A quote from a thread in Wine Berserkers: “Domaine Tempier gets all their color from 8 hr skin contact on about 20% of the grapes, the rest are pressed immediately”.
Tempier Rose is a great rose, made mostly from Mourvedre, I think. Mine will either be from Syrah or Zin. I have been wondering how long to let the grapes sit on the skins. Maybe I’ll try this.
I am entering 3 wines into the 2010 Sonoma County Harvest Fair…’09 Syrah, ’09 Sauvignon Blanc, ’08 Sauvignon Blanc, all under the Poppyseed Cellars label.
Also, Afsi is running for the Bennett Valley Union School District board this fall! 5 contenders, 3 positions available.
Crossing our fingers…
Updated the spreadsheet with all the ’09 Syrah expenses…about $9 per bottle. Some of the costs, like the demijohns and barrels will get amortized over future years. That brings it to about $7 per bottle.
The ’09 Syrah is bottled. We got 11 3/4 cases (~141 bottles). Here is the label:
We discovered that is is far easier to cork when the cork has been briefly soaked. We were getting damaged corks until we figured that out.
The aromas in the garage were amazing. We kept getting the fruit, but then cinnamon aromas. Had to be from the barrels. Hope they stay in the bottle! This is by far the best red I have made.
We have decided to bottle this Sunday. It tastes good; we need the barrels for the upccoming season; if we want to enter the ’09 Syrah into the Harvest Fair, it needs to be entered by this Friday!
So…we’re bottling!
I took a sample to Vinquiry for a final SO2 test…43 ppm free SO2. Higher than expected, but probably fine. So no more additions.