Poppyseed Cellars

We finally moved the wine to the cellar. The days are getting warm, and we don’t want to cook the wine.

The wine in the 30 gallon new oak has had enough oak. It is much better than the wine in the 3 & 4year old barrels, but it needs to come out of the oak. Plus the other wine needs the oak.

So this  is what we did:

1. Pump the 13 and 15 gallon barrels into 2 14 gallon demijohns.
2. Pump as much as we could of the 30 gallon barrel into the 13 and 15 gallon barrels.
3. Move all barrels and demijohns to the cellar (we couldn’t have moved the full 30 gallon).
4. Pump the  demijohns into the 30 gallon barrel.
5. Top off slightly. We didn’t clean the barrels, so we didn’t lose much wine.
6. We sulphited 20 ppm more, so now this wine has seen 50 ppm total since crush.

The plan is to wait a week, and then get the sulphites measured. Then just keep topping and sulphiting. We would like to bottle the 13 gallon by the end of the summer, so we have some wine, and leave the rest until next summer.

This entry was posted on Friday, May 6th, 2011 at 7:32 pm and is filed under 2010 Moaveni Vineyard Syrah. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.