Wine 2025 – Update #01
19 January 2025
Yes, I’m already thinking about the wine we’ll make in October. Per usual, anything I say in this post may – or may not – resemble what is actually purchased in October. Numerous things, including the weather and grape availability, may alter choices. And in many situations, we simply decide to do something different.
The wines are owned by myself, my son, and my niece. My ideas are one component, and whatever we do will be a group decision.
Reds
A while back my son & I discussed Pinotage, a South African grape. I’ve made the Winexpert kit twice and we really liked it. So it’s on our collective mind.
TotalWine in Cary has 3 different ones in stock, so I’m thinking I’ll buy a bottle of each to try. Unless the commercial wines are not likeable or the grape is not available next fall, it’s very likely we’ll fill a barrel with it.
The second barrel will be French-American hybrids grown by my friends Beth & David in Glade Spring VA.
We have a Five Year Plan – we don’t make the same red twice in five years.
In 2023 we made Chambourcin, and in 2024 we started Chambourcin and Chelois (currently in production). The two Chambourcin don’t violate the Plan because the two wines are totally different. The 2023 was glass aged, Plain-Jane red. The 2024? We inoculated with malolactic bacteria to reduce malic acid, added finishing tannins to improve body, and are barrel aging. It will be a totally different wine.
For 2025? At this time I’m thinking about going with with Chambourcin or Chelois, and adding in 10%-15% of a different F-A hybrid: Marechal Foch, Leon Millot, Chancellor, or DeChaunac. This will change the wine greatly.
For the third barrel, we’ll probably buy juice buckets again to ferment with the pomace from either of the first two barrels. What juice? No clue at this point.
Whites
For whites? We currently have 2 carboys each of Chardonnel and Vidal. I’m leaning towards making 2 carboys of one varietal next fall, with Chardonnel currently being the preference. Beth & David also grow Traminette, and I might be persuaded to try that.