Variety | Harvest Date | Weight - Pounds | Volume of Juice |
Brix | pH | TA |
Auxerrois* | 9/17/2020 | 1670 | 120 gallons | 19 19 |
3.06 3.07 |
7.01 g/L 8.01 g/L |
Chardonnay | 9/24/2020 | 1136 | 75 gallons | 23.4 | 3.0 | 10 g/L |
Chenin Blanc | 10/11/2020 | 8201 | 655 gallons | 23.3 | 3.09 | 12.1 g/L |
Cabernet Franc | 10/22/2020 | 872 | 70 gallons | 23.5 | 3.05 | 10.2 g/L |
Cabernet Sauvignon |
10/22/2020 | 888 | 70 gallons | 22.4 | 3.08 | 10.7 g/L |
Barbera | 10/28/2020 | 110 | 9 gallons | 23.4 | 3.05 | 12.0 g/L |
When the grapes were brought into Jonathan Edwards Winery, both the Auxerrois and the Chardonnay were pressed as whole clusters. Since there was a bit more Chenin Blanc, that variety was destemmed and pressed. Our preference as we begin to think about configuring our winery is to do whole cluster pressing for all of our white varieties.
The rest of the varieties have Brix and acid levels that are unusual for our area, reflecting the exceedingly hot summer that we had along with a drought. The titratable acids for the red varieties are also very acceptable and may reflect the use of malic acid as an energy source (respiration) during the hot summer.
We were thrilled this year to have at least one barrel's worth of both the Cabernet Sauvignon and the Cabernet Franc. Currently, it both are undergoing malolactic fermentation.
Our Barbera came online this year with a very small harvest of fruit that we turned into wine. It too is currently undergoing malolactic fermentation.
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