Winemakers' Daily Notebook for 2019 Production
12 October 2019 - 3pm
Many thanks to special efforts by Clarence and Becky Jenkins of Madrone Vineyard Management, we were able to do a "Take 2" grape pick in Sonoma and a re-ship of the grapes by UPS-SCS Supply Chain to Austin. After a hiccup in the first shipment, Jim and Alberto (Sacramento and Austin UPS) ensured the grapes made it from Sacramento to Austin. We dodged a number of difficulties in logistics this year, including the grapes being put on a truck instead a plane, electricity outages in California and some local transport issues in Austin. But thanks to all, we were able to get 'er done. Grapes this year are from Glen Oaks, just down the eastern slope on the Mayacamus Mountains.
Half ton of grapes arrives Saturday morning. Unlike previous years, the Extreme Cartage truck from San Antonio delivered directly to our house rather than the pickup truck Crush Configuration. This seemed to be more efficient actually.
Crushed 108 gallons of must. Added 60ppm of SO2 and 15 mg of Zyme-o-color for flavor extraction. Added 4 blocks of dry ice and will leave for 3 days before beginning fermentation.
15 Oct 2019 - Tuesday 6pm
Ambient temperature is 66 degrees with 55 percent humidity. Temperature of must is 62 degrees. Must is 25.5 Brix. Added 250 grams of Pasteur Red yeast to 100 degree bowl of water. Left 20 minutes, then folded into Must.
17 Oct - Thursday 7pm
Punched down. Sprinkled 2 packets Vinaflora Oenos in must (secondary fermentation yeast) and dissolved 40g of Microessential Oenos (nutrients) in warm water and added to the must. Fermentation has started, just.
18 Oct - Friday 7pm
Added 110g of Presque Isle Super Ferment yeast nutrient (first in water then into must)
19 Oct - Sat 10am
Ambient temperature 67 degrees. Must temperature is 74 degrees. Brix is 21.
23 Oct - Wed 8pm
Ambient 68 degrees. Brix 8. Must 74 degrees.
26 Oct - Sat 10am
Ambinet 66. Must 72. Brix 4.5
Friday Nov 1st 8pm
Punch down. Ambient 66 degrees. Must 68 degrees. Brix -0.4 hydrometer
Sat Nov 2nd - Press Day - 10am
Clinitest 0.4% residual alcohol
Sat Nov 2nd - 3pm - PRESSING
Pressed 68 gallons of wine. Racked into larger stainless steel tank in wine cellar. Added 30ppm SO2.
Sunday June 20 2020
Topped off both 30g (2019 vintage) and 60 gallon (2018 vintage) barrels. Added 30ppm SO2 to both the 30gallong and 60 gallon barrels. Did not add to stainless steel tank.
Saturday June 5 2021
Added 30ppm SO2 to the 2018 stainless steel tank
Sunday July 18 2021 - EMERGENCY BOTTLING
Bottled 277 bottles (23 cases) of 2018 from stainless steel tank. First real activity since Covid.