Grape Code: 07CGPG / Freezer Code: 518

Harvested 10/22/07 in clean condtion after a long hang in intermitent showers. Fruit quite ripe. High acid may requiere malolactic fermentation, acid reduction or finishing with slight residual sugar. Believe best to finish dry. Add yeast food (and lysozyme to inhibit ML) and ferment with CY3079, D47 or Fermiblanc yeast. Ferment 55&Mac251;F to 65&Mac251;F (Barrel or oak cube fermentation ideal) finish warmer. To avoid malolactic, rack leaving only light lees and add approximately 40 ppm SO2 after sugar fermentation. Stir sediment once per week with wine in carboy or barrel. Taste for acid addition if ML is done. Fine with 3 grams per liter of bentonite 3-4 weeks before bottling. Sweet wine is best stabilized with 0.45 micron filtration with sterile bottling or potassium sorbate with S02 will also work.

Availability:

As of Jan 24th 2008

100+ pails available in Richmond CA

12 pails available in Portland OR

Grape Code: 06CGPG / Freezer Code: 329

Harvested 10/6/06 in perfect condition. Ripe, dark berries have giving this gray clone of Pinot Noir some color. Will require malolactic fermentation. May finish with slight residual sugar or dry. Ferment with CY3079, D47 or Fermiblanc yeast. Ferment 45 to 65 degrees F (barrel or oak cube fermentation ideal) finish warmer. Add yeast food once ferment starts. Rack after malolcatic fermentation leaving only lights lees. Add SO2 based on the pH after ML. Stir sediment once per week with wine in carboy or barrel. Taste for acid addition if ML is done. Fine with 3 grams per liter of bentonite 3-4 weeks before bottling. Sweet wine is best stabilized with 0.45 micron filtration with sterile bottling or potassium sorbate with SO2 will also work.

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