Poppyseed Cellars

I am trying out using Google Sheet as my calculator. I would like to keep a record of the calcs made for each wine. Here is one I am doing after the fact for the 2012 MV Syrah.

We haven’t sulphited since November, when we brought it up to 30 ppm.

20 ppm addition

• 60 gallon barrel: 80 mL 10% SO2 solution
• 15 gallon barrel: 20 mL 10% SO2 solution

We haven’t sulphited since November, when we brought it up to 30 ppm.

20 ppm addition

• 60 gallon barrel: 80 mL 10% SO2 solution

First add since ferment and MLF finished.

50 ppm addition to all containers.

• 60 gallon barrel: 200 mL 10% SO2 solution
• 15 gallon barrel: 50 mL 10% SO2 solution
• 5 gallon carboy: 16 mL 10% SO2 solution

First add since ferment and MLF finished.

50 ppm addition to all containers.

• 60 gallon barrel: 200 mL 10% SO2 solution
• 5 gallon carboy: 16 mL 10% SO2 solution

Here is the Vinquiry report: 2013-01-14-003

Comments below:

• Alcohol: 15.33 %V/V by NIR
  • Wow! How did it get this high?
  • Sugars after 4 day cold soak were at 25.9 brix. We predicted 25.9 * .57 = 14.8% alc.
  • We actually added 3 gallons of water to try and bring down the sugars.
  • (75 gallons wine @ 25.9 brix) + (3 gallons H2O at 0 brix) = 78 gallons @ 24.9 brix
  • With a conversion of .57, that should have been 14.2 % Alc.
  • We actually got 15.33/24.9 = This is a very high conversion rate of .62, which seems impossible.
  • I don’t understand what happened.
• pH: 3.90 by Autotitrator
  • This is much higher than we would like, but it keeps happening. Maybe we can talk to Chris about this. I think it is too much potassium uptake in the vines.
• Titratable Acidity: 0.605 g/100mL by Autotitrator   (6.05 g/L)
  • This is perfect.
• Free SO2: 3 mg/L by Segmented Flow  (3 ppm)
  • No problem here; need to add 50 ppm SO2.
• Total SO2: 3 mg/L by Segmented Flow (3 ppm)
  • No problem here.
• Volatile Acidity: 0.054 g/100mL by Segmented Flow (540 mg/L)
  • The threshold for detection is 700 mg/L, so were are close but OK.
• Glucose + Fructose: 85 mg/100mL by Enzymatic (.085%)
  • Dry is defined as <0.1 % so we are good.
• Malic Acid: 9 mg/100mL by Enzymatic (90 ppm)
  • Vinquiry defines <300 finished, so we are good.

Here is the Vinquiry post ferment panel: 2013-01-14-003

My summary of the results:

• pH 3.90 Autotitrator
• Titratable Acidity 0.610 g/100mL Autotitrator
• Free SO2 3 mg/L Segmented Flow
• Total SO2 3 mg/L Segmented Flow
• Volatile Acidity 0.058 g/100mL Segmented Flow
• Glucose + Fructose 12 mg/100mL Enzymatic
• Malic Acid 14 mg/100mL Enzymatic
• Alcohol 15.65 %V/V GC

Here is the Vinquiry post ferment panel: 2013-01-14-003

My summary of the results:

• pH 3.88 Autotitrator
• Titratable Acidity 0.549 g/100mL Autotitrator
• Free SO2 38 mg/L Segmented Flow
• Total SO2 74 mg/L Segmented Flow
• Volatile Acidity 0.047 g/100mL Segmented Flow
• Glucose + Fructose 6219 mg/100mL Enzymatic
• Malic Acid 164 mg/100mL Enzymatic
• Alcohol 19.40 %V/V GC

Paul, Erwin and I went out to taste everything in barrels. Based on some tastings over Christmas with the family, I am worried we are over oaking the 2011’s.

• 2011 Zinfandel: Started with a side by side tasting of the zin barrels:
  • 15 gallon barrel: Clean clear fruit. Light tannins.
  • 60 gallon barrel: Similar to the 15, but something else also. I wondered if it was brett, or maybe the beginnings of two much oak. We had lots of discussions, but could not positively ID the extras in the 60 gallon barrel. Decided a good future plan is to leave the 15 gallon barrel alone until summer. Transfer 30 gallons of the 60 gallon barrel to an older 30 gallon barrel, and bottle the other 30 gallons.
• 2011 Syrah: Generally happy with this one. Tannins much lighter than the 2010. Aromatics very nice; clearly syrah.
• 2012 Syrah: Something funky going on. Nose was off putting. Cu didn’t seem to help it. Hopefully just stuff from the MLF. Plan is to sulphite (if MLF done), let it sit for a month, and rack.
• 2012 Late Harvest Syrah: Much better nose than the earlier 2012 syrah. Not sure why. But still not clean. Same plan as for the early syrah.
• 2012 Syrah Port: Coming along nicely. Need to get the numbers to see what we have.