10/15 21:00 - Hand destemmed 2) 36lbs. lugs of fruit. Clusters were clean but might be a bit under ripe. Many berry skins almost translucent with minimal pigmentation. This will be a very light colored wine.

Began D80 yeast stater @ 18:00.

10/16 18:45 Measurements:

Weight: 68lbs.

Brix: 22.8 RM

PH: 3.71 @ 67F

10/16 19:30 Adjustments:

28g Tartaric

10/16 20:15 Additions:

0.6g Lallzyme EX

4g OptiRed/4g Booster Rouge

5g VR Supra Tannin Powder

10/16 24:00 Inoculation:

Pitched Lalvin ICV-D80 yeast starter - Must temp: 68F

10/17 08:30 - Stirred must. Good colony formation. 72F.

10/17 14:10 - Punched cap. Good cap formation. 73F. Added 6g Fermaid-K.

10/17 21:55 - Punched cap. 75F.

10/18 09:30 - Punched cap. 81F. Brix: 12.2. Added 4g Fermaid-K

10/18 14:25 - Punched cap. 83F.

10/18 24:00 - Punched cap. 84F.

10/19 08:20 - Punched cap. 83F. Brix: 1.0

10/19 15:20 - Punched cap. 80F.

10/19 23:00 - Punched cap.

10/20 11:00 - Pressing

Pressed 5.85 gallons. 4.00 gal. free-run. 1.85 gal. press.

10/26 19:30 - Racked off of gross lees. Loss of 0.20 gal. Topped off with 1.5L 2010 Iron Oaks Merlot.

11/13/10 16:30 - Malolactic Fermentation. Added MBR31 + 5g Optimalo. Temp: 68.0 F

05/15/11 10:00 - Racked to 6 gal. BB carboy. Added 3.6g k-meta. Added 40 Hungarian Medium Plus oak cubes. PH: 3.71 @ 67.5 F. Wine has healthy aromatic profile. Color is light but expected. Great fruit nose. Should give Rhone blends great top line fruit.