Winery Update- Varietal Crash Course
Check in with us in the winery and find our what the vino has been up to this vintage.
Stoney Ridge Cellar Update 3/25/2020
Itasca
09/27/2019 harvest of 1500 lbs from the 2017 planting. 26 brix, PH 3.6, TA 9.9 g/l. fermentation in SS tank using Lavin C wine yeast
10/08/2019 fermentation completed racked to plastic barrels added malolatic bacteria.
12/11/19 racked 60 gallons to Cadus Equilibre barrel & 20 gallons to glass carboy's
3/22/2020 Should be racking back to SS tank this week combining both oaked and non-oaked together and doing bench trials of back sweetening to achieve the perfect balance.
tasting notes to follow.
LaCrescent:
09/24/19 Harvested 5500 lbs. 22 brix, PH 3.2, TA 13.5 g/l. Fermentation in SS tank using Lavin C wine yeast.
10/09/19 fermentation complete racked and added malolatic bacteria
11/13/19 PH 3.4, TA 11.25 g/l racked again.
01/26/2020 racked again. Coming along well "Acid Bomb" at this time may need to back sweeten to balance.
2/13/2020 resting, resting.
03/22/2020 resting, resting,resting.
Noiret:
10/13/19 harvested 2200lbs. 18 brix, PH 3.2, TA 12 g/l
10/15/19 Chaptalized to 21 brix started fermentation started in open top plastic totes
10/15- 10/28 Manual punch down three time a day to keep cap and yeast managed for a clean healthy fermentation.
10/29/19 Pressed to SS tank added malolatic bacteria.
11/13/19 PH 3.7, TA 9.3 g/l
11/23/19 racked
12/23/19 racked to 3 Cadus Volume barrels. Resting
Resting, Resting. Barrel samples showing well. It going to be a good Noiret!!!!!
Marquette:
09/26/19 harvest 2500 lbs. 25 brix, PH 3.2, TA 10.62
09/27/19 fermentation started in open top plastic totes
09/27- 10/4 Manual punch down three time a day to keep cap and yeast managed for a clean healthy fermentation.
10/5 pressed to SS tank.
See Frick & Frack for further info.
Petite Pearl:
09/26/19 Harvested 1500 lbs. 23 brix, PH 3.1, TA 9.9 g/l
09/27/19 fermentation started in open top plastic totes
09/27- 10/4 Manual punch down three time a day to keep cap and yeast managed for a clean healthy fermentation.
10/5 pressed to SS tank.
See Frick & Frack for further info.
Frick & Frack:
10/05/19 Added Frick to Frack ( Marquette to Petite Pearl 60% to 40%)
10/06/19 added malolatic bacteria
11/13/19 PH 3.8, TA 7.5 NICE!!!!
12/12/19 racked to 4 Cadus Volume Barrels. Resting
01/05/2020 Its going to be GOOD!!!!
03/22/2020 This could be possibly the best Wine made to date @ SR. Color is great its wonderful on the nose and palate. Resting, Resting.
The current plan is to try not to drink it..... more info to follow at a later date.