Grape Code: 07CPN115 / Freezer Code: 519

Harvested 9/5/07 with dark skins, small berries and clusters, very clean. Check sugar after rigorous stirring. Consider adding acidulated water or trading juice for water when brix above 24.5°. Mix to keep cap wet. Make strong yeast starter with Assmanchausen, RC212 or Fermirouge. Add when starter and must with in 10°F of each other. Ferment to 85°F in cap. Press slightly before dryness. Rack off gross lees within 7 days of pressing. Monitor for H2S. If funky, rack clean with 10 ppm SO2. Do malolactic fermentation. Confirm MLF completion with enzymatic test. Add SO2 based on post-MLF pH - approximately 55 ppm. May need tartaric acid addition. Benefits from French Oak. Minimize racking and aeration.

Grape Code: 06CPN18 / Freezer Code: 314

Harvested 9/24/06 with warm nights and long hang time. Add 25 ppm SO2 upon opening. Malic acid content is substantial. These grapes always require a good addition of complex yeast food. After mixing extremely well, add acidulated water if brix in excess of 25° to 24.5° based on yield of 3.2 gal per pail. Suggest Assmanschausen, RC212, Burgundy, or all purpose DV10 yeast. Ferment warm reaching at least 85°F in cap. Add malolactic bacteria at end of sugar fermentation (0.2 % residual sugar). Rack at 5 - 10 days after pressing. May bring over a light coat of lees - if wine smells clean. At end of malolactic check acidity & add at least 30 ppm SO2. Maintain SO 2 additions at racking and before bottling. Do not rack often. French oak cubes or French oak barrels recommended. Think weeks with a small oak barrel. Play with the fruit & balance.