Wine 2023 – Update #03
24 September 2023
Our source for grapes was uncertain throughout August and half of September, so we (me, my son & niece) came up with several alternate plans, one of which included swapping in Sangiovese for Cabernet Franc, as it appeared we’d not be able to get CF at a reasonable price.
But things worked out and we have the following on order:
- 8 lugs Cabernet Sauvignon
- 8 lugs Cabernet Franc
- 4 lugs Merlot
- 2 juice buckets Sangiovese (23 liters each)
The Cabernet Sauvignon will be fermented in 4 lug batches, using Renaissance Bravo and Renaissance Avante yeast, respectively. The Cabernet Franc will be similarly done. The yeast for the Merlot is undecided at this time.
The plan is still to barrel age the Cabernet Sauvignon and Cabernet Franc, and the Merlot (upped from 3 lugs to 4) will be glass aged. In November 2024 we will make two blends with approximately the following percentages:
- #1: 60% Cabernet Sauvignon, 30% Cabernet Franc, 10% Merlot
- #2: 60% Cabernet Franc, 30% Cabernet Sauvignon, 10% Merlot
What is new is that when the CS, CF, and M are done fermenting, we will do a light press and add the pomace from those batches to the two juice buckets of Sangiovese. This will produce a wine somewhat similar to a Chianti. This will be glass aged, probably in the 54 liter demijohn.