Wine Aging Discussion with Michael Z

Submitted by winecast on Wed, 2007-11-21 12:17.

Winecast

Just recorded a call with our winemaker about the upcoming decisions we will need to make before the wine goes to sleep for a few months. Click here to listen to the audio.

We need to decide if we will run a barrel through partial malo or not and if we want to let the wine go bone dry or leave a gram or two of sugar left. Post your thoughts here after listening to the podcast.

Cheers,

Tim

I do like this

Submitted by robwinton on Thu, 2007-11-22 14:38.

I do like this Crushnetvconcept from the winemaking side, but I must admit the plethora of pages, groups pages, comments, emails, etc. leaves me TOTALLY confused about where I should be making my comments!!

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I said in my previous response that disappeared into the ether, that my preference is no malo, and that I'd vote for no RS (within limits). I have always preferred this to be an age-worthy production as the effort, investment and man-hours involved really demand something as spectacular as possible rather than simply a nice quaffing wine (you can make that from a packet in you garage or basement if you want).

I then heard the comment about RS at 1.5g and I can see where he is coming from, so i guess I would not mind what is effectively a DRY wine. What I'd object to is an RS level that would qualify as thick/syrupy and unnatural. Rousanne ought to have good acidity and a dry, clean finish. If SOME RS can add to the palate weight without too much fruit, the so-be-it.

Sounds exciting. Any news yet on whether this will be able to be exported? (damn the cost!)

Hi Rob, Your earlier

Submitted by winecast on Thu, 2007-11-22 15:28.

Hi Rob,

Your earlier comment went into my private mail but thanks for posting here. I think it will make for a better group conversation than just the 1:1 email exchanges.

Thanks for your thoughts and I'll put you down in the "no ML/bone dry" camp. Will also check on export; which country shall I ask for?

Cheers,

Tim

The United Kingdom of Great

Submitted by robwinton on Fri, 2007-11-23 08:08.

The United Kingdom of Great Britain and Northern Ireland

London to be specific

Thanks for posting the

Submitted by rvanvl on Sat, 2007-11-24 17:57.

Thanks for posting the recording, lots of good info.

Mike's advice sounds good. I dont think we need to go bone bone dry, a little RS (1-2 grams sugar as he said) sounds like it would leave complexity on the palatte. Also, having tasted the fruit when it came in, I would agree that no malo would be a good idea. There seemed to be some nice acidity but not much, and it would be a shame to lose it through malo.

Also, Tim, I think a tasting party around your visit for ZAP sounds like a good plan. Sounds like we might need a blending party in April too, eh?

-Robin

Hi Tim and everyone else in

Submitted by mmontez on Sat, 2007-11-24 21:00.

Hi Tim and everyone else in the group.

Just finished listening to the conversation you had with Mike. Good stuff - thanks for recording and sharing. Put me down for the no malo... it seems obvious that we can accomplish a more complex and interesting wine without the malolactic fermentation. MLF is something that happens naturally during the lifetime of a wine, unless certain conditions prevent it from happening. Did he say that to prevent malo, the wine would just be sulfited? If this is the case, how much sulfite will be needed now and until bottling? Any other additions or processes planned before bottling that would protect the wine from malo?

In regards to RS.... I find it that most of my family and friends prefer wines which are NOT completely dry. Pesonally, the more wine I drink the drier I like them.... but I'm ok with some RS as long as it's not too noticeable. Especially with no malo, a little RS usually balances out well with the acidity.

Still planning to travel to SF this coming weekend... I'll see if I can track down these two barrels to at least take a picture for my blog.

Thanks!
Marco

Glad you all have the guts

Submitted by CellarRat on Wed, 2007-11-28 17:11.

Glad you all have the guts to charge ahead with no Malo. I'd say that is not at all risky considering come spring you'll be looking at Marsanne to blend and would likely have a choice of a blending wine with full or partial malo. I wouldn't worry about it being too sharp.

S02 is in the 25-35 parts per million range typically for a white wine while aging, and that amount added will prevent malo.

RS, all depends on the vintage and grape so I'd take Mike Z's advice. It will taste dry, not sweet, that's for sure.

I can help pull things together for a tasting when you're here in Jan Tim. And Marco, if you are coming in for the Saturday event, track me down and we'll go check out the barrels.

Alan

Hi Alan, Yes, I will be

Submitted by mmontez on Wed, 2007-11-28 21:10.

Hi Alan,

Yes, I will be there on Saturday. I will try to find you in the crowd (heard it's going to be a lot of people). Looking forward to meet you... I was a dedicated listener of your podcast - which I really miss.

Marco

Greetings, crew-- saludos

Submitted by zensolo on Mon, 2007-12-03 11:00.

Greetings, crew-- saludos desde Rosario, Santa Fe province.

Ive had a decent Torrontés with as much as 2.5 g/L RS, but I seem to be pretty sensitive to sugars & feel anything beyond two glasses the next morn! ...So if we can keep it just under one gram, I´d be a very happy wandering camper...

(Need to find a quieter internet café to post to my blog-- hoping to ride to San Juan with winemaker Andrés Loszowycz for a look at his vines by the end of the week-- working with Cab Franc & Petit Verdot, which I tried one example of...tasting notes at eleven!)

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