Comments on: My ‘07 Pinot Recipe http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/ A blog about starting and building a family winery in the Russian River Valley. Wed, 17 Feb 2010 18:00:31 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: My 2008 Pinot Recipe http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/comment-page-1/#comment-144353 My 2008 Pinot Recipe Wed, 17 Sep 2008 17:02:04 +0000 http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/#comment-144353 [...] If last year was Darth Vader - all about extraction, enzymes, neutral oak chips and depth of color - this year is more zen Yoda. I basically said to the yeast: “do or do not, there is no try”. In short, ‘08 is all about the old wine cliche “let the wine make itself”. [...] [...] If last year was Darth Vader – all about extraction, enzymes, neutral oak chips and depth of color – this year is more zen Yoda. I basically said to the yeast: “do or do not, there is no try”. In short, ‘08 is all about the old wine cliche “let the wine make itself”. [...]

]]> By: Philosophy of Pinot (super link-o-rama) http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/comment-page-1/#comment-57328 Philosophy of Pinot (super link-o-rama) Fri, 19 Oct 2007 17:37:54 +0000 http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/#comment-57328 [...] more interesting to hear them talk about why they make their wine the way they did. Since I already outlined my decisions this harvest, I thought it would be interesting to point you towards some other folks who are openly discussing [...] [...] more interesting to hear them talk about why they make their wine the way they did. Since I already outlined my decisions this harvest, I thought it would be interesting to point you towards some other folks who are openly discussing [...]

]]> By: My ‘07 Pinot Recipe Part 3 http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/comment-page-1/#comment-53754 My ‘07 Pinot Recipe Part 3 Mon, 24 Sep 2007 20:37:14 +0000 http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/#comment-53754 [...] you’re just joining us, part 1 in this series is here and you can find part 2 [...] [...] you’re just joining us, part 1 in this series is here and you can find part 2 [...]

]]> By: el jefe http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/comment-page-1/#comment-53641 el jefe Mon, 24 Sep 2007 10:01:35 +0000 http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/#comment-53641 I'll be delighted to see you!!! Give me a heads up - I will be away 9/28-9/30 - so I can give you le grand tour! I’ll be delighted to see you!!! Give me a heads up – I will be away 9/28-9/30 – so I can give you le grand tour!

]]> By: Randy http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/comment-page-1/#comment-53278 Randy Sat, 22 Sep 2007 05:00:31 +0000 http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/#comment-53278 Duh, how about mentioning that it's Cab Sauv in our vineyard, hence the late harvest. Oh! I'm thinking seriously about finding a way in the next year or two to clear another few acres and plant dry-farmed Cab Franc and Petit Verdot near the current 9 acres already planted. It seems that there's even some market demand for them, from a blending perspective at least. Have any thoughts? Duh, how about mentioning that it’s Cab Sauv in our vineyard, hence the late harvest.

Oh! I’m thinking seriously about finding a way in the next year or two to clear another few acres and plant dry-farmed Cab Franc and Petit Verdot near the current 9 acres already planted. It seems that there’s even some market demand for them, from a blending perspective at least. Have any thoughts?

]]> By: Randy http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/comment-page-1/#comment-53277 Randy Sat, 22 Sep 2007 04:55:31 +0000 http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/#comment-53277 <strong>This</strong> years harvest hasn't happened yet. The eastern slopes of the Mayacamas down here (approx 1100' elevation) is apparently not slated for harvest for another few weeks. And of course, since the strangely mild weather (not to mention the rain from Wednesday night) has set things back a bit. I only ask the questions because I'm taking both an enology class and a must/wine analysis class (at Napa Valley College), so I am curious to see the choices people are making out here versus, say, what Emile Peynaud and Zoecklein et. al. write about in the boat anchor textbooks... The enzyme question was really wondering if what you were trying to do was to free more juice and polyphenols (and get more extraction from the skins) by breaking down the pectins in the cap. Seems that's exactly what you were doing, so I pat myself on the back there. The <em>concern</em> with enzyme use there was the reduction in varietal character, not so much "terroir". I guess for terroir, I don't know enough to even be dangerous, per se. I'm seeing that the choices you make up to this point (high extraction) start to close doors to certain destinations for the final product. Neither good nor bad, it just is. And you and Kaz use the same fermentation vessels. He's big on doing his completely anaerobic; I'm starting to delve into the mysteries of that kind of winemaking too. Good times, I'll keep you posted on the harvest here in Glen Ellen. Cheers! This years harvest hasn’t happened yet. The eastern slopes of the Mayacamas down here (approx 1100′ elevation) is apparently not slated for harvest for another few weeks. And of course, since the strangely mild weather (not to mention the rain from Wednesday night) has set things back a bit.

I only ask the questions because I’m taking both an enology class and a must/wine analysis class (at Napa Valley College), so I am curious to see the choices people are making out here versus, say, what Emile Peynaud and Zoecklein et. al. write about in the boat anchor textbooks…

The enzyme question was really wondering if what you were trying to do was to free more juice and polyphenols (and get more extraction from the skins) by breaking down the pectins in the cap. Seems that’s exactly what you were doing, so I pat myself on the back there. The concern with enzyme use there was the reduction in varietal character, not so much “terroir”.

I guess for terroir, I don’t know enough to even be dangerous, per se. I’m seeing that the choices you make up to this point (high extraction) start to close doors to certain destinations for the final product. Neither good nor bad, it just is.

And you and Kaz use the same fermentation vessels. He’s big on doing his completely anaerobic; I’m starting to delve into the mysteries of that kind of winemaking too.

Good times, I’ll keep you posted on the harvest here in Glen Ellen. Cheers!

]]> By: Josh http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/comment-page-1/#comment-53216 Josh Fri, 21 Sep 2007 19:30:16 +0000 http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/#comment-53216 El Jefe, I'm green with envy. That heat wave sucked. BTW I'm coming up to visit soon. Can't wait to see the oak in person. El Jefe,

I’m green with envy. That heat wave sucked.

BTW I’m coming up to visit soon. Can’t wait to see the oak in person.

]]> By: Josh http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/comment-page-1/#comment-53215 Josh Fri, 21 Sep 2007 19:21:05 +0000 http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/#comment-53215 Oh, and I'll tell the whole sordid licensing tale in an upcoming post. Didn't mean to duck that one. Oh, and I’ll tell the whole sordid licensing tale in an upcoming post. Didn’t mean to duck that one.

]]> By: Josh http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/comment-page-1/#comment-53214 Josh Fri, 21 Sep 2007 19:19:01 +0000 http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/#comment-53214 Hey Randy, It was a mix of different enzymes including pectinases and hemicellulases. As to the terroir question I kind of come down somewhere in the middle. Excuse me while I wax philosophical. Be sure to set your pretension shields to full strength...If you define terroir as a kind of transparency where you can taste a minerality in the pinot, then you are going to probably cover that up with heavy extraction of fruity aroma and flavor precurors. However I happen to believe Jamie Goode is right with his hypothesis that minerality comes from sulfur compounds, and those volitiles are more easily recognized when you have wine that's very light in character. My '05's have great minerality for example, but they're extremely lean and austere. My personal stance is that I'm mineral agnostic - if it's there great, if not no biggie. This year I was trying for a hybrid style, a kind of compromise between the classic French profile (especially the nose) and the robust CA style. If that means that minerality got sacrificed, so be it. But to say what's in the tank right now isn't an expression of Rebecca's Vineyard terroir is, IMHO, ludicrous. I soaked and fermented in 24-A-S MacroBins and they rocked the party. Thanks for the comments and questions Randy! How did this year's harvest go? Hey Randy,

It was a mix of different enzymes including pectinases and hemicellulases.

As to the terroir question I kind of come down somewhere in the middle.

Excuse me while I wax philosophical. Be sure to set your pretension shields to full strength…If you define terroir as a kind of transparency where you can taste a minerality in the pinot, then you are going to probably cover that up with heavy extraction of fruity aroma and flavor precurors. However I happen to believe Jamie Goode is right with his hypothesis that minerality comes from sulfur compounds, and those volitiles are more easily recognized when you have wine that’s very light in character.

My ’05’s have great minerality for example, but they’re extremely lean and austere. My personal stance is that I’m mineral agnostic – if it’s there great, if not no biggie.

This year I was trying for a hybrid style, a kind of compromise between the classic French profile (especially the nose) and the robust CA style. If that means that minerality got sacrificed, so be it. But to say what’s in the tank right now isn’t an expression of Rebecca’s Vineyard terroir is, IMHO, ludicrous.

I soaked and fermented in 24-A-S MacroBins and they rocked the party.

Thanks for the comments and questions Randy! How did this year’s harvest go?

]]> By: Randy http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/comment-page-1/#comment-53210 Randy Fri, 21 Sep 2007 18:55:36 +0000 http://www.pinotblogger.com/2007/09/19/my-07-pinot-recipe/#comment-53210 Hey Josh, sorry to hear about the licensing issues. Do tell, the TTB rarely ever reads blogs! ;) I will now dazzle you with my enology and must/wine lab analysis learnings of the last few weeks. Anyhow, you mention using enzymes. Was it pectolytic enzymes to help with extraction during the soak? Are you in the camp that believe that those enzymes don't spoil the varietal character/terroir? And five days is not unheard of for a soak, keeping it under 50 using just dry ice is the part that's really the challenge. Did you do the soak in a tank or a macro bin? Inquiring minds what to know! --R Hey Josh, sorry to hear about the licensing issues. Do tell, the TTB rarely ever reads blogs! ;)

I will now dazzle you with my enology and must/wine lab analysis learnings of the last few weeks.

Anyhow, you mention using enzymes. Was it pectolytic enzymes to help with extraction during the soak? Are you in the camp that believe that those enzymes don’t spoil the varietal character/terroir?

And five days is not unheard of for a soak, keeping it under 50 using just dry ice is the part that’s really the challenge. Did you do the soak in a tank or a macro bin? Inquiring minds what to know!

–R

]]>