2019 Backyard White
Grapes - Field blend of 61% NY81.0315.17 and 39% Vidal Blanc
Harvest Date - Sept 1, 2019
Yeast - BA11 and D47
Fermentation temp - 55-59° F
initial Brix - 21.5
final Brix 7.9 (SG 0.999)
estimated alcohol - 11.6%
pH 3.10
TA - 7.3 grams tartaric/liter
estimated yield - 19.4 lbs of fruit per gallon of finished wine.
Bottling Date - March 5, 2020
Tasting Notes
at bottling - bright, citrusy, a bit of tropical fruit. Decent, full mouthfeel.
April 12, 2020 - nicely tart, lemonly. Tropical fruit still very noticeable, but maybe toned down just a bit. A richness, almost creamy mouthfeel. First whole bottle drank very nicely.
2019 Rocky Springs White
Grapes - field blend of 59% Albarino, 17% Viognier, 15% Rkatsiteli, 9% Gruner Veltliner
Harvest Date - Sept 9, 2019
Yeast - BA11 and Rhone 4600
Fermentation temp - 65-69° F
Initial Brix - 22.0
Final Brix - 7.2 (SG 0.994)
estimated alcohol - 12.6%
pH - 3.26
TA - 7.6 grams tartaric/liter
Bottling Date - March 26, 2020
Tasting notes
at bottling - very bright, clean with a bit of lemon. Kind of creamy mouth feel.
First full bottle April 19, 2020
bright, clean, fresh with a bit of lime. Nice full mouth feel and a lingering finish.
Sept 10, 2020
still bright, clean acidity. Some lemon and some grapefruit, but with a richness and density that is way beyond grapefruit juice. Would go great with typical white wine food, but an excellent wine for sipping on a warm day.
2019 Cabernet Franc
Grapes - 100% Cabernet Franc
Harvest Date - Sept 11, 2019
Yeast - GRE
Fermentation temp - 75-80° F
Malolactic fermentation with VP41 bacteria
Initial Brix - 21.6
Final Brix - 7.2 (SG 0.994)
estimated alcohol - 12.2%
oak - oak cubes, 16 grams/gallon, 50% French oak (medium toast) 50% Hungarian oak (medium toast)
pH - 3.62
TA - 6.2 grams tartaric/liter
Bottling Date - April 18, 2020
Tasting notes
at bottling - cherry/grape with decently long finish. Oak is noticeable, but not dryingly tannic. Hints of vanilla. Smooth, pleasant wine.
2019 Lemberger
Grapes - 100% Lemberger
Harvest Date - Sept 15, 2019
Yeast - GRE, RC212
Fermentation temp - 75-80° F
Malolactic fermentation with VP41 bacteria
Initial Brix - 22.3
Final Brix - 7.7 (SG 0.996)
estimated alcohol - 12.4%
oak - oaks cubes (4.7 months), 16 grams/gallon, 75% French oak (medium toast) 25% Hungarian oak (medium toast)
pH - 3.66
TA - 6.7 grams tartaric/liter
Bottling Date - April 30, 2020
Tasting notes
at bottling - a juicy, grapy richness with some blueberry, tannins, and vanilla. Lingering finish with a touch of acid.
2019 S&M
Grapes - field blend of 54% Syrah, 42% Mourvedre, 4% Viognier
Harvest Date - Sept 21, 2019
Yeast - Syrah, Rockpile (RP15)
Fermentation temp - 75-80° F
Malolactic fermentation with VP41 bacteria
Initial Brix - 22.6
Final Brix - 8.1 (SG 0.998)
estimated alcohol - 12.4%
oak - oaks cubes (5 months), 18 grams/gallon, 100% French oak (medium toast)
pH - 3.74
TA - 6.4 grams tartaric/liter
Bottling Date - May 28, 2020
Tasting notes
at bottling - Some mildly puckering tannins, a bit of acidity, and some dark cherry fruit. Definitely needs time to mellow.