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2010 Suisun Petite Sirah - Lanza Vineyards

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Peter Lynch

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What do you use to make your wine?  

291 members have voted

  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.
      32

2010 Suisun Valley Lanza Vineyards Petite Sirah

 

The Lanza Petite Sirah is one of my favorite wines to make. The fruit is always beautiful and the wines distinctive and powerful.

 

Preliminary Plan:

  • 108 lbs
  • Crush –100% Whole Berries
  • Additives:
    • Color Pro 3 - 5 mL
    • Opti-Red or Booster Rouge 10 - 12 g
    • Tannins 8 g

    [*]Yeast: RP15[*]Oak: 80 Cubes American Medium Toast

Thoughts:

I still have 4 gallons of the 2008 Lanza Petite in bulk having blended away 5 gallons into other wines. It brings such fruit and finish to blends that it's hard to resist using it in just about everything. My goal this year is to bring out more fruit with whole berry fermentation for use in 2010/2011 blending. The 2008 is destined for 1 more gallon in blends and then the rest bottled straight. Fermented warm and MLF'd with MBR 31 post fermentation. Oak to be added after fermentation. After Wine to be filtered with 1 micron pads prior to blending/bottling.

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10 Comments


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10/7 15:00 - Hand destemmed 3) 36lbs. lugs of fruit. Clusters were clean and ripe. Very little raisined or unripe berries. Fruit cold from cold storage. Tight clusters make hand destemming a challenge.

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10/8 10:00 Measurements:

Brix: 24.4 RM

PH: 3.73 @ 62.5F

 

Began RP15 yeast stater @ 12:00 AM.

 

10/8 12:00 Adjustments:

40g Tartaric

PH: 3.41 @64.5F

 

10/8 16:00 Additions:

7mL Color Pro

6g OptiRed/6g Booster Rouge

8g VR Supra Tannin Powder

 

10/8 18:00 Inoculation:

Pitched Enoferm RP15 yeast starter - Must temp: 65F

 

10/8 23:00 - Stirred must. Good colony formation.

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10/9 07:00 - Punched cap - 70F - Slight formation

First nutrient addition - 8g DAP/8g Fermaid-K

 

10/9 18:00 - Punched cap - 73F - Good formation

10/9 23:00 - Punched cap

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10/10 06:45 - Punched cap - 80F

10/10 11:20 - Punched cap - 82F

10/10 20:00 - Punched cap - 85F

Brix: 12.0

Second nutrient addition: 12g Fermaid-K

10/10 23:00 - Punched cap

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10/11 07:20 - Punched cap - 86F

10/11 13:30 - Punched cap - 85F

10/11 18:30 - Punched cap - 83F

Brix: 2.2

10/11 23:30 - Punched cap

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10/12 06:15 - Punched cap - 81F

10/12 13:00 - Punched cap

10/12 16:30 - Pressing

Pressed 9.5 gallons. 6.25 gal. free-run. 3.25 gal. press.

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10/13 20:00 - Slight H2S. Splashed racked off of gross lees. Loss of 0.5 gal. Added 5.4g Reduless to racked wine.

 

Thoughts:

While I love the Lanza Petite Sirah more times then not I have had sulfur issues with these wines. I feel I am more than generous with the nutrients. Perhaps I over stimulated? I'll have to think some more about it.

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10/20 22:40 - Splashed racked. Wine seems to be returning to a healthier aroma profile. Will evaluate again in the next day or two.

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05/15/11 10:00 - Racked 6 gal. to 6 gal. glass carboy. Added 3.7g k-meta. Added 70 American Medium Plus oak cubes. PH: 3.72 @ 68.5 F. Wine has healthy aromatic profile. Great depth of fruit.

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