2020 wine assessment and 2021 plans

I haven’t updated the winemaking portion of this blog in detail since the yields were only two gallons. (This year should be at least six and will greatly increase over time) Some sugar was added to bring the wine and acid into balance. This was because the grapes were picked earlier than they should have been. You can rely strictly on pH but in the end picking to ripeness comes down to experience and preference. This year we will increase the hang time to a higher brix.

Tasting both the merlot and cabernet, firstly the merlot was very fresh. The color was excellent. There was no oak treatment which generally contributes more to a sense of fresh fruit when the acid is in balance. It’s an average wine but it does display its varietal well and has notes of fresh red cherry and a sense of cherry cordial which is a character I notice in merlots from the area. But, the finish is short, tannic structure is lacking, and there isn’t much complexity.

The Cabernet displayed some sulphur flaws that wafted away after decanting. (A few of the bottles have sediment.) This wine I found to be more drinkable although it has a much lighter character than bolder California cabernet and lacks the complexity of good French Cabernet. Tannic structure was very lacking and skin contact may have to be extended. As the grapes get older and the winemaking improves hopefully so will the quality.

 

Last years grapes were completely ruined by frost, which struck again this year and wiped out many of the states crops. Fortunately we only lost ten percent. There are many buds on the merlot already and the Cabernet is coming in.

Plans for this year - I ordered more Cabernet franc from Wiemer vineyard and winery in finger lakes, NY. We will be installing new trellises for these grapes

Total vines - 154 

.