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Recipes and Stats for the 2017 Vintage

We Survived the 2017 Vintage. The most difficult vintage Peter has witnessed in 46 years. The grapes that persevered are excellent. The intense heat impacted the Carneros Chardonnay and stimulated the Sangiovese to greatness. The end of the harvest brought on beautiful grapes. A bit long on the vines with advanced sugars, but no noticeable raisins. These grapes are hearty survivors and ready to give up their lush, flavor and ripe anthocyanins.

Shorter, cooler fermentations will best express the vintage. A year to be remembered with a wonderful wine. As I attempt to give you an impression of BV’s 2017 grapes, we must classify them by two major events – heat and smoke.

Below are thoughts as to how I would start making the following grapes to wine. Quantities for these winemaking recipes are per pail of grapes. I am not advocating or promoting any particular yeast. There are several suitable options for each wine, we’ve included one example for each grape to get you started. If you are looking for a solid, all-purpose yeast, DV10 is advisable.

Red Wines

* Quantities listed are per pail of grapes

Cabernet Franc, Plum Ridge Vineyard

  • Juice Panel: Brix 26.6, 3.9 pH, TA 3.8 g/l, Malic Acid 1.7 g/l, YAN 121
  • Use Lalvin GRE = EnofermCSM yeast.
  • Add a medium portion of  yeast food, 1 liter of water and 40 gr. Tartaric acid. Follow safe protocol: fast ferment, 4.5 days on skins, at 75° f. Complete malolactic fermentation.

Cabernet Sauvignon, Plum Ridge Vineyard

  • Brix 24.6, 3.63 pH, TA 5.3 g/l, Malic Acid 1.2 g/l, YAN 175
  • Use Lalvin GRE or EnofermCSM yeast.
  • There are variations in the brix of this grape grape. Please check the pH and brix of your must before making adjustments.
  • Freezing causes tartaric acid to form a cream of tarter. Unless you wish to reduce acidity, always include the cream of tarter. After 36 – 48 hours of fermentation and agitation, the must may be tested for acid and pH. Boil the wine/must, cool and then test in order to get an accurate reading without dissolved So2.
  • Add 16 gr. Tartaric acid. Follow safe protocol: fast ferment, 4.5 days on skins, ferment 75° f., Complete malolactic fermentation.

Merlot, Plum Ridge Vineyard   

  • Juice Panel: Brix 23.9, 3.74 pH, TA 4.9 g/l, Malic Acid 2.2 g/l, YAN 189
  • Use Lalvin GRE or EnofermCSM yeast.
  • Add a medium portion of yeast food and 22 gr. of Tartaric acid. Follow safe protocol: fast ferment, 4.5 days on skins, ferment  at 75° f. Complete malolactic fermentation.

Malbec, Plum Ridge Vineyard   

  • Juice Panel: Brix 24.1, 3.8 pH, TA 4 g/l, Malic Acid 2.3 g/l, Yan 224
  • Use BDX yeast.
  • Add 28 gr. Tartaric acid, ferment warm, press at 0° brix. Complete Malolactic fermentation.

Petite Sirah, Plum Ridge Vineyard 

  • Juice Panel: Brix 25.2, 3.22 pH, TA 6.4 g/l, Malic Acid 0.8 g/l, YAN 117
  • Use D254 yeast.
  • Add a medium portion of yeast food, 0.6 liters water and 5 gr. of tartaric acid. Ferment warm, press at 4°brix. Complete malolactic fermentation.

Syrah, Plum Ridge Vineyard

  • Juice Panel: Brix 25.4, 3.89 pH, TA 5.2 g/l, Malic Acid 4.7 g/l, Yan 235
  • Use BM45 yeast.
  • Add a medium portion of yeast food, 23 gr. of Tartaric acid, ferment warm and press at 0° brix. Complete Malolactic Fermentation.

Cabernet Sauvignon, Charlie Smith Vineyard

  • Juice Panel: Brix 25.2, 3.85 pH, TA 3.7 g/l, Malic Acid 1.2 g/l, YAN 115
  • Use Lalvin GRE or EnofermCSM yeast.
  • These grapes have varying brix, please check before making adjustments. Do malolactic fermentation. Add a medium portion of yeast food, 0.6 liters of water and 34 gr. of Tartaric acid. Follow safe protocol: fast ferment, 4.5 days on skins, ferment 75° f.,

Cabernet Sauvignon, Caldwell Vineyard

  • Juice Panel: Brix 25.5, 3.86 pH, TA 3.7, Malic Acid 0.8 g/L, YAN 147
  • Use Lalvin GRE or EnofermCSM yeast.
  • Add a medium portion of yeast food, 1 liter of water and 40 gr. of Tartaric acid. Follow safe protocol: fast ferment, 4.5 days on skins, ferment 75° f. Complete malolactic fermentation.

Grenache, Landmark Vineyards

  • Juice Panel: Brix 26.6, 3.85 pH, TA 3.1 g/l, Malic Acid 0.6 g/l, YAN 223
  • Use Lalvin GRE = EnofermCSM yeast.
  • Add a medium portion of yeast food, 0.7 liters of water and 40 gr. of Tartaric acid. Follow safe protocol: fast ferment, 4.5 days on skins, ferment 75° f. Complete malolactic fermentation.

Mourvèdre, Landmark Vineyards

  • Juice Panel: Brix 25.5, 3.9 pH, TA 3.7 g/l, Malic Acid 0.5 g/l, YAN 180
  • Use Lalvin GRE or EnofermCSM.
  • Add a small portion of yeast food and 42 gr. of Tartaric acid. Follow safe protocol: fast ferment, 4.5 days on skins, ferment 75° f. Complete Malolactic Fermentation

Zinfandel, Dos Limones Vineyard

  • Juice Panel: Brix 28, 3.75 pH, TA 4.5 g/l, Malic Acid 2 g/l, Yan 209
  • Use D254 yeast.
  • Add a medium portion of yeast food.  For a dry wine add 1.6 liters water (omit for Port-style) and 33 gr. tartaric acid (23 gr. for Port-style). Ferment warm, press at 4° brix. Complete a malolactic fermentation.

Zinfandel, Plum Ridge Vineyard

  • Juice Panel: Brix 24.7, 3.59 pH, TA 5.1 g/l, Malic Acid 3.1 g/l, YAN 174
  • Use D254 yeast.
  • Take brix reading as there is variation in pails. Add a medium portion of yeast food, 20 gr. of Tartaric acid, ferment warm and complete malolactic fermentation. May require additional acid after ML.
  • Will blend well with Petite Sirah.

Sangiovese, Carneros AVA     

  • 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

Pinot Noir, Carneros AVA

  • Juice Panel: Brix 24.3, pH 3.46, TA 8.4 g/l, Tartaric Acid 5.7 g/l, Malic Acid 4.2 g/l, YAN 450
  • Use Vitilevure 3001 yeast.
  • Ferment warm, press at 0° brix and complete malolactic fermentation. Will benefit from delicate use of French Oak.

White, Rosé and Sparkling Wines

* Quantities listed are per pail of grapes

Sparkling Pinot Noir, White Salmon Vineyard

  • Juice Panel: Brix 20.4 , pH 3.28, TA 6.4 g/l, Tartaric Acid 5.1 g/l, Malic Acid 2.8 g/l, YAN 72, Glucose & Fructose 206 g/l
  • Use DV10 yeast.
  • Add 14 gr. of Tartaric acid, a large portion of yeast food, ferment cool and complete malolactic fermentation.
  • Follow directions from the Winemaking section of our website regarding sparkling wine.

Syrah Rose, Columbia Gorge AVA

  • Juice Panel: Brix 23.1, 3.73 pH, TA 3.8 g/l, Tartaric Acid 2.7 g/l, Malic Acid 2.5 g/l, Glucose + Fructose 242 g/l, YAN 83
  • Use 71B or Rhone 4600 yeast.
  • Add 57 gr. of Tartaric acid, a large portion of yeast food.
  • May add lysozyme to inhibit Malolactic, or complete ML and adjust acid later. Fine with bentonite before bottling.

Sauvignon Blanc, Columbia Gorge AVA

  • Juice Panel: Brix 22.3 , pH 3.29, TA 5.2 g/l , Tartaric Acid 5.1 g/l, Malic Acid 3.1 g/l, YAN 53 mg/l Glucose + Fructose 230 g/l
  • Use R2 yeast.
  • Add a large portion of yeast food and ferment cool. Malolactic fermentation is not recommended, inhibit with lysozyme and fine with bentonite before bottling.

Sauvignon Blanc, White Salmon Vineyard

  • Juice Panel: Brix 23.9, pH 3.12, TA 6.9 g/l, Tartaric Acid 5 g/l, Malic Acid 2.8 g/l, YAN 47 mg/L, Glucose + Fructose 251 g/l
  • Use R2 or 71B yeast.
  • Add a large portion of yeast food, 1 liter distilled H20, 6 gr. of Tartaric acid and ferment cool. Complete malolactic fermentation and fine with bentonite.

Chardonnay, Carneros  AVA 

  • Juice Panel: Brix 23.6, 3.8 pH, TA 6.1 g/l, Malic Acid 4.7 g/l, YAN 349
  • Note 40 ppm S02 was added at pressing.
  • This wine expresses itself well with or without malolactic fermentation. Both versions require bentonite fining just prior to bottling.
    • Version A: Use DV10 yeast.  Add 19 gr. of Tartaric acid, ferment cool and complete malolactic fermentation. Adjust acid further as needed after ML.
    • Version B: Use DV10 yeast.  Add 19 gr. of Tartaric acid, ferment cool. Adjust acid further as needed after fermentation. Add lysozyme to prevent malolactic fermentation.

Chardonnay, White Salmon Vineyard 

  • Juice Panel: Brix 22.8, 3.27 pH, TA 6, Malic Acid 2.79 g/l
  • Use CY 3079 yeast.
  • Add a large portion of yeast food and ferment cool.
  • May be made we without malolactic fermentation by adding  lysozyme. Also expresses well with ML, lees stirring and light French Oak.

SMOKE

Exposed grapes were tested for smoke impact. Although laboratory tests indicated the grapes will make clean wine, I advise a risk averse route – namely, minimizing contact with skins. I also believe this route will make the best wines of the vintage, as the grapes’ maturity does not require extended skin contact to express itself. Nature was with us, ultimately. It is an expression of the vintage, and the quality of the late harvested grapes was impressive. They will make you happy.

Below are sites that can explain smoke impact. Our knowledge of how to evaluate smoke impact and create guidelines for winemaking is being refined. With these varietals I recommend the use of Lalvin GRE or Enoferm CSM yeasts.

For red wine, make a large starter, no pre-fermentation soak. Get it fermenting fast, off skins in 4 to 5 days, press on light side. These grapes do not need enzymes or hard extraction. Many of the affected grapes were unable to be harvested on time. They are quite mature and will express themselves easily. I would ferment at about 75° f – cool.

Some grapes were pressed as Rosé to avoid any smoke issue, especially the Columbia Gorge Syrah that naturally has the smoke chemical marker as part of its makeup which makes it impossible to evaluate at low-levels (note: The Plumb Ridge Syrah was harvested prior to the fires). We are fermenting a carboy of WSV Pinot Noir Rosé before release as a 2017 Pinot Noir Rosé.

HEAT

Carneros Pinot Noir was the first of the vintage to be picked. The Friday before Labor Day was our only hope to harvest before the intense heat. A few days earlier, temperatures in the Columbia Gorge was predicted to reach 108°f. We moved swiftly to lower wires on rows to create shade. On the sensitive, easy to burn skin of Pinot Noir, an organic clay spray was applied as a barrier. This NW heat was blunted by high smoke from fires in British Columbia. This smoke was odorless, posing no threat to impact the flavor on the grapes.

The Northern California Coast was not so protected, and had grapes at maturity. The Swan Pinot Noir harvest proved timely and wise. It was executed in the early morning hours of the hottest day in San Francisco history. With few exceptions, grapes there after were harvested in the North Coast have higher pHs, and lower acids. This can be mitigated with acid additions and prescribed in the recipes.

Support Wineries and Vineyards in Napa, Sonoma and the Columbia Gorge

BV purchased Cabernet Grapes from Bucklin Old Hill Ranch in the past and can attest to the quality. Bucklin had grape contracts cancelled due to the fire. Here’s a link to buy wine.