Poppyseed Cellars

I decided to get the ’10 pinot tested one last time before bottling. The results indicate the free SO2 at 16 ppm. Ouch! I was expecting 30 ppm after the last addition. So I need to add 20 ppm more to get it to 35 ppm, and let it sit a little before bottling.

Crush 2011 is very near. I will be making a little over a ton of zin this year. It is going to be busy. The rain next Tuesday might mean we are harvesting Monday…see the harvest numbers. It is almost ready.

I sulphited the pinot to 40 ppm and racked into a new container. After a day or two, it’s going into bottles!

I decided to get all of the  wines still in barrels or glass tested for free SO2. Some of the wines are ready to bottle.

The results are summarized here…

All look great, except the pinot, which is near zero. As it is ready to bottle, I need to rack it into a new carboy and sulphite at the same time. The 2008 syrahs are also ready to bottle. 

I also tasted all the wines. The 2008 syrah is a little light, and would be better with a bit more acidity. The 2010 is crisp and intense, with stiff tannins: maybe a blend of the ’08 and ’10 would be interesting. Something to try with some of the wine.