Poppyseed Cellars

• Zinfandel 15 gallon barrel: 25 ppm; added 5 ppm (5 mL) to get 30 ppm
• Zinfandel 60 gallon barrel: 21 ppm; added 9 ppm (36 mL) to get 30 ppm
• 2010 Syrah (30 gallon barrel): 8 ppm; added 22 ppm (43 mL) to get 30 ppm
• 2011 syrah (60 gallon barrel): 16 ppm; added 14 ppm (55 mL) to get 30 ppm

Additions performed June 20.

I also racked the rose into a 5 gallon and 3 gallon carboy. I wanted to get it off the  lees. There are still some bubbles being produced. I sulphited both carboys with 30 ppm. Hopefully that will stop it.

Stopped by the farm today and topped off the barrels. I also took samples for so2 testing.

2010 syrah tasted great with the same wonderful nose.

2011 syrah is good, with a more complex nose. Tastes fine; is not as intense color or taste.

2011 zin has an intense flavor. And a good nose. Very strong zin character, but not ultra fruity.

2011 rose may not make it to the bottle. It is a bit yeasty. I think I left it on the lees too long ( still on them, slowly fermenting still). It seems a bit like champagne with the breast yeasty result from autolysis.