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Peter Lynch

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  1. Peter Lynch
    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
  2. Peter Lynch
    10/26 19:30 - Racked off of gross lees. Loss of 0.20 gal. Topped off with 1.5L 2010 Iron Oaks Merlot.
  3. Peter Lynch
    10/24 15:00 - Racked off of gross lees. Loss of 0.25 gal.
  4. Peter Lynch
    10/26 21:00 - Pressing Pressed 7.5 gallons. 5.25 gal. free-run. 2.25 gal. press.
  5. Peter Lynch
    10/24 15:00 - Punched cap.
  6. Peter Lynch
    10/22 08:30 - Punched cap. 76F. Brix: 3.0
  7. Peter Lynch
    10/27 19:00 - Racked to 6 gal. better bottle. Added 3.6g k-meta. Added 7g bentonite. Placed carboy in frig for cold stabilization.
  8. Peter Lynch
    10/20 11:00 - Pressing Pressed 5.85 gallons. 4.00 gal. free-run. 1.85 gal. press.
  9. Peter Lynch
    10/21 13:00 - Pressing Pressed 7.75 gallons. 5.75 gal. free-run. 2.00 gal. press.
  10. Peter Lynch
    10/20 11:00 - Punched cap. 10/20 22:00 - Punched cap.
  11. Peter Lynch
    10/21 15:00 - Punched cap.
  12. Peter Lynch
    10/20 11:00 - Punched cap. 10/20 22:00 - Punched cap.
  13. Peter Lynch
    10/20 22:30 - Slight H2S. Splashed racked off of gross lees. Loss of 0.10 gal. Added 3.6g Reduless to racked wine.
  14. Peter Lynch
    10/20 23:00 - Racked to carboy.
  15. Peter Lynch
    10/20 23:30 - Racked to carboy.
  16. Peter Lynch
    10/20 22:20 - Splashed racked. Wine seems to be returning to a healthier aroma profile. Will evaluate again in the next day or two.
  17. Peter Lynch
    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.
  18. Peter Lynch
    10/19 08:00 - Punched cap. 85F. Brix: 8.5 10/19 15:00 - Punched cap. 84F. 10/19 23:00 - Punched cap.
  19. Peter Lynch
    10/18 09:25 - Punched cap. 77F. Brix: 20.6 10/18 14:20 - Punched cap. 80F. 10/18 24:00 - Punched cap. 84F. Brix: 10.4 Added 9g Fermaid-K.
  20. Peter Lynch
    10/19 08:20 - Punched cap. 83F. Brix: 1.0 10/19 15:20 - Punched cap. 80F. 10/19 23:00 - Punched cap.
  21. Peter Lynch
    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.
  22. Peter Lynch
    10/19 07:55 - Punched cap. 80F. Brix: 12.3 10/19 15:00 - Punched cap. 79F. 10/19 23:00 - Punched cap.
  23. Peter Lynch
    10/18 09:00 - Punched cap. 79F. Brix: 15.4. Added 6g Fermaid-K 10/18 14:15 - Punched cap. 80F. 10/18 24:00 - Punched cap. 80F.
  24. Peter Lynch
    10/19 07:40 - Brix: -0.8 @ 76F 10/19 08:30 - Pressing Pressed 6 gallons. 4.25 gal. free-run. 1.25 gal. press.
  25. Peter Lynch
    10/18 09:10 - Punched cap. 83F. 10/18 14:20 - Punched cap. 81F. 10/18 24:00 - Punched cap. 78F.
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