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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. 




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Stoney Ridge Vineyards

2255 Indian Lakes Rd

Kent City  MI  49330

(616) 498-5468