Wine 2024 – Update #01

03 April 2024

We massively overproduced in 2023, so we are ramping down in 2024. We now have three 55 liter class barrels, and the focus is on keeping them full.

“55 liter class”?

This means the barrels are roughly have a 55 liters capacity. Barrels are not exact, as the good ones are hand made and there is variation. Anyway, beyond the barrel making lesson, our current plan is:

Barrel #1: Either Pinotage (South African grape) if it’s available, otherwise a Zinfandel-based blend based upon the recipes that I can recall that were used by some of the guys I knew in the late 80’s. [More on this below.]

Barrel #2: Two juice buckets fermented with the pomace from Barrel #1. Eric & I discussed not using Merlot, as we have a lot of Merlot-based blend. At this time we have no firm ideas, and probably won’t until the plan for Barrel #1 is finalized.

Barrel #3: Probably a Chambourcin or Chelois based blend using grapes from my friend’s VA vineyard. One thought is 240 lbs Chambourcin, 30 lbs Vidal (yes, a white), and 30% Marechal Foch or Chelois. We might swap Chambourcin & Chelois in this mix. At this point, it’s too early to tell.

White: I’m leaning towards another Vidal, although if my friend has Chardonnel to spare, it’s on my list.

. . .

If we go with a Zinfandel based blend, it will be roughly based on the wines made by some of the guys I knew back in the late 80’s. Everyone was of Italian extraction, and most made what they called “Dago Red”.

While “dago” is a slur and anyone using it with these guys would quickly regret it, they used the term for their wines.

My current thought on the subject is 5 lugs Zinfandel, 1 lug Muscat (white grape), and 2 lugs of other red varietals.