We have wine!

Well, the 2011 harvest has come to a close here at the Borin Family Vineyard.  This year's yield was a bit shy of two gallons, slightly less than I had predicted.

The wine ended up at -0.5 brix.  The first year I let it go to just past -1.0, and last year was also at -0.5, so I'm hoping I have a teeny, tiny bit of residual sugar.  It is also very interesting to me that this year, I got a significantly slower fermentation (Yr #1 and Yr #2 were both 7 - 8 days, and this year was 11).  I don't know what that could be attributed to.  I've been lucky all three years in that I haven't had to worry about stuck fermentation, or fermentation not starting.

I've also not had to worry too much about cold soaking to get more oomph out of the skins.  My cultivar (UCD 23 'Mariafeld') seems to like to give up whatever it can from its skins.

After the press, the family stayed for a pasta feed (while I was outside cleaning), and the 2011 vintage is now aging in its respective carboys in the garage.

in vino veritas!

Almost there...

1.5 brix.  I'm guessing we'll press on Thursday afternoon!  Press Party for anyone interested!  Don't get too excited...it can't take that long to press off approximately 2 gallons of grape must (it will take longer to clean the press before and after).  But in the end, we'll have wine!

Halfway done

Brix is at 10...we'll see how much it slows down

What a sad little harvest this year

One word:

pathetic

I was tempted to leave them on the vine to rot.  The amount of shatter was pretty significant, thanks to all the rain and cold we got in May and June (see Why Grape Shatter Happens at the Wine Virgin).  I ended up with only 24.6 lbs. of grapes, which will give me about 2 gallons of juice (if I'm lucky).  For reference, the first year I got 55 lbs. and 4 gallons of juice and last year I got 72 lbs and nearly 7 gallons of juice.

The brix was just lightly over 23.  I inoculated with Assmanshausen.

Here's hoping that at least I do a better job of fermenting and making what little wine I'll have this year, versus last year's vintage, which I'm not really super-happy with.  But this will be my third vintage, and I learn as I go every year.

Crush - Sunday October 2nd

The rain this Sunday wasn't all that strong, so I decided to let the grapes stay on the vine and with a warm week, I'm hoping to get the brix up to 23 or even 24, but I'm going to harvest no matter what on Sunday (they're at 22.5 right now).

Anyone who wants to come by Sunday morning around 9am can help with the crush (like it will take very long to crush 50+ lbs of grapes).

I think tomorrow I harvest

Just got back from Hawaii and I was afraid that I'd miss the boat on my grapes.  The yield will be terrible this year.  This was a terrible year in general for my little vineyard.  I am still learning how to properly manage my vines, combined with a really cold summer with rain into June, and a bunch of bunches didn't even fertilize.  The upside is that hey, I don't do this for a living, so if I get 20 lbs less than last year, so what, right?  Its a hobby!

Like my vines need more rain

Well, it rained pretty good out here on Tuesday.  Its going to be very very interesting seeing what effect that has on the vine's vigor (they're already out of control) and on my yields this year.

Rain -- in June??

It's Kim's birthday today, and so far it hasn't rained.  It actually rained a lot this May and June, and I learned that can really screw up the self-fertilization of the grapes, so I could end up with lower yields.

I also am (obvious to me) still learning about the pruning method I'm using (spur-cane) and so I didn't do as good a job of planning for the future (this year's shoots) as I thought.  On the plus side, the vines are really doing well and even the wimpy Pinot Meunier near the front of the rows is finally starting to show some good vine growth.  I'll get some decent yield from some of the Pinot Meunier this year.

Oops...forgot to note when we bottled -- D'oh!

OK, I'm lame and I don't really keep up on this blog, since it's only really about my silly attempts at winemaking and I'm sure nobody but me actually reads it.

That said, back in February Kim and I bottled the wine.  It seems to be stuck at about 75% ML, so I'm not going to wait until it possibly starts to oxidize before I bottle it this year.  We'll see what that does to the finished product.