Itâ€™s early in the morning, and I wanted to catch up on the past couple of days.
On Wednesday we picked Cab Franc and Petit Verdot at Bressler Vineyards. The fruit looks good. Itâ€™s been a nice year for those vines. We picked just under 2 tons for the Franc, and a little under Â½ ton for the Petit Verdot. We took it down to Laird, and set up three T-Bins for the fermentations. Two will be pure Cab Franc and one is the Petit Verdot with some Cab Franc. They will be yeasted today, after having a chance to soak for a couple of days. Itâ€™s not easy to ferment small lots. You need a little bit of mass and weight to get up to temperature, which is important for color and phenolic extraction in the reds. T-bins are as small as you can go without outside heating. They are approximately 4x4x4, plastic and hold just under a ton. They hold the heat pretty well.
I checked Stagecoach Vineyards and I donâ€™t think that will be next week. It has a bit to go. Iâ€™ve been checking clientâ€™s vineyards also.
Iâ€™m planning on racking the small tank fermentation of Sauvignon Blanc next week. I also want to rack the Sauvignon Blanc in the oak barrels. Iâ€™m scheming up this plan to rack them both to one tank with some barrel lees. A lot of things happen in barrel and one of them is lees contact and clarification. Thatâ€™s what Iâ€™m after with that movement, but Iâ€™ll talk more about it next week when I do it.
The fermentations for the Frediani Franc and Merlot are moving along really well. Tracy and I sampled them yesterday. You might remember I was really excited about the color extraction and flavor of the Franc with just a couple of days of skin contact. The Merlot was a little behind it, but it has caught up with the Franc with the temperature, pump overs and fermentation time it has had. I still lean a little more towards the Franc, with flavors and extraction, but they are almost even. Iâ€™m really pleased with them both.
We pressed off the Bressler Merlot a couple of days ago. We should be getting the lab numbers for that today. Itâ€™s not quite finished wine, as itâ€™s not through malolactic fermentation. We will also be getting lab numbers on the Franc and Petit Verdot Bressler picked this week.