2007 SKV
TEMPRANILLO ROSE
1.
Tested at 17 July 13 2007
2.
Tested at 23 brix July 27 2007
- Tested at 25 brix July 31 2007
- picked Wed, Aug 1 at 25 brix
- started fermentation Aug 2 a.m.; yeast W-15 starter w/Go-Ferm
- optiwhite nutrient: 30 grams to 12 gal/wine
- temp range: 50-60 degrees
- Yeast: W15
- 12 brix 6pm 8/3
- 10.5 6pm 8/5
- 10 brix 6pm 8/7
- 8.5 brix 6pm 8/11
- 6.5 brix 6pm 8/15/07
- 5.5 brix 7am 8/19/2007
- projected finish: 9/1/07…32 days
- Bentonite added 9/5
- pH @ 3.55 11/23/07
2007 SKV
Zin
1.
zin @ 16 on 8/5
2. zin
@ 18 on 8/10
3. @
22.5 on 9/3; picked 400 lbs
4. VQ15
yeast w/ Go-Ferm (starter)
5. Fermaid-K
6.
Opti-red
7.
no enzyme
8.
press on 9/15
9.
blended w/07 Matranga
2007
Matranga Zin
1. picked
9/3 @ 27%; 1600 lbs
2. VQ15
yeast w/Go-ferm (starter)
3. Fermaid-K
4. Tannin
VR Supra
5. Opti-Red
6. Laffort
Grand Cru Enzyme (2 gms/100 l)
7. press
on 9/15
8. pH
@ 4.15 on 11/23/07
2007 G.B. Sangiovese
1. sangio
@ 21 on 8/5
2. 23 on 8/10
3.
25 on 8/18; picked…approx 5-6 gallons of
must
4.
inoculated: Uvaferm 43 w/go-ferm as starter
5.
lallzyme exadded; 5 grms
6.
opti-red added: 8 gms
7. Fermaid-K
added ~ 8gms
8.
pressed 9/1
9.
ph @ 3.62 on 11/23/07
2007 SKV
Cabernet Sauvignon
1. 23 brix on
8/10
2. ??? brix on
8/18…picked same day as sangio
3. ~15 gal
must
4.
inoculated: VQ15 w/go-ferm as starter
5. lallzyme
exadded; 15 grms
6. opti-red
added: 20 gms
7.
Fermaid-K added ~ 20gms
8.
pH @ 3.65 on 11/23/07
2007 Barnes Petite
Syrah
1. 16.5 on 9/10
2. 21 on 8/18
3. picked @ 24 on 9/8
4. Bordeaux (BDX)
yeast
5. opti-red
6. no enzymes
7. Fermaid-K
8. pH @ 3.35 on
11/23/07
2007 Barnes Sangiovese
1.
21 on 8/10
2.
25 on 8/18;picked 8/19…~300 gal must
3.
actually 24 brix
4. inoculated:
Uvaferm 43 w/go-ferm as starter
5. lallzyme
exadded; 80 grms
6. opti-red
added: 160 gms
7.
Fermaid-K added ~ 200gms given to Wendy B to add in 3-4
days.
8.
Pressed 9/1: two barrels + 2 gal.
2007 Barnes Cabernet
1.
17 (top of the hill); 21 bottom of the hill …avg 20 (more crop onbotton).
2.
20.5 – 21 on 8/18
3.
picked 9/8 @ 24%
CRUSH 2006
SP3 Vineyards; Picked on Labor Day Weekend:
9/3/2006
QV15 yeast
Volume/Type/Brix/pH
~100L Pinot Noir at 24/3.43; picked
92 (strong H2S: aeration + copper)
~220+L of of Tempranillo at 24/3.32
picked 9/2; pH @ 4.05 on 11/23/73
~50L of Barbera 24.5/2.97; picked
9/4/06; pH @ 3.26 on 11/23/73
~75L of Petit Verdot 22/3.1; picked
9/4/06; pH @ 3.66 on 11/23/73
all pressed 9/15/2006
Barnes Vineyard (
~81 gal Sangiovese (1 barrel + 2/6.5
+ 2/5 gal carboys)
~~58 gal (1 barrel) Cabernet
Sauvignon: pH @ 3.96 on 11/23/73
SK Vineyards
18 gal Zin (strong H2s)
Red House Red = 18 gal G.B. Zin
(h2s…fixed) + 20 gal SP3 “Pinot Noir” (really Petite Syrah) + Syrah +….bottled
8/12/2007
Barnes Vineyard (
~81 gal Sangiovese (1 barrel + 2/6.5
+ 2/5 gal carboys)
55 gal barrel w/ 92% Sangio + 8% SP3
Barbera; pH @ 3.73 on 11/23/07
25 gal barrel w/ 80% Sangio + 20% SP3
Barbera: bottled 8/12/2007
2003 Fairplay Syrah
Batch A (picked about Sept 27, 2003)
Picked at 24 % Brix TA: 7g/l
55 gal
4 types of yeat: D80,
D254, SYR, D47
17 days on skins
American & French oak
chips
PH test 7/13/2006: 2.88
Batch B
(picked 10-/20/03) (Redemption Red)
Picked at 32 % Brix
(?) TA 5g/l pH 3.85
50% FP Syrah @ 32+% sugar
50% Matson Cab. @ 23.5 %
sugar
Batch C
Batch
B + 20% Carlo Rossi for topping: pH = 3.83
PH
baselines:
Olivia
Tempranillo Rose: 3.4
Carlo
Rossi: 3.75
2005
Picked November 27, 2005 @ 27% sugar
300 lbs
BM45 yeast + GoFerm + Fermaid
PH test 7/13/2006: 4.39
2005 SKV Zinfandel (pseudo
Pinot Noir!)
Picked 10/1/05
@ 23.5 % 9 gals.
Pressed 10/17/05
RC212 Yeast (strawberry)
TA 4.5g/l (taken 1/14/06)
PH test 7/13/2006: 4.3
2005 Cabernet Franc
(Matson)
Picked 11/5/2005
approx 1000 lbs @ 24%
BM45
55 gal +15 gal in carboys (3)
TA 4.5 g/l on 1/14/06
Blend test: 3/24/06
1.
added syrah :removed “green pepper” flavor
but “flattened” the wine flavors
2.
good aromas & nose but light character
3.
needs Cab. Sauv. Or something to give it
more structure
4.
fair amount of green pepper in taste but not
in nose; swirling alleviates it a bit
5.
added tartaric acid
PH test 7/13/2006: 3.87
Basic Conclusion on all Matson Wines: except for
the syrah all are very light…due to growing conditions, late picking, over
watering, too much fruit on vines.
Added 5 gal 2005 Matson Cab and 5 gal 2006 SP3
Petit Verdot
2005 Cabernet Sauvignon
(Matson)
Picked 11/12/05: 1st batch of Matson Cab
in 2005
Pressed 11/24/2005
TA: 5.5g/l 1/14/06)
Blend test: 3/24/06
1.
light but balanced
2.
add 5% syrah (or other) for more structure
3.
added tartaric acid
PH test 7/13/06: 3.95
Added 5 gals of “C” barrel (50/50/+ toma syrah/2004
matson cab+C.R+tartaric acid) from Hayes bottling party.
Added .5 gal Petit Verdot
Empirical tests: 6 tests of Cab + P.V. + Cab. Franc
+ Barbera: Conclusion: C.S.+10% CF + 10% P.V.
Actual Final blend: 6 gal (9.6%) C.F. + 5 gal P.V.
(8.6%) to barrel
2005 Cabernet Sauvignon
(Matson)
Picked 11/20/2005: 2nd batch of Matson
2005 Cabernet
Pressed 12/4/2005
TA: 5g/l
1/14/06
Blend test: 3/24/06
1.
alcoholic; flabby
2.
needs lots of help
3.
clean, drinkable but nothing of note to it
4.
added tartaric acid
PH test 7/13/06: 4.2
2005 Cabernet Sauvignon
(Matson)
Big Chief Creek
Picked ~ 11/06/2005
1000lbs
Pressed 11/14/05
TA 5g/l
Blend test: 3/24/06
1.
added 2-5% syrah: very positive
2.
better acid than the S-K #2 Cab from Matson
but not #1
3.
needs some work
4.
added tartaric acid
PH test 7/13/2006: 3.86