan is to ferment these warm with RC-212 yeast (with appropriate yeast inoculation and yeast food dosing); press half the batch at end of ferment; leave the other half for long maceration.