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Grape Code: 04OMV / Freezer Code: 27
Harvested 9/12/04 ripe, w/rasining, sugar taken after short soak. Fruit bomb w/rich color & flavors. Sugars will vary from pail to pail. For dry wine / not to be blended, dilute must to 24.5 ° brix with acidulated water (6 grams tartaric acid/per liter of finished wine). Also acidify juice with 20 grams tartaric acid per 5 gallon bucket (1.6 grams per liter of resulting wine). Add yeast food and active yeast starter of 71B, L2056, DV10, or Ferma Rouge. Ferment to dryness with cap temperature reaching 85°F. Skin contact up to 14 days OK. Add malolactic starter at end of sugar fermentation - make sure pressed wine has less than 1/4” lees. After malolactic add 75ppm SO2. Light oak flavoring desirable, never much. A perfect blend for Carignane with a splash of Syrah. Blends well with Grenache, Syrah, and Carignane as a major or minor component. Mourvedre has a unique aroma during fermentation, it has been confused with H2S - it's different.
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