2021 survived an early frost that devastated some local wineries. But we didn’t escape without a scratch. Later in the year, wasps went after a good amount of the grapes which caused damage and some fermentation problems. The wine had heavy levels of H2S as we didn’t add enough yeast nutrient. So how this wine turned out over a year later after adding Reduless and Noblesse to remedy is interesting. Clearly this didn’t resolve all the issues. But after a couple hours of decanting the wine was very drinkable much to my surprise. There’s still a bit a mustiness to this wine but maybe after time in the bottle … who knows.
2022 went off without a hitch. Netting was installed to protect grapes against wasps and birds. Rains were projected to come in early; every winery was picking a few weeks earlier than they would have liked to. But after adding some sugar, ph came in okay. We used Muse yeast to prevent H2S with a lower ferment temp below 77 degrees. Viognier fermented temperature controlled at around 60 degrees. I bought a Flextank to age our reds and blended 70% Cabernet Sauvignon, 15% Cabernet Franc and 15% Merlot. This is my first time attempting a blend so I defer to a “boiler plate” recipe for a Bordeaux style.
Now we are at a point where 30 gallons are coming and and more on the way next year. I opened up a few bottles of great wines in the meantime while we wait for 2022 to age in the Flextank with French oak for 12 months.
