1989 Red Blend

September 2007 – This was the year of the blends. I did a red and a white blend, neither of which turned out quite as I expected. But I was learning …

Ingredients:

Fruit 40# Foch, 19.3 brix, 0.99 acid, pH 3.05
Fruit 40# Leon Millot (Boordy), 19.6 brix, 1.32 acid, pH 3.10
Fruit 40# Carmine, 16.0 brix
Fruit 40# Chancellor, 19.6 brix, 0.96 acid, pH 3.05
Yeast Red Star Montrachet

Method:

Foch crushed 09/16/1989
1.079
Yeast added to Foch 09/20/1989
1.079
Leon Millot crushed & yeast added 09/23/1989
1.081
Foch pressed; Leon Millot pressed; wines blended 10/04/1989
1.000
Carmine crushed & yeast added 10/07/1989
1.064
Chancellor crushed & yeast added 10/07/1989
1.081
Carmine pressed; Chancellor pressed; wines blended 10/11/1989
1.000
All wines blended 10/22/1989
1.000
Blend chaptalized with 6 cups sugar, 1/2 tsp K-sulfite, 1 tsp yeast nutrient added 10/22/1989
1.010
Racked, 1/2 tsp K-sulfite added 11/12/1989
0.998
Racked, filtered w/#1 filter pad 11/28/1989
0.998
Racked 01/28/1990
0.998
racked & bottled 07/23/1990
0.998

Notes:

Yield 52 bottles
Afterthoughts An interesting experiment — while it turned out very drinkable it just didn’t have the flavor I had hoped for.

If I was going to do something like this again I’d buy 80# of each and make a full carboy of each. I’d blend at the 6 month mark, and instead of just pouring it all together I’d spend the time (with a LOT of bread to cleanse the palate) and do proper bench mixing.

Then whatever leftover I had the most of would be the basis for a second blend, doing another bench mix. Anything left over at that point would go into a 3rd blend and get used first!

Bryan

Long time wine and beer making ....