Wednesday December 18, 2002 | |
On the 22nd, we are leaving for a family visit to So. Calif. Thus this
will most likely be my last entry until after xmas.
I have re-thought some of the blending for my 2002 wines. Constantly
I receive comments about how much I blend. Most of the input is positive,
occasionally it is not. Some of you want me to make 100% varietals and
I have given in. I really don't want to drop or add acid to my wines, but
I will have to this year. I have chosen in the past to blend high acid
lots with low acid to achieve a balanced wine with more complexity. Most
of the time in the future I will continue to do just that. But, I hope
to please some of you by making a few 100% varietals. In 2002 we are making
a 100% Carignan and 100% Syrah that will need no acid adjustment to the
wine. We are also going to make a 100% Pinot from Bennett Valley which
has low acid, so I will have to add some tartaric acid to balance it. I
was going to add Barbera and Carignan (which include a lot of acid), but
I have changed my mind. This will increase our production of Barbera
up to 175 cases. I may have to drop some acid out of the Barbera, but I
hate to do that. Let's just see how it tastes after blending. The additional
Carignan will be used for topping off. We were going to blend some cabernet
into the syrah, but now we will add those barrels to the cabernet we are
making. I know this is not too clear, but I will explain it more after
blending. Blending will start on the 6th of January and finish by 10th,
a Friday. I can't wait.
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Dave | |
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