2016 may be a good wine year afterall

[Greg Friday]

And this is why I think so:

1. Sauv Blanc, although only around 20-25 gallons has fermented out at a low temp and very slow.  It has great aroma and the flavor is balancing very nicely.  I thought it was a a little acidic, but now i think its balancing out.
2. Zin is tasting good at both Dave's and amador.  We got about 25 gallon from Amador and 20 from the grapes we bought from OB.  We saved a little '15 to fill a barrel. so we should have enough for a 53 gal.  The Amador stuff is still finish fermentation and Malo, but it smells nice.
3. Sangiovese smells and tastes great!  it has the rose pedal smell of BM45 and a nice light color.  It doesn't taste too tart now, but I will add BiCarb if needed.
4. Rose from the Sangio looks like its only 4 gals, but it could be our best yet...any way, no one else ever seems to want any, so there is just enough for me.

Dave can update us on the Cab / Merlot as it comes together.

Greg

Knuckle Cellars

[Will Guyette]

Thanks for the update. I'll definitely take some rose if there's more than you want. Picked up the cab grapes Saturday, they looked great

-

Will

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[Greg Friday]

I've got some '15 rose I could part with.  There were not too many takers.  It's pretty good too

Sent from my iPhone

[frances sanahuja]

i love rose, maybe you can spare a bottle or two for me:)


Franny's Kitchen

147 Dublin street 
San Francisco CA 94112



--------------------------------------------
On Mon, 10/3/16, Greg Friday <gfcoq...@gmail.com> wrote:

Subject: 2016 may be a good wine year afterall
To: "vine...@googlegroups.com" <vine...@googlegroups.com>
Date: Monday, October 3, 2016, 6:46 PM

And this is why I
think so:Sauv Blanc, although only around 20-25
gallons has fermented out at a low temp and very slow.  It
has great aroma and the flavor is balancing very nicely.  I
thought it was a a little acidic, but now i think its

balancing out.Zin is tasting good at both

Dave's and amador.  We got about 25 gallon from Amador
and 20 from the grapes we bought from OB.  We saved a
little '15 to fill a barrel. so we should have enough
for a 53 gal.  The Amador stuff is still finish
fermentation and Malo, but it smells

nice.Sangiovese smells and tastes great!  it has

the rose pedal smell of BM45 and a nice light color.  It
doesn't taste too tart now, but I will add BiCarb if

needed.Rose from the Sangio looks like its only 4

gals, but it could be our best yet...any way, no one else
ever seems to want any, so there is just enough for

me.Dave can update us on the Cab / Merlot as
it comes together.
GregKnuckle Cellars

[david fryer]

the merlot is in secondary now. its TA was a little low so i added a bit of tartaric acid.

the cab is in primary now fermentation was sluggish as of last night. today will add yeast nutrient. the cab is a little high in sugar and acid. dilution will bring both down to acceptable levels. i am still working on the math.

---

From: Greg Friday <gfcoq...@gmail.com>
To: "vine...@googlegroups.com" <vine...@googlegroups.com>
Sent: Monday, October 3, 2016 6:46 PM

Subject: 2016 may be a good wine year afterall

[david fryer]

for those that care about numbers here goes:

cab TA was 0.70

cab brix was 27

adding 3.5 gallons of water lowered TA to 0.65 and brix to 25.

i did err on the light side using 46 gallons for the volume of the finished wine. it may be slightly higher. if so, more dilutions can take place subsequently.

for those reading on their phones: dave

---

From: 'david fryer' via Vineland <vine...@googlegroups.com>
To: "vine...@googlegroups.com" <vine...@googlegroups.com>
Sent: Tuesday, October 4, 2016 7:56 AM
Subject: Re: 2016 may be a good wine year afterall

[Greg Friday]

good thinking on the dilution!  puts the TA in a very good place for cab.  what was the TA on the Merlot?

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[david fryer]

merlot TA was .58 I adjusted it up to the low .6's.

---

From: Greg Friday <gfcoq...@gmail.com>
To: "vine...@googlegroups.com" <vine...@googlegroups.com>

Sent: Tuesday, October 4, 2016 10:43 AM

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[david fryer]

update on the cab:

oak barrel ran out of bdx yeast so i used an alternative.

the fermentation has been progressing, but slowly. highest temp was low 70s.

temps are declining now. pressing should be soon. like the end of the week or weekend.

we have 700 lbs to press so we could use a few people to make it go faster.

i will let you all know when i think a likely date would be with a couple of options, after looking at the temps and co2 production.

cheers dave

---

From: 'david fryer' via Vineland <vine...@googlegroups.com>
To: "vine...@googlegroups.com" <vine...@googlegroups.com>

Sent: Tuesday, October 4, 2016 8:55 AM

[mikeyj68]

I'll be around Saturday and Sunday 

Sent via the Samsung Galaxy S7, an AT&T 4G LTE smartphone

[France's]

Shoot I am out of town this weekend so can not be of help, sorry.

Fran

Sent from my iPhone

[david fryer]

watching the weather and the fermentation of the cab it looks like thursday would be the optimal day to press the cab. anyone available?

dave

---

From: 'France's' via Vineland <vine...@googlegroups.com>
To: "vine...@googlegroups.com" <vine...@googlegroups.com>
Sent: Monday, October 10, 2016 3:41 PM
Subject: Re: pressing cab

[david fryer]

we are looking at friday or saturday afternoon to press the cab. mike and i are available, but we would love a third party on either of those days that would work for you. preferential allotments apply to those helping out!

cheers

dave

[Will Guyette]

Unfortunately, I cannot make either of those times. Working Friday afternoon, Emma's birthday party Saturday afternoon. 

-

Will

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