Tag-Archive for ◊ Rose ◊

23 Apr 2009 2006 Jeriko Estate, Rose, Mendocino
 |  Category: Wine Review  |  Tags: , ,  | Leave a Comment

Appearance: light salmon with hint of orange core -> water-white rim

Nose: clean, medium- intensity aromas of light dried cherries and cranberry

Palate: acidity medium+, medium+ intensity flavors of dried cherries, cranberry, light chalky tannins (noticable and a bit distracting on the finish), medium length, medium alcohol (it is noticable due to the dryness and the fruit is drying out). 

Quality: The wine is a commercial quality wine that is at its peak — drink now.  The wine will not get any better due to the drying flavors, noticable tannins on the finish and noticable alcohol.

23 Apr 2009 2007 Eberle, Syrah Rose, Steinbeck Vineyard, Paso Robles
 |  Category: Wine Review  |  Tags: , , , ,  | Leave a Comment

Appearance: bright, light ruby core -> water-white rim

Nose: medium intensity aromas of strawberry, red cherry and hint of mineral

Palate: medium+ acidity, light tannins with a hint of bitterness, medium intensity flavors of red cherry, mineral and hints of floral and strawberry, medium+ alcohol and medium+ length.  The flavors are slightly layered with enjoyable minerality and balanced acidity.

Quality: The wine is a good quality rose that would be highly enjoyable with a slight chill on a warm summer day.  The price point of the wine is $13-$15.

19 Feb 2009 2008 Rose and bottling soon…

Yesterday, I was supposed to be bottling the 2008 Rose (Sangiovese / Syrah), Santa Barbara and my 07 White Hawk Vineyard, Sangiovese.  The bottling did not happen due to the wine being too cold — did not have enough time to warm up after being cold stablized in the cold room.  The wine must be closer to room temperature to make sure the bottling machine fills the bottles with the correct volume of wine.  In this case, the machine would have put in more than 750 ml / bottle due to the volume of the liquid being slightly smaller than when it is at room temperature.  If the bottles were filled with cold wine, there is a chance that the corks would be forced out as the wine reached room temperature.

I should be bottling the 2008 Rose, 2007 Dry Creek Syrah and the 2007 White Hawk Vineyard, Sangiovese, Santa Barbara next Wednesday.  The labels have not been printed yet, so they will be put into “shiners” — no label and no foils. 

The 2008 Rose has turned out quite well.  I am proud of how my experiment has turned out.  The blend of Sangiovese bleed and Syrah bleed is very distinctive and very good.  The chemistry on the Rose is: 4.0 grams/liter of sugar, total acidity is 5.5 grams/liter, 3.62 pH, 14.17% abv (will need to work on getting that down in the future).   Jen is working on a name for the Rose, so we should be getting the labels printed soon.  The Rose will be great with a bit of chill on it during the summer months!

11 Feb 2009 2007 Carmela Benegas, Rose (Cabernet Franc / Malbec)
 |  Category: Wine Review  |  Tags: , , ,  | One Comment

The wine is priced 31 pesos.  It is a rose of Cabernett Franc and Malbec.

Appearance: bright, pink/salmon core -> water white rim

Nose: pronounced intensity with aromas of dried strawberry, dried fruit (cranberry?)

Palate: flavors of dried cherry; a bit too sweet for my taste.

09 Feb 2009 Spring work in the cellar

You might not realize it but Spring is a busy time in the cellar.   The winter is when malolactic fermentation typically happens assuming the wines have not been sulphured and the temperature does not dip too low.  In Bordeaux, the temperature in the cellars typically does too low and malolactic fermentation shut downs but will complete in Spring.   The wines I wanted to go through malolactic fermentation are innoculated with a malolactic bacteria culture to make sure the malolactic fermentation completes in a timely fashion — it simplifies work in the cellar later.  All of the 2008 wines that are supposed to go through malolactic fermentation have completed.

Racking is the next big task usually done in the Spring.  The red wine is racked off the gross lees to avoid any autolytic flavors from developing.  White wine make be aged on lees to add creaminess to the texture and slight autolytic notes.  My white wines (Roussanne, Marsanne and Viognier) are all still on their lees and a stirring program has been started to enhance the body / palate weight and give a bit of creaminess to the wines. 

Blending is the next large task in the cellar.  I have been doing blending work on three wines: 07 White Hawk Vineyard, Sangiovese, Santa Barbara; 08 Santa Barbara Rose, and 07 Syrah, Dry Creek Valley. 

Sangiovese: The Sangiovese has turned out really well!  I am very happy with the wine.  A small amount of 08 White Hawk vineyard Sangiovese (5%) and a small amount of 07 Young-Inglewood Cabernet Sauvignon was blended into the 07 Sangiovese.  The 08 was added to freshen up the flavors/aromas and give a bit more power to the wine.  The Cabernet Sauvignon has added a nice element in the entry and the finish.  The wine is currently being cold stabilized in the cold room and should be bottled in the next couple of weeks. 

Rose: I have been doing blending / fining work on my 08 Rose (Syrah / Sangiovese) getting it ready for bottling soon.  I had to adjust the sweetness level a bit with the addition of some sucrose solution to give it a hint of sweetness.  Also, the rose has a slight bit of bitterness and a deep violet color (due to bleeding 24 hours after crushing instead of 6 to 12 as should have been done).  So, I am fining the rose with a combination of PVPP and Bentonite.  PVPP will strip out the bitterness and lighten up the wine.  The Bentonite is added to clarify the wine and compress the PVPP mixture that settles out of the wine (less wasted wine).  The process is to dissolve the PVPP in 1 liter of wine, mix the PVPP mixture into the wine, soak the Bentonite in a 1 liter of water for 3 to 4 hours, mix the rehydrated bentonite into the wine, move the wine into the cold room and leave the wine in the cold room for 4 to 6 days depending on the temperature of the cold room.  The clean rose will then be racked off the PVPP and Bentonite mixture on the bottom of the tank.  The clean rose will then be sulphur adjusted for bottling and bottled.

Syrah: The Syrah is a work in progress — a few adjustments at a time to get a good/great final product.  The wine is being blended with some Eaglepoint Vineyard Grenache to add complexity and aromatic lift (warm spice, black pepper and strawberry) along with some Catie’s Corner Vineyard viognier to further enhance the aromatics.  After the results of the blending have had time to stablize, I will be looking at possibly making further adjustments but the wine needs time to stablize.

Note: I am still working on typing up the South America trip.  Hopefully, I will have that available in a week or so.

05 Nov 2008 It is coming up rose…

Last night, I did an experiment of combining the still fermenting rose batches (White Hawk – Sangiovese and Syrah bleeds + Thompson Syrah bleed) to see what the result would be like and get some initial chemistry numbers. 

The results of the combination were quite good.  The White Hawk Rose is a deep lavender color (so rose is a bit of misnomer at this point), good fruit characteristics (currant, cherry, strawberry), good aromas (floral – violets, candied rose petal), nice crisp acidity but has a hint of a slight bitterness on the finish; the Brix level is currently at 0.2 Brix where -2.0 Brix should be roughly dry.  The Thompson Rose is not as far along fermenting (3.5 brix) and has sweet fruit especially strawberry but no bitterness on the finish.  When I combined the two in amounts equal to a straight combination of the current roses, I got a very lovely rose that is quite enjoyable, crisp acidity, nice sweetness (too high at the moment) and a complexity of aromas and flavors that I was not expecting.

The chemical analysis indicated the following: 17 grams / liter of Fructose/Glucose, TA = 6.3 g/l, pH = 3.53, alcohol % = 13.1, Malic acid = 1.16 grams/liter and VA = 0.53.  The sugar level will come down as the roses continue to ferment.  The acidity and pH are great.  The alcohol level is a bit high as I was trying for 12.5% but that can be adjust right before bottling.  The VA is just fine but needs to be watched.

I am going to let each of the roses finish fermenting individually, then rack them into a single tank and then make final adjustments prior to bottling.  The rose will probably be bottled in January due to the bottling schedule at Crushpad is already backed up into December even with harvest just wrapping up. 

I think everyone who gets to try to the rose will be pleasantly surprised.  Next harvest, I am  planning on making a rose for sale.  This year’s rose maybe just for wine club members as a thank you gift.

26 Oct 2008 To bleed or just dilute ?

One of the key questions a winemaker asks him/herself is whether you should do a bleed on the processed grapes before innoculating with yeast to start the primary fermentation.  A bleed is the removal of some of the liquid (mostly sugar and water) from popped/crushed grapes as part of a brix adjustment.  Generally, a bleed is used to lower the sugar amount / potential alcohol by bleeding some liquid out roughly 12 to 18 hours after processing while replacing it with the same volume of water.  If the grapes are very juicy (lots of water in them, you may want to remove some liquid to help increase the ratio of liquid to skins for better concentration.  This approach is done for varietals such as Merlot, Syrah and cult Cabernet Sauvignons.

I decided to bleed both Syrahs and Sangiovese to go for a better skin to liquid ratio after the water adjustment to lower the potential alcohol into the target range.  Normally, wineries will just pour out the bleed liquid.  The bleed was such a lovely violet color and smelled so good that I decided to try to make Rose or Violet in this case.  I kept the White Hawk fruit bleeds together (60% Syrah and 40% Sangiovese) and put the Thompson Syrah bleed in a different vessel.  The White Hawk Rose is coming along great with fantastic aromas and flavors over a slow cool fermentation; I am very happy with this so far!  The Thompson Syrah only started fermenting a few days ago, so not sure how it may turn out.  If both Roses are good and blend well, I will make one Rose that will only be available to Wine Club members.

I will keep you up to date on the Rose progress in future posts.  Note: I am tickled pink that Rose is working out as I hate to waste good juice.