Carneros - Sonoma County - Sangiacomo Vineyards, Carneros, Sonoma CA (More Info)
Carneros - Sonoma County - Suzanne Vineyards, Carneros, Sonoma CA (More Info)
White Salmon Chardonnay - Columbia River Gorge, Underwood WA (More Info)
Monterey - Talbott Vineyards, Santa Lucia Highlands, CA (More Info)
Peter visits the Carneros Chardonnay at the Sangiacomo Family Vineyards "Home Ranch" in Sonoma County CA.
Peter Brehm presents White Salmon Vineyard in the heart of the Columbia River Gorge in Underwood WA.
Peter Brehm contintues his presentation of White Salmon Vineyard in Underwood WA.
Peter Brehm contintues his presentation of White Salmon Vineyard in Underwood WA.
Peter Brehm contintues his presentation of White Salmon Vineyard in Underwood WA.
Peter Brehm contintues his presentation of White Salmon Vineyard in Underwood WA.
Photo above: Looking south over White Salmon Vineyard's Chardonnay vines. Oregon's Mount Hood can be seen in the background. (Click to enlarge.)
White Salmon Chardonnay: Jacques Tardy, a talented, professional winemaker from Burgundy, used White Salmon Chardonnay in 2008 at Torri Mor winery in Oregon. His comment on the grapes, "The Chardonnay is good, nice flavor and balance."
The response from both the home and winery is consistenly positive regarding the White Salmon Vineyard Chardonnay. Order a pail to craft your own.
2008 Harvest Report: Chardonnay: The Carneros and the Columbia Gorge offered different results. The Sangiacomo's farming expertise kept our wonderful 'Home Ranch' fruit protected from the cold Spring weather. The berries were smaller than usual and the resulting juice is almost perfect. The White Salmon Chardonnay also was harvested clean and balanced. Do not be fooled by the relatively low brix (it would have been higher if the season was 2 weeks longer), the glucose and fructose content will allow a solid 12%+ alcohol. Neither grape received SO2 at pressing. Do not add SO2 until the end of malolactic - and add according to the pH. PH 3.5 = 50ppm. Both wines should undergo malolactic fermentation. Keep light lees for stirring. Use just a touch of French oak. Fine with bentonite, approximately 1 gram per 1 gallon for the Carneros, up to 4 times more for the White Salmon.
Recommended Yeast: CY3079; ICV D47
Chardonnay Vineyard Information
Photo: White Salmon Vineyard's Norfield Chardonnay. (Click to enlarge.)
Average Harvest Statistics:
White Salmon Chardonnay (since 1999)
Brix
TA
pH
22.8
0.62
3.48
2009 White Salmon Chardonnay
White Salmon Vineyard, Columbia Gorge, WA
Brix: 21.5
pH: 3.57
TA: 0.51 g/100ml
Grape Code: 09WSCH / Freezer Code: 914
(First Pick)
Harvested on 10/12/09
Yeast Assimilable Nitrogen (YAN): 108 mg / L
Malic Acid: 3.41 g / L
Availability: 5.25 gallon Pails
2009 White Salmon Chardonnay
White Salmon Vineyard, Columbia Gorge, WA
Brix: 23.5
pH: 3.56
TA: 0.52 g/100ml
Grape Code: 09WSCH / Freezer Code: 935
(Second Pick)
Harvested on 10/20/09
Yeast Assimilable Nitrogen (YAN): 86 mg / L
Malic Acid: 3.58 g / L
Availability: 5.25 gallon Pails and 210 gallon totes.
Harvested 10/12/06 mature, clean and in excellant condition. Add 1 gram per liter tartaric acid before fermentation. May be made with or without malolactic fermentation. Wine made with ML may require additional tartaric acid after ML’s completion. Add yeast food (and lysozyme to inhibit ML) and ferment with CY3079, D47 or Fermiblanc yeast. Ferment 55 to 65 degrees F (barrel fermentation ideal) finish warmer. To avoid Malolactic Fermentation, rack leaving only very light lees and add 80 ppm SO2 after sugar fermentation. Stir sediment once per week. Standard Chardonnay processing. With malolactic check for acid addition and add SO2 based on pH. Bentonite fine with 4+ grams per US gallon 6 weeks before bottling. French oak cubes or barrel very lightly.
Availability: Frozen 5.25 gallon pails in Chicago IL
Photo: Grape set early in the spring for the Carneros Chardonnay. (Click to enlarge.)
Average Harvest Statistics:
Carneros Chardonnay (since 1996)
Brix
TA
pH
24.9
0.73
3.34
2009 Carneros Chardonnay
Sangiacomo Vineyard, Carneros District, Sonoma County CA
Brix: 26.0
pH: 3.36
TA: 0.72 g/100ml
YAN: 361
Grape Code: 09CCH / Freezer Code: 913
Malic: 2.13 g/L
Ammonia 140
AAN 221
YAN 361
Harvested 10/2/09
Came in late & clean. The heat spikes of the interior California left the coast and cooler Carneros quite cool. There was no SO2 added to the juice - you should add after ml or sugar fermentation.
The sugar is high with good acidity and excellant pH. To balance the wine we recommend the addition of 1.5 liters of acidulated water (7 grams tartaric acid per liter) per 5 gal of juice. Recommend doing a malolactic fermentation.
Ferment cool 55° or colder for a slow steady fermentation.
Availability: Frozen 5.25 gallon pails in Richmond CA
2008 Carneros Chardonnay
Sangiacomo Vineyard, Carneros District, Sonoma County CA
Sangiacomo Vineyard, Carneros District, Sonoma County CA
Brix: 25.2
pH: 3.37
TA: 0.67 g/100ml
YAN: Low
Grape Code: 07CCH / Freezer Code: 508
Harvested 9/28/07 in clean condition. No SO2 added. Add acidulated water to 24-24.5 brix (6 grams/liter). Ferment cool with CY3079, D47, DV10 or Fermiblanc yeast-45 degrees F to 55 degreesF. Add yeast food once fermentation starts &at 12°brix. At end of sugar fermentation, add strong malolactic culture and keep wine at 70degrees F. If no MLF, maintain 40 parts per million SO2 at end of sugar ferment. Lysozyme will inhibit ML. Store on light lees with stirring once per week. Obtain an accurate pH of wine after ML. Use this pH for SO2 additions and maintainence - see website. Get an enzymatic test for malic acid to verify ML completion. Fine with 2 grams per gallon bentonite 6-8 weeks before bottling.
Availability: Sold Out
2006 Carneros Chardonnay
Sangiacomo Vineyard, Carneros District, Sonoma County CA
Brix: 24.7
pH: 3.37
TA: 0.78 g/100ml
YAN: 296
Grape Code: 06CCH / Freezer Code: 325
A very small crop with relitively small bunches harvested on 9/29/06 after extended period of cold, morning fog & mist. Some bunches had a touch of botrytis. 50 ppm of SO2 added. Ferment cool with CY3079, D47, DV10 or Fermiblanc yeast at 45 degrees F to 55 degrees F. Add a complete yeast food once fermentation begins. May make with or without malolactic fermentation. With MLF a gram per liter of tartaric acid may be added. At end of sugar fermentation, add strong malolactic culture and keep wine at 70 degrees F. If no MLF, maintain 45 parts per million SO2 at end of sugar ferment. Lysozyme will inhibit ML. Storage on light lees, stir once per week after racking from gross lees.Use accurate pH for SO2 additions. Do enzymatic test to verify ML completion. Fine with 2 grams/USgal. bentonite before bottling. Give a French oak kiss.
NH3: 99.6 / NOPA: 214 / YAN: 296
Availability: Sold Out
Carneros Chardonnay
Region: Carneros, Sangiacomo Vineyards, Sonoma County CA
Ferment cool with CY3079, D47, DV10 or Fermiblanc yeast at 45 degrees F to 55 degrees F. Add a complete yeast food once fermentation begins. Important to add yeast food a second time at 12° brix. This wine requires a malolactic fermentation, and all the nutrients it can get. At end of sugar fermentation, add strong malolactic culture, prepared starter best,and keep wine at 70 degrees F. Stir once a week, bring the sediment up. When all activity ceases, siphon off with the light lees,stir once per week. Wine will benefit with the addition of a small quantity of french oak cubes during & after fermentations.Use accurate pH for SO2 additions. Do enzymatic test to verify ML completion. Keep stirring lees occasionaly until ready to bottle. Smell and taste often! Fine with 2 grams/USgal. bentonite before bottling. Give a French oak kiss. Harvested clean, 10/7/07.
Availability: Frozen 5.25 gallon Pails, Richmond CA
2006 Monterey Chardonnay
Santa Lucia Highlands, Monterey County CA
Brix: 24.6
pH: 3.41
TA: 0.88 g/100ml
YAN: 296
Grape Code: 06MCH / Freezer Code: 326
Ferment cool with CY3079, D47, DV10 or Fermiblanc yeast at 45 degrees F to 55 degrees F. Add a complete yeast food once fermentation begins. Important to add yeast food a second time at 12° brix. This wine requires a malolactic fermentation, and all the neutiants it can get. At end of sugar fermentation, add strong malolactic culture, prepared starter best,and keep wine at 70 degrees F. Stir once a week, bring the sediment up. When all activity ceases, siphon off with the light lees,stir once per week. Wine will benefit with the addition of a small quantity of french oak cubes during & after fermentations.Use accurate pH for SO2 additions. Do enzymatic test to verify ML completion. Keep stirring lees occasionaly until ready to bottle. Smell and tste often! Fine with 2 grams/USgal. bentonite before bottling. Give a French oak kiss. Harvested 10/21/06
Availability: Frozen 5.25 gallons pails in 32 New Haven and Chicago IL
Monterey Chardonnay
Region: Santa Lucia Highlands, Monterey County CA
Age: Planted 1988.
Irrigation: Drip irrigated
Trellis: Vertical trellis, spur pruned
Mid season harvest.
Intense wine with good acidity - may require malolactic. Expected harvest at 24° brix.
