Red Blend Sale | 2017 Sangiovese and Petite Sirah

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Petite Sirah brings the recommended color, tannins and blending experience. Petite Sirah has been used to intensify many Zinfandels and Cabernets. Though less common, it also blends beautifully with Sangiovese.
Recipe Profile: Petite Sirah was made for this role. Its intense color and tannins compliment Sangiovese. The following recipes use 2 or 3 pails of Sangiovese for each pail of Petite Sirah. These recipes are just a starting point. A beautiful blend could be made with 4 pails of Sangiovese to one of Petite Sirah. 
Harvest Stats: 
Sangiovese
24.6° brix
0.57 TA
3.47 pH
174 YAN
Petite Sirah
25.2° brix
0.64 TA
3.22 pH 177 YAN
Please note, our recommendations are based on lab analysis taken at harvest. The provided stats are an average. Each pail will be different, as each vine is. The pH in the pail will usually be higher than listed once fermentation begins due to skin contact. The following recommendations are designed to start the fermentation at 24° brix. and bring you through sugar fermentation in good condition. Your Attention will determine the wine. You are the winemaker.
Our recipes will create a deep colored, balanced and complex wine with moderate tannins, capable of aging up to 10 years. Short skin contact will still produce a wine with very good color that will be approachable sooner.
Finished Wine
Sangiovese
Petite Sirah
Water Tartaric Acid Yeast Nutrient
50 bottles 2 Pails 1 Pail 1.25  L 3 g 5 g
70 bottles 3 Pails 1 Pail 1.6 L 4.4 g 7 g
 Yeast: Lalvin BM 4×4 or D254

Fermentation Outline: Get your yeast starter going when you receive your grapes.  Gradually feed the starter from the juice in the buckets, keeping temperature differences within 10° F.  A strong starter can be added to fermenter at 50° to 45° f. Keep your fermentation space warm, ideally 70°. Allow temperature to reach 85°f in the cap for a few days. Punch down the cap twice daily. Press when you approach to 0° brix. Allow lees to settle in a closed container until fermentation is complete. Rack off gross sediment within 7 days of completing the sugar  fermentation. Malolactic fermentation may be added near the end of sugar fermentation (with a slight degree of risk) or as soon as the sugar fermentation is complete which is safer.

After malolactic fermentation completes taste your wine. Check your pH and adjust the acid as needed and add SO2 accordingly. Very light oak exposure during skin fermentation may help color stabilization. Use no oak or light French oak for short aging.

Sangiovese is the primary grape in Tuscany’s Chianti wine. Our California Sangiovese is grown in a region sufficiently hot to allow full sugar and phenolic development while maintaining fresh acidity. These grapes were originally planted for use by Sam and Vicki Sebastiani’s Italian oriented Viansa winery located next door to the vineyard.

 

3 Pail Blend | 2 pails Sangiovese, 1 pail Petite Sirah
  • On Sale for $497 out of California – Regularly $557
  • On Sale for $547 out of Illinois – Regularly $602
4 Pail Blend | 3 pails Sangiovese, 1 pail Petite Sirah
  • On Sale for $643 out of California – Regularly $733
  • On Sale for $699 out of Illinois – Regularly $793
Product Quantity

Red Blend Sale (2017 Sangiovese, Petite Sirah) - CA

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Description

Frozen Black Grapes  Are sold as destemmed grapes. Yields are estimates and vary depending on the vintage, varietal and the winemaker’s pressing and racking style.

  • Pails contain 5 gallons of grapes, yielding approximately 2.5 – 3.5 gallons of finished wine.
  • Drums contain 425 pounds of grapes, yielding approximately 30 gallons of finished wine.
  • Delivery –
    • Grapes can be shipped via FedEx or commercial carrier or picked up at the freezer.
      • FedEx is not available out of Portland, Oregon.
    • If shipping, select the closest location to your destination to reduce shipping cost.

Fresh Black Grapes are sold by the pound as whole bunches with stems at harvest. Fresh Grapes cannot be shipped.

  • The minimum order for fresh grapes is 100 pounds. Special pricing is available for bulk orders over 2,000 pounds.
  • Fresh grapes are sold net, without containers and must be picked up at the processing site at harvest.
    • California grapes are processed in Petaluma, CA.
    • Oregon and Washington grapes are processed in Underwood WA, (1 hr. east of Portland, OR).
  • Destemming – Please request when you place your order. The destemming cost is 10 cents per pound. Stem weight is calculated at 6%. For example, 100 pounds of fresh grapes will yield 94 pounds of destemmed grapes.

Pre-ordered fresh and frozen grapes for the 2018 harvest will launch in May. We will have additional offerings not included in our current inventory. Sign up for our email list for more information

Winemaking Thoughts

These grapes provide for a deep, rich Sangiovese when blended with up to 50% Cabernet Sauvignon or Merlot or even Syrah a deeper wine will result. Peter would try 15% Malbec.

The 2017 Vintage:

Juice Panel: Brix 24.6, 3.47 pH, TA 5.7 g/l, Malic Acid 2.8 g/l, YAN 199

  • Use BM 4×4 yeast. Add a small portion of yeast food, 11 gr. of Tartaric acid. Ferment warm, press before 0°, and complete malolactic fermentation.
  • Will blend well with Cabernet, Malbec or Petite Sirah

Vineyard

The vines are cooled by morning fog and the influx of afternoon marine air. Located in the Carneros AVA next to San Pablo Bay, across Arnold Drive from the Gloria Ferrer Vineyard.

Sangiovese Field

Carneros Sangiovese undergoing veraison