2020 Merlot 1
October 2020 – I’m making a Merlot-heavy Bordeaux style blend this year. As part of that I’m fermenting 2 batches of Merlot, one with American oak as a fermentation oak, and one with French oak. They will probably get blended together, but this is an experiment to see if it’s worth paying a bit more for shredded French oak.
This one has American oak.
|Grape||144# Merlot from Lanza Vineyards, Suisun Valley, CA|
|Enzyme||2 tsp Scottzyme Color Pro|
|Fermentation Oak||1 lb shredded American oak, medium toast|
|Yeast||2 packages Red Star Premier Rouge|
|Nutrient||12 tsp Fermax|
|Sulfite||potassium metabisulfite added at various points (see below)|
|Crushed & destemmed the grapes. Grapes at 52 F, have to warm up to 65 F before inoculation.
Added Scottzyme Color Pro for improved color extraction and 1 lb fermentation oak.
|Temperature rose to 67 F in the afternoon. Added 12 tsp Fermax and yeast.||10/11/2020
|Added 6 Tsp Fermax.||10/14/2020
|Drained the free run wine and reserved it. Medium pressed the pomace.
5 gallons of free run is part of the 2020 Meritage blend.
1 gallon each of the free run and pressed wines will continue to be tracked in this log. The intention is to bottle 1 gallon of varietal wine.
All remaining wine is part of the 2020 Meritage Plus blend.