Where and how the grapes are grown is the basis for your wine. The wine starts in the vineyard. Brehm Vineyards has chosen a very cool location for Sangiovese in the Carneros region of the Sonoma Valley. It grows next to San Pablo Bay, across Arnold Drive from the Gloria Ferrer Vineyard.
Sangiovese is low in anthocyanins and tannin. The phenolic development becomes less intense with more heat and sun. Cooler climate vineyards that are sufficiently warm enough to reach full ripeness, produce a deeper color and more tannin in Sangiovese.
Peter Brehm has put together recipes for Sangiovese blends that will be featured in the coming weeks. Our first featured blend is Sangiovese and Petite Sirah.
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
Continue reading below for the complete Recipe .
In addition to the blend sale we have several selected red and white pails listed on our price sheet on sale through March 21st.
Featured Brehm Blend
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.