Micah's 2007 vintage is in the bottle

Greetings,

I thought I would start a post to get anyones juices flowing about whether they care that I bottled 11 cases of wine by myself this month. I actually calculated 10 cases, but had some leftovers ( exactly 2.5 gal ). I just bottled it as a 63% Syrah/33% Merlot.

I use recycled glass from previous drinkings. I wash the bottles in my stainless Bosch dishwasher, then before bottling soak in 5 Star food grade sanitizer.
I do a quick rinse, purge with N2 and fill.
Grab a cork out of SO2 solution and floor cap it.
Oh...I fill from cornelius kegs with N2.

So here is the breakdown.

2007 Cabernet Sauvingon
80% Cab / 20% Merlot 13.5% abv
American & French oak aged 2 months.
Columbia Valley
3 cases
Sensory Eval ( Note- less than a month in bottle):
This bad boy had got to be the best wine I have made as an ameture..as it stands very green. There is a strong distinctive cab nose..the green peppery/bell pepper hints. Then the new barrel toast comes in with lots of fruit forward aromas. The mouthfeel is alcoholic and medium body...could be a little more acidic...but the light tannins help out. The flavor is fruit, toasted bread and some chocolate.

2007 Syrah
80% Syrah/ 20% Merlot 14% abv American & French oak aged.
Columbia Valley
3 cases
Sensory Eval ( Note- less than a month in bottle):
Again one of the better wines I have made as an ameture..as it stands very green.
This wine has a very strong fruit nose, but a much weaker barrel toast nose, but stronger american oak vanilla nose. This may come out more later in time. The body is medium-full with stronger alcohol warming than the cab. Same tannin levels as the cab as well. The flavor has lots of chocolate and fruit with some dark fruit (raisin) notes at the end. And just a hint of the bready barrel roast.

2007 Syrah / Cab Blend ( 50% of each of the above )
50% Syrah (from above lot)/ 50% Cab (from above lot)
approx 14% abv American & French oak aged.
Columbia Valley
4 cases
Sensory Eval ( Note- less than a month in bottle):
This is pretty much a sensory blen of the above two tasting notes. The cab notes are subdued a bit, but pretty much has the same flavor and aroma profile. However, the body and mouthfeel is quite nice and balanced.

2007 Syrah / Merlot Blend
63% Syrah/33% Merlot leftoevers.
1 case
This is not bad and it very drinkable. But I have not seriously evaluated it. I have been drinking this cases as my "indicator" lot.

I still have to put shrink caps on and slap some labels on, but thats it! I can not wait for October.

Thanx

Micah

2 months in oak

Hey Micah,

You mentioned that your 2007 vintage was in oak for 2 months. Details please..... were they in very small oak barrels or did you use oak chips/staves in glass carboys? How much oak influence do you get from 2 months oak aging? If I calculated correctly, you produced about 13 gallons of wine. Did you use fresh fruit or a kit/concentrate? If so, what brand and how do you like it? Gimme details!

Thanks!
Tim

RE: 2 months in oak

Tim,

My barrels are 20L/5gal and 50L/13gal and are only a couple of seasons old, so they have a lot of power to them. Also, due to the small volume of liquid to surface area, I don't need a lot of aging.
The flavor profile is subtle, I think if I went 6 months, it may be too strong.
I produced a little over 25 gal of final wine that I got from 500 lbs of grapes. The vineyard is Pleasant Vineyards in Benton City area.

Hope this helps.

Micah

fresh fruit

Hi Micah,

Thanks again for the info. I have a question about Pleasant Vineyards. You mentioned that you started with 500 pounds of grapes, and of 3 different varietals (cab sav, merlot, and syrah). Did that vineyard sell you a few hundred pounds of each? They are willing to sell small quanties to home vintners? Do you know about how much they are charging for the different varietals? I assumed that 500 pounds would be a minimum a vineyard would sell of any one varietal, but it sounds like they will sell just a few hundred pounds at a time. Since I am getting ready to start making a little vino at home myself, I am excited at the prospect of being able to use REAL fruit versus fresh juice or a concentrate from a home brew shop. Let me know!

Thanks again for sharing your experiences with us,
Tim

The website you want is...

http://winemakermag.com/

They have a forum just for you.
Really.

Wine Maker Mag

Hi Malbec,

Thanks for the tip on the winemakermag website! I surfed it pretty hard last night, and there is a ton of great info on there. It looks like you need to subscribe to get the very best stuff, but it appears to be a terrific resource for all of us "wannabe's".

Thanks again!
Tim

more sources

Tim,
Here are a couple of my favorites. This one for equipment & hints: http://morewinemaking.com/
This one for raw material: http://www.brehmvineyards.com/
Good luck with your new (addiction) hobby!

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