Well, things have heated up…literally. Out of cold soak, my Amber Ridge pinot noir was gently warmed up to room temp. Multiple, daily punch downs continue to occur. After a couple of days warming up (when it is also typical for natural yeasts to start the fermentation process) we inoculated with ASM, a yeast that is known to allow for excellent color and an additional spicy note. Yum – we are starting to make wine!
Note the fermentation graph…see how brix goes down as temp goes up. Each day, as we get past
zero brix, we taste the juice, looking for depth and intensity of aromas and flavors but also looking for structure imparted by the skins before we press. Here is Chris Nelson, my consulting winemaker, tasting through with me…A day or two more, Chris! We press on the 20th! At that point we will barrel down the free run juice (30% new Francios Freres French oak, MT) and the press wine, inoculate for malo lactic and begin the aging process in earnest. More to come…
Note the fermentation graph…see how brix goes down as temp goes up. Each day, as we get past
zero brix, we taste the juice, looking for depth and intensity of aromas and flavors but also looking for structure imparted by the skins before we press. Here is Chris Nelson, my consulting winemaker, tasting through with me…A day or two more, Chris! We press on the 20th! At that point we will barrel down the free run juice (30% new Francios Freres French oak, MT) and the press wine, inoculate for malo lactic and begin the aging process in earnest. More to come…
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