Peter Lynch

05/23/11 12:30 - Punched cap 05/23/11 09:30 - Punched cap - 75F - Brix: 19.405/23/11 13:00 - Punched cap - 76F - Brix: 17.805/23/11 18:30 - Punched cap - 78F - Brix: 17.1 Second nutrient addition - 6.5g Fermaid-K

05/23/11 12:30 - Punched cap 05/23/11 09:30 - Punched cap - 75F - Brix: 16.3Second nutrient addition - 5g Fermaid-K05/23/11 13:00 - Punched cap - 80F - Brix: 14.805/23/11 18:30 - Punched cap - 84F - Brix: 13.3

05/22/11 06:30 - Punched cap - 70F - Slight formationFirst nutrient addition - 5g Fermaid-K05/22/11 14:00 - Punched cap - 71F05/22/11 19:00 - Punched cap - 72F

05/21/11 08:30 Measurements:Brix: 23.2 RMPH: 3.79 @ 66.7FBegan Lalvin ICV-D21 yeast stater @ 09:30 AM.05/21/11 09:00 Adjustments: 45g TartaricPH: Did not remeasure (Uncrushed berries do not allow for acid dispersion into total must volume so reading could be skewed on the downside).05/21/11 09:00 Additions: 0.6g Lallzyme EX4g OptiRed/4g Booster Rouge5g VR Supra Tannin Powder40g French Medium oak chips05/21/11 16:45 Inoculation:Pitched Lalvin ICV-D21 yeast starter - Must temp: 68F

05/20/11 18:00 - Hand destemmed 4) 18lbs. lugs of fruit. Tight clusters, medium berries. Good looking fruit. 1 or 2 moldy clusters. Weight: 68lbs. after destemming.

2011 Chilean Curico MalbecI've always been partial to this Chilean Malbec and prefer it over the Argentinian Malbecs we have made in the past. Always deep in color, plenty of fruit and approachable when young. If I could only make one type of spring wine this would be the hands down winner. I almost didn't get some this year but luck (and a good friend) prevailed.Preliminary Plan: 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 Thoughts:Some of this will end up in blends but at least half I intend to bottle on its own.

05/22/11 06:30 - Punched cap - 70F - Slight formationFirst nutrient addition - 5g Fermaid-K05/22/11 14:00 - Punched cap - 71F05/22/11 19:00 - Punched cap - 72F

05/21/11 07:30 Measurements:Brix: 23.4 RMPH: 3.73 @ 62.2FBegan Enoferm RP15 yeast stater @ 09:30 AM.05/21/11 08:00 Adjustments: 40g TartaricPH: Did not remeasure (Uncrushed berries do not allow for acid dispersion into total must volume so reading could be skewed on the downside).05/21/11 08:00 Additions: 0.6g Lallzyme EX4g OptiRed/4g Booster Rouge5g VR Supra Tannin Powder60g French Medium oak chips05/21/11 16:45 Inoculation:Pitched Enoferm RP15 yeast starter - Must temp: 66F

05/20/11 20:00 - Hand destemmed 4) 18lbs. lugs of fruit. Loose clusters, small berries. Good looking fruit. Some shot berries. No mold. Weight: 67lbs. after destemming.

2011 Chilean Colchagua Cabernet SauvignonI've always found the Chilean Cabernet (from Curico and Colchagua) a bit too restrained for my tastes. I prefer my Cabs a bit more lush. This year, instead of a standard Bordeaux style yeast, I am going with Enoferm RP15. I've had good results with Petite Sirah and RP15 in producing a wine with lush fruit. We shall see how it works with this Cabernet.Preliminary Plan: 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 Thoughts:Like most years, the bulk of this will will probably end up in blends however, if outstanding alone, I could change my mind.

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

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

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

11/06/10 12:00 - Racked 6 gal. to 6 gal. glass carboy/1 gal. to 1 gal. glass carboy.

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