Video of the Halloween release party at Michael Florentino Cellars. They released a Cabernet Sauvignon, Cabernet Frank and a Petite Verdot. With a special guest appearance of Gene Simmons and Father George, everyone had a “spooky” good time!
About a month ago, I discovered that my wine had developed a terrible funk. The smell could be described as burnt match stick with a touch of smoke. This “funk” is often caused by H2S production or Hydrogen Sulfide. This can occur because grapes were sprayed with chemicals too close to harvest, or leaving the juice on the gross lees too long amongst other reasons. After doing a little research I decided I need to rack right away. And that did help, but the Sang/Cab. blend had quite a bit of “funk” so we racked again and that seemed to do the trick! Which is great, because that means I didn’t have to add Copper Sulfate or add more SO2. Few! I was worried that the wines were ruined beyond the point of no return!
Lab Numbers Update: As of 12-11-11, the pH and TA for the Petite Verdot, Cabernet Sauvignon blend are 3.44 and 6.75 and the Sangiovese/Cabernet Sauvignon blend are 3.25 and 7.2. It appears that secondary fermentation has taken place with the P. Verdot blend as the pH as gone up and TA down. But it’s hard to tell with Sangio blend because it looks the pH dropped and that doesn’t make sense. I will have to re-test pH, and TA in the next few week. Hopefully I will be able to test for SO2 content as well as run the wine through MLF (malolactic fermentation) chromatography.
That’s it for this update. Now to think of some names for the wines while they spend the winter in our new wine shed. Will have to post pictures of that soon!
A few weeks ago Antoine and myself got the opportunity to interview Cameron Fries of White Heron Cellars which is located in the ghost town of Trinidad, between Quincy and Wenatchee, above the Columbia River in Washington State. We got to taste through his Chardonnay, Roussanne, Pinot Noir (2005), Mariposa Vineyard Red Wine, and Syrah. I have to say, his Pinot Noir is the biggest and best Washington state I have ever had. We also got a nice tour of his 14 acre vineyard. He had recently planted some Petit Verdot so I can’t wait for them to grow on and get bottled! This is a variety I am very interested in growing my self!
It’s gonna be hard to find White Heron Cellars on this side of the mountains, so if you are ever in the Quincy area – it’s totally worth making a visit! And the prices are very moderate!
Thanks Cameron for being such an excellent host!