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Target Alcohol?
The next question to deal with for our
community-generated Roussanne is target and maximum alcohol. This one
is somewhat linked to how ripe the grapes are when harvested and which
yeast we will use to transform the juice into wine. But we can always "water back" very ripe juice to lower the alcohol if required (not my first choice).
Alcohol gives the wine body and weight on the palate
but too much can produce off odors and a "hot" finish. Too low and the
wine is thin and watery. The range Crushpad has is between 13-15.5+%.
Shall we shoot for 14% but limit to 14.5%, or perhaps aim a bit lower?
I'd love to keep it under
I'd love to keep it under 14%. And I think it's doable considering this fruit typically doesn't get whacky sweet. We will have the luxury of time on our side this year due to the early start...
ab
From the responses last
From the responses last week, it would seem a reasonable target is 13% with an upper limit of 14%. I agree that under 14 is a very good place to be for this wine.
Thanks,
--
Tim
I agree with keeping the
I agree with keeping the alcohol down on this wine but as you said, it's at least initially dictated by how ripe the fruit is at harvest. What sort of input do we have on when the grapes are harvested? If we have no input, what parameters are being used by Crushpad or the grower to determine when they will pick?
Also, is there any history with Roussanne fruit from this vineyard that we can learn from? I'm talking about brix, ph, and ta at harvest.
All great questions, James.
All great questions, James. I'll check with the consulting winemakers at Crushpad this week and report back.