Winemakers' Daily Notebook for 2002 Production
Thursday 10/3/02 Redwood City
Drove rental truck to 16021 Arnold Drive, where I met Linda at 6:50 am. Three very fast pickers fillled one macrobin half full and the other chock full. The full bin was filled three inches over the top and pushed down before the top was put on. I was on the road by 8:30.
Dropped the full macrobin off at Emory Freight in San Jose. Total weight is 1020 pounds, which means 924 pounds of grapes bound to Austin (given tare weight of 96 pounds).
Cleaned destemmer, grape boxes, pail, and two PFCs. With Ben's help, destemmed 372 pounds of grapes into the two PFCs, which we then transferred back into the (now cleaned) macrobin. I am concerned that I won't have enough wine to fill the 30 gallon barrel.
Must is 24.4 degrees Brix by hydrometer and 23.5 degrees Brix by refractometer. Note that Madrone measured 24.5 degrees Brix Tuesday with a refractometer and 23.5 degrees Wednesday in Cohn's lab (different samples).
Must is 57 degrees Fahrenheit.
Added 30 ppm K2SO5. It's now 7:00 pm, so I'll wait until tomorrow to add yeast et al.
Austin 4 October 02 morning
Grape arrival via Emery Freight 7am - picked up at Austin Bergstrom Airport with Mike Pav.
Grapes from Sal Zagari (415 927 1350) - arranged via Madrone Vineyards, under their vineyard management. Sonoma Valley grapes, also delivered each year for BR Cohn wine.
David Elliott picked grapes up at 6:45am 3 October. Harvested two bins - one for Austin and the other for Redwood City. David delivered grapes to Emery Freight early afternoon - for next day delivery.
Statistics:
Full weight of macro bin (including top) loaded to brim with grapes: 1020 pounds
Empty bin weight with top (as measured): 108 lbs
Net grape weight (whole cluster): 912 lbs
Post crush grape weight: 838 lbs
Stem discard weight: 46 lbs
Must volume: 110 gallons
Crush complete at 12 noon. Added 30ppm SO2.
Austin 4 October 02 6pm (6 hours after SO2)
Must temperature 64 degrees.
Added 258 grams Pasteur Red yeast, in 2.58 liters water - at 102 degrees F. Let sit for 15 minutes, then added approximately 500 liters juice slowly to water/yeast mixture. Poured into macro bin container. Light mix, no stirring.
Added 172g Superfood (sprinkled directly) to must. (Per TWL, adding total of 2x the quantity of yeast...1/3 at time of yeast, 1/3 3 days later, last third mid fermentation)
5 Oct 02 - Austin - 4pm
Punch down
Must 69 degrees. Hydrometer shows 23 Brix.
Added 4 packets Vinaflora, sprinkled directly on must, after reaclimating for 15 minutes to room temperature.
Added 40 g Leucofood, sprinkled directly. Mixed well.
Ambient room temperature is 71 degrees.
6 Oct 02 - Austin - 10am
Punch down. Must temperature is 76 degrees.
6 Oct 02 - Austin - 5pm
Punch down. Must temperature is 78 degrees. Hydrometer Brix is 17.
Racked 2001 wine from stainless steel (35 gallons) and from 15 gallon barrel to PFC. Filled new "30 gallon" French Oak barrel with 2001 wine. Barrel holds approx 37 gallons! Need to check exact size in liters. Add excess back to 15 gallon barrel -- just filled - with addition of one bottle of 99 Cross Creek to top off. Will have to use other bottles to top off during remainder of aging.
7 Oct 02 - Austin - 7pm
Punch down. Must 82 degrees. Brix is 12.5
Friday 10/4/02 10 am - Redwood City
Must 24.2 degrees Brix and 61 degrees Fahrenheit.
I followed the instructions (for the first time on this), and things worked well. For Redwood City, 100 degree water is what comes out of the tap on full hot. I repeatedly added part of the yeast to the corresponding part of the water, stirred in gently, and added more water. I used a total of 93 g.
Waiting the 15-20 minutes prescribed helped with the consistency. My juice was 61 degrees so I mixed in juice before adding, also as directed. Sprinkled 62 g. Superfood directly on must. Sprinkled 2 packets Vinaflora and 24 g. Leucofood directly on the must. (Note that I did not wait 6 hours after adding the yeast to add the vinaflora, as previously done.)
Punched down.
5:30 pm - Redwood City
Punched down.
Saturday 10/5/02 10 am - Redwood City
Punched down. Must now more plum colored, and room starting to be noticeably full of the smell of wine
Must 22.2 degrees Brix and 67 degrees Fahrenheit.
Sunday 10/6/02 10 am - Redwood City
Punched down.
Must 19.8 degrees Brix and 74 degrees Fahrenheit.
Monday 10/7/02 10 am - Redwood City
Added second batch of 62 g. Superfood.
Punched down. Amount of liquid more noticeable.
Must 16.2 degrees Brix and 76 degrees Fahrenheit.
Tuesday 10/8/02 10 am - Redwood City
Punched down.
Must 12 degrees Brix and 77 degrees Fahrenheit.
Wednesday 10/9/02 10 am - Redwood City
Punched down.
Must 9 degrees Brix and 77 degrees Fahrenheit.
Thursday 10 October 7pm - Austin
Brix is .25 using -5 to 5 Brix hydrometer. Pressing will be scheduled for this Saturday or Sunday.
Thursday 10/10/02 6 pm - Redwood City
Added last 62 g. Superfood.
Punched down.
Must is 1.4 degrees Brix with the 0-30 degree hydrometer, degrees 2.1 Brix with the -5-5 degree hydrometer, and 73 degrees Fahrenheit.
Friday 10/11/02 8:30 am - Redwood City
Punched down.
Must is 1.3 degrees Brix and 69 degrees Fahrenheit.
Saturday 12 October 2pm - Austin - Press Day
Punch down. Must temperature is 78 degrees F. Brix via Clinitest is 0.2.
Pressed 76 gallons of must from Macro Bin into stainless steel tank (via PFCs). Added 30ppm SO2.
Saturday 10/12/02 10 am - Redwood City
Punched down.
Must is .9 degrees Brix and 67 degrees Fahrenheit.
Sunday 10/11/02 5 pm - Redwood City
Punched down.
Must is .4 degrees Brix (hydrometer) and 67 degrees Fahrenheit.
Monday 10/14/02 2 pm - Redwood City
Punched down.
Must is .2 degrees Brix (hydrometer), .4 degrees Brix (Clinitest), and 67 degrees Fahrenheit.
Plan to press tomorrow.
Tuesday 10/15/02 10 am - Redwood City
Punched down.
Must is .25 degrees Brix (hydrometer), .4 degrees Brix (Clinitest), and 67 degrees Fahrenheit -- all the same as yesterday.
Ben and I pressed, winding up with 25 gallons of wine. Topped of 30-gallon barrel with the 2001.
Sunday 10 Nov 02 - Austin
Racked 2002 wine from stainless steel tank to 60 gallon new French oak barrel. Was short 1.5 gallons - had to add 98 wine from bottles. Extracted sample to send to wine lab.
Friday 22 Nov 02 - Austin
Wine Lab test results for 2002 Austin Cab from 60 gallon oak barrel
Alc = 13.4%
VA = 0.066 g/100 ml
TA = 0.74 g/100 ml
pH = 3.59
FSO2 = 9 ppm
TSO2 = 14 ppm
Sunday 24 Nov 02 - Austin
Added 30ppm SO2 to 60 oak barrel with 2002 Cab
Sat 11 Jan 03 - Austin
Added 30ppm SO2 to 30 and 15 gallon oak barrels with 2001 Cab
Sat 15 March 03 - Austin and Redwood City
We tasted both the 2001 and 2002 Cross Creek Cabs from both locations. The 2001A Cab was from the batch in new oak.
Both 2001 wines are in new French oak, the 2001RC for 3-4 weeks longer. Initially the 2001RC nose had noticeable must with an undercurrent of cooked green beans, strawberrie , and tobacco. The 2001A had tobacco, blackberry, and a hint of cooked green beans (no must). Later the must and vegetables went away completely, disappearing first in the 2001A.
The taste of both 2001's had strong tobacco, raspberries, vanilla, and OK acid. The vanilla in the 2001RC was at R's limit. Neither had much tannin or any off tastes. These are both good wines, with the 2001RC further along in its oaking and in need of bottling not too long from now. We were particularly pleased that the 2001's, which are from Paso Robles grapes, are both nice and very much in the Cross Creek style.
The 2002's were, not surprisingly, not as far along. The 2002RC, which has only been in stainless steel, had essentially no nose. The 2002A, which has been in oak, had some nose, jammy red raspberries and a hint of tobacco. Nothing off in either nose or taste in either 2002. The 2002RC taste had medium tannin and tobacco with some raspberry behind the tobacco. The 2002A was consistent with the 2002RC, but had more pronounced tannin and fruit, a well balanced wine. We quite liked the 2002's, although both are young, especially the 2002RC. The 2002's had more body than the 2001's.
Friday 11 April 03 - Austin and Redwood City
Shipped 8 cases of primarily 1999 Cab and Merlot from Redwood City to Austin...
Saturday 12 April 03 - Austin
Added 30ppm to 2002 and 2001 oak barrels (60, 30 and 15 gallon barrels).
Saturday 23 August 03 - Austin
Planning
2000
in bottles now.
6 and half cases = 76 bottles
have labels and glue
have foil
work to be done: foil tops and glue and add labels
have 22 cases of bottles = 264 bottles -- enough for 2001 vintage only!
2001
30 and 15 gallon barrels (45 gallons = 225 bottles)
need to send sample to wine lab for chemistry
need to taste for bottling decision
need 2001 San Luis Obispo labels to be made
have bottles
have foil
have corks
have glue for labeling
check tubing for bottling
2002
60 gallon barrel (60 gallons = 300 bottles)
have glue for labeling
need to send sample to wine lab for chemistry
need to taste for bottling decision
need 2002 Sonoma Glen Ellen labels to be made
need to order bottles
need to order foil
need to order corks
2003
need to confirm grapes and bins (1 and half, each full)
need to confirm shipment capability for this year with Emery freight
need to order chemicals (Pasteur yeast/nutrients, 2ndary
fermentation/nutrients, S02, Citric acid
check tubing for siphon pump
30 August 2003 - Redwood City and Austin
2001A
N: tobacco, blackberry, very nice overall, no off odors, edge of the RC vegetal nose
T: good blackberry, strong oak, light-to-medium body, no off tastes, not that complex, good wine
2001RC
N: slightly offensive vegetal, good blackberry, slight tobacco
N2: vegetal odor has receded
T: good blackberry, tobacco, not as strongly oaked, light-to-medium body, no off tastes. mild vegetal
T2: nice balance of vanilla, fruit, and tannin; nice wine
2002A
N: raspberry, tobacco, no vegetal, nothing off, hint of vanilla after a while, more closed than 2001, good wine
T: full bodied, good tannin, blackberry somewhat hidden, good acid, no off tastes, young with good potential
2002RC - check with Fred to see if can be remedied
N: off, sherry
T: mousey offensive taste
THE WINE LAB
110
Camino Oruga, Napa, CA 94558
Phone
707-224-7903 Fax
707-255-2019 lab@thewinelab.com
ANALYSIS REPORT
Date
Submitted: 08/29/03
Report Date: 08/29/03
Sample
Test
Result
1.
2001 Redwood City
(FTSO) Free SO2 (a/o)
20 ppm
Cabernet Sauvignon
Total SO2 (a/o)
187 ppm
2.
2002 Redwood City
(FTSO) Free SO2 (a/o) 4
ppm
Cabernet Sauvignon
Total SO2 (a/o)
188 ppm
For
questions about this report or other technical questions, please call The Wine
Lab at (707) 224-7903 to schedule a telephone consultation.
Technical staff is also available for in-person consultation, call for
details
Signed:
________________________________
Sunshine Cowgill, Enologist
TTB Certified Laboratory
ANALYSIS REPORT
Date
Submitted: 09/08/03
Report Date: Preliminary
Sample
Test
Result
1.
2001 Austin
(PREBOT) Pre-Bottling Panel
Cabernet Sauvignon
Alcohol, NIR
13.98%
Volatile
Acidity
0.072 g/100mL
Total
Titratable Acidity
0.72 g/100mL
pH
3.62
Free
SO2 (a/o)
7 ppm (0.10 ppm molecular)
Total
SO2 (a/o)
116 ppm
Microscopic
Examination
Direct
Culture for Spoilage
Organisms
(RS)
Residual Sugar, enzymatic
0.02 g/L glucose
0.04 g/L fructose
0.06 g/L g + f
(MAD)
Malic Acid, enzymatic
0.01 g/L
2.
2002 Austin
(BASW) Basic Wine Chemistry Panel
Cabernet Sauvignon
Alcohol, NIR
13.78%
Volatile
Acidity
0.082 g/100mL
Total
Titratable Acidity
0.74 g/100mL
pH
3.55
Free
SO2 (a/o)
14 ppm (0.25 ppm molecular)
Total
SO2 (a/o)
52 ppm
Signed: _________________________________Nicole Haller,
Enologist
TTB Certified Laboratory
15 September 03 - Shared
Wine volume calc for 2003 harvest.xls (Richard attempt)
15 Sept 03 - Austin
Labeled and foiled 2000 Cab - 67 bottles.
Added 30 ppm SO2 to 2001 and 2002 barrels.