We had a few friends over last night and decided to take them down to the cellar to share in our first taste of our 2019 vintage of Chardonnay and Pinot Noir.
First our Chardonnay. We only have 1 carboy of Chardonnay from our estate grown Wente 72 clone – planted in June of 2017. This Chard has undergone crush, press, primary fermentation and malolactic fermentation – It has been racked off the lees a few times and has a really wonderful color and clarity to it. Best of all – we poured 6 tastes; and everyone agreed it looked, smelled and tasted like Chardonnay … good Chardonnay!
After the taste we topped it again with argon and put the airlock back on. It’s ready for bottling which we will do toward the end of May.
Moving on … like a true flight tasting. We next tasted our practice batch of Pinot Noir which was made from grape must be purchased frozen from Brehm Vineyards.
Again .. excellent color and clarity. We aren’t great at identifying the nose of wines. Sometimes we recognize a hint of berry or chocolate .. much of the time if we read the label or someone suggests what the tasting notes are .. then we are easily swayed to believe that. Our wine vocabulary sounds more down-to-earth. We use words like YUM or SMOOTH, or SOFT or HEAVY. We are still learning. Not only on growing and making wine but tasting wine. We already know how to drink wine. Lots of it .. but it takes some effort to slow down and really taste it.
The Brehm is also in really great shape. We know that red wines will mellow out as they age so the slightly heavy tannins we tasted will probably smooth out. This wine has undergone 2 different MLF inoculations. Malolactic fermentation which introduces a bacteria that turns the malic acid into lactic acid .. giving wines like many reds and Chardonnay a nice mouth feel. We will be bottling this carboy in May.
Our estate grown Pinot which was harvested very early in Sept of 2019 due to an impending SNOW on Sept 9. Our brix was only 16-17º – on average and we needed 23º. We were forced to use a process called Chaptalization (adding sugar .. a lot of sugar) to the wine. Not enough sugar= not enough alcohol .. and nobody wants that! So we added 19 pounds of white sugar from the local restaurant supply store!
This wine is lacking color. We have 4 carboys of it. 3 of them are straight free run. Free run comes from putting the fermented grape must into the press and just letting it gravity drain into a carboy without using any pressure on the skins. In a perfect harvest – the free run has the potential to be the creme de la creme of your batch of wine. In our case .. in this vintage of grapes – not quite ready for picking … our PRESSED wine has more potential . As for the clarity .. it’s slightly cloudier than the Brehm and it tastes a bit like a Boones Farm fruit wine. The jury is out on what we will do with these carboys of wine.