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2010 California Lodi Gold Chardonnay (#1 - Oaked)

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Peter Lynch

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What do you use to make your wine?  

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  1. 1. What do you use to make your wine?

    • Grapes from my own vines or fruit I grow.
      47
    • Grapes / fruit I purchase at a nearby vineyard / orchard.
      63
    • I buy juice from a winery.
      12
    • I use conentrate "kits".
      123
    • I use frozen concentrates from the supermarket.
      11
    • I use what ever I can find around the house.
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This year I'm going to try to blog about all of my wines for the Fall California season. If it works out well I'll continue into the Spring South American season and so on. There will be a separate post on each wine so people can read their interest. Please feel free to comment. smileycheers.gif

 

2010 California Lodi Gold Chardonnay (#1 - Oaked)

 

The target style for this wine will be restrained oaked chardonnay.

 

Preliminary Plan:

Chardonnay – 6 gal. Juice

  • Additives:
    • Booster Blanc 10 - 12 g
    • Oak: 60 Cubes American Medium Toast

    [*]Yeast: Montrachet[*]Treatment: MLF/Surlie/Cold Stabilization[*]Bulk Aging: 1 year in carboy

Thoughts:

While going for a new world style I'm not interested in getting gob smacked by oak, butter and bready yeast. Towards that end I like RedStar Montrachet for a more burgundian profile (or as near as one might hope to get with CA grapes). Fermented cool and MLF'd with MBR 31 post fermentation. Oak to be added after fermentation and wine cold stabilized post MLF for 1 months @ frig temps (43F). After CS lees stirred at least once a month for 4-6 months. Wine to be filtered with 1 micron pads prior to bottling.

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Received juice yesterday. 6 gallon pail Lodi Gold Chardonnay. Placed in frig to keep cold. Transferred to 7.9 gallon PF bucket this morning. Juice color was dark yellow/brown. Took a 500 mL sample for testing and yeast starter. Will measure Brix/PH from sample once it warms up a bit. Will begin yeast starter after measurements. Will make any adjustments prior to pitching the yeast in about 6-8 hours.

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Adjustments:

40g Tartaric

PH: 3.44

 

Additions:

5g Booster Blanc / 5g Opti-White

40g French Medium Toast Oak Chips

 

Inoculation:

19:15 - Pitched RedStar Montrachet yeast starter - Must temp: 70F

 

Thoughts:

I decided not to adjust the Brix upward because I wanted an under 13% ABV white. We drink a lot of white in our house and the 14%+ stuff just wears me out. Looking forward to 12% and more then one glass on a week night. luxhello.gif

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05/04/11 12:00 - Added 3.6g K-meta.05/04/11 12:00 - Added 25 Hungarian/25 American Medium Plus Toast Oak Cubes.

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