This spring I don't plan to do much in the way of red wine given the volume of fall wine I made. This leaves me some hard choices but I finally decided to make some Cabernet, Merlot and Malbec. Why no Carmenere? I've always had reduction issues with it and the wine has a certain gaminess I don't find appealing at volume. I have enough from last year that I'll use as a minor blender so I'm going to skip it this year. The Chilean Syrah can be good but its quality has been spotty from year to year.NOTE: Was not able to get the Merlot (don't ask). Will need to make a kit (Cellar Craft Yakima Merlot probably) to fill the gap for blending. Have done this in the past with good results.NOTE: Winery received some Chilean Pinot Noir for the first time this year. Looks good so I may have to try some personally next year.Red WinesColchagua Cabernet Sauvignon – 72 lbs.

• Crush –100% Whole Berries
• Additives:
  • Color Pro 2 - 4 mL
  • Opti-Red or Booster Rouge 6 - 8 g
  • Tannins 5 g

  [*]Yeast: Enoferm RP15[*]Oak: 70 Cubes American Medium Toast

Curico Malbec – 72 lbs.

• Crush – 100% Whole Berries
• Additives:
  • Color Pro 2 - 4 mL
  • Opti-Red or Booster Rouge 6 - 8 g
  • Tannins 5 g

  [*]Yeast: Lalvin ICV-D21[*]Oak: 50 Cubes Hungarian Medium Toast

White WinesChardonnay – 6 gal.

• Additives:
  • Opti-White or Booster Blanc 10 - 12 g

  [*]Yeast: Lalvin V1116 (K1)

Chardonnay – 6 gal.

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

  [*]Yeast: Red Star Montrachet

Pinot Gris – 6 gal.

• Additives:
  • Opti-White or Booster Blanc 10 - 12 g

  [*]Yeast: Red Star Pasteur Champagne

Pinot Gris – 6 gal.

• Additives:
  • Opti-White or Booster Blanc 10 - 12 g

  [*]Yeast: Red Star Côte des Blancs