2020 Merlot 2

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 French oak.

Ingredients

Grape 144# Merlot from Lanza Vineyards, Suisun Valley, CA
Enzyme 2 tsp Scottzyme Color Pro
Fermentation Oak 1 lb shredded French oak, medium toast
Yeast 2 packages Red Star Premier Rouge
Nutrient 12 tsp Fermax + 6 tsp Fermax
Acid
Sulfite potassium metabisulfite added at various points (see below)
Fining Agent
Aging Oak

Method

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.

10/10/2020
SG 1.102
Temperature rose to 67 F in the afternoon. Added 12 tsp Fermax and yeast. 10/11/2020
SG 1.102
Added 6 tsp Fermax. 10/14/2020
SG 1.059
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.

10/20/2020
SG 0.998
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Notes:

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