Peter Lynch

2010 Amador Gold Sangiovese Used these grapes in a 2008 Super Tuscan blend with 16% caberent. The wine was very delicate which seems to be the case with Amador Sangiovese but of late it has begun to pick up some grilled meat notes. Looking forward to trying this again. Preliminary Plan: 72lbs. Crush – 80% Whole Berries / 20% Whole Cluster (if stems have lignified) Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 6 g [*]Yeast: BM45[*]Extended Maceration (for additional tannin and woody extract from stems. Seeds must be brown. Attempt at a more tuscan style sangiovese)[*]Oak: 35 Cubes Hungarian Medium Toast Thoughts: Depending on the fruit and how fermentation progresses I will try to get a bit more extraction out of this wine this time around in an attempt to secure a more Tuscan style sangiovese.

2010 Amador Gold Barbera Last year this wine turn out very well. Blended 5 gallons with 1/2 gallon each of the Lanza Caberent and Iron Oaks Russian River Merlot. However, the early candy fruit barbera nose receded after about 6-8 months of aging replaced by deeper darker fruit. Not sure which I prefer yet. Preliminary Plan: 72lbs. Crush – 100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: BRL-97[*]Oak: 35 Cubes Hungarian Medium Toast Thoughts: Despite the loss of the tutti-fruitier aspects of the aroma from last year's barbera, I like this wine. I will probably again blend in some cabernet and/or merlot or perhaps some petite sirah for some additional structure/fruits.

10/13 21:00 - Brix: 18.2 @ 69.0F

10/12 08:30 Inoculation: Pitched Red Star Cote des Blancs yeast starter - Must temp: 65F Added 10g Opti-White 10/12 23:00 - Added 5g Fermaid-K

10/11 22:00 - Measurements: Brix: 20.8 RM PH: 3.05 @ 56.7F Began Cote des Blancs yeast stater @ 22:30. Thoughts: Wow! 3.05 PH. I like my Pinot Gris crisp but this may be too much of a good thing. Will leave it be for now but will evaluate post cold stabilization for further treatment.

Received juice on 10/05. 6 gallon pail Vinemount Pinot Gris. Placed in frig to keep cold.

2010 California Vinemount Pinot Gris Clean, crisp, fruity. Preliminary Plan: Pinot Gris – 6 gal. Juice Additives:Booster Blanc or Opti-White 10 - 12 g[*]Yeast: R-2[*]Treatment: Cold Stabilization[*]Bulk Aging: 6 months in carboy Thoughts: Pinot Gris is for my wife. Straight up fruit, plain and simple.

10/13 21:00 - Brix: 18.5 @ 69.0F

10/12 08:30 Inoculation: Pitched Lalvin CY3079 yeast starter - Must temp: 65F Added 5g Opti-White / 5g Booster Blanc 10/12 23:00 - Added 5g Fermaid-K

10/11 22:10 - Measurements: Brix: 21.4 RM PH: 3.68 @ 56.6F Began CY3079 yeast stater @ 22:30. 10/11 22:40 Adjustments: 31g Tartaric PH: 3.23 @ 57F Thoughts: Juice has an odd smell (almost sulfur like) to it but fermentation does not seem to be underway. Bacteria perhaps? Will have to see if the aroma persists past fermentation.

Received juice on 10/05. 6 gallon pail Mosto Imperatore Pinot Blanc. Placed in frig to keep cold.

2010 Italian Mosto Imperatore Pinot Blanc I'm not quite sure how I want this wine. Preliminary Plan: Pinot Blanc – 6 gal. Juice Additives:Booster Blanc or Opti-White 10 - 12 g[*]Yeast: CY3079[*]Treatment: MLF?/Surlie?/Cold Stabilization[*]Bulk Aging: 6-12 months in carboy Thoughts: The only Pinot Blanc I've ever made was from a kit and I treated that wine to oak and surlie. It was an outstanding wine but I am thinking I might prefer to use this as a blender to add some fattness to my other whites. I will have to see how the wine develops after fermentation.

10/13 18:00 - Pressing Pressed 6.5 gallons. 4.25 gal. free-run. 2.25 gal. press.

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.

10/12 06:20 - Punched cap - 80F 10/12 13:00 - Punched cap 10/12 22:30 - Punched cap

10/11 07:30 - Punched cap - 82F 10/11 13:30 - Punched cap - 82F 10/11 19:00 - Punched cap - 81F Brix: 7.0 10/11 23:30 - Punched cap

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.

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

10/11 19:30 - Racked to 6 gal. glass carboy. Brix: -1.0 @ 69F

10/11 19:45 - Racked to 6 gal. glass carboy. Brix: -1.1 @ 69F

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

10/10 06:45 - Punched cap - 79F 10/10 11:15 - Punched cap - 80F 10/10 20:00 - Punched cap - 82F Brix: 15.2 Second nutrient addition: 8g Fermaid-K 10/10 23:00 - Punched cap

10/9 07:00 - Punched cap - 72F - Slight formation First nutrient addition - 5g DAP/5g Fermaid-K 10/9 18:00 - Punched cap - 75F - Good formation 10/9 23:00 - Punched cap

10/8 09:00 Measurements: Brix: 27.4 RM PH: 4.06 @ 64F Began Syrah yeast stater @ 12:00 AM. 10/8 11:30 Adjustments: 60g Tartaric PH: 3.43 @67F 2L Spring H2O Brix: 24.5 10/8 15:45 Additions: 5mL Color Pro 4g OptiRed/4g Booster Rouge 5g VR Supra Tannin Powder 10/8 18:00 Inoculation: Pitched Enoferm Syrah yeast starter - Must temp: 67F 10/8 23:00 - Stirred must. Good colony formation.

10/7 21:00 - Hand destemmed 2) 36lbs. lugs of fruit. Fruit was somewhat shriveled. May have been left on the vine a little too long.