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Posted: January 7, 2009 By Brian Loring
Posted by Brian Loring We can finally breathe a brief sigh of relief now that James Laube’s reviews for many of our 2007 vintage wines have been posted (see Tasting Highlights: California Pinot Noir, part 1 and part 2 ).
Posted: December 5, 2008 By Brian Loring
Posted by Brian Loring November 22: Fermentation slowed way down the past few days, and the caps in the fermenters started to weaken. I haven’t really been doing punch-downs as much as just getting the cap wet.
Posted: November 26, 2008 By Brian Loring
Posted by Brian Loring November 10: Fermentation is in full swing. The CO2 generated by the yeast lifts the skins to the surface to form what’s called the cap. All the fermenters have good, solid caps right now, so we know that the yeast are doing their job.
Posted: November 21, 2008 By Brian Loring
Posted by Brian Loring November 6: When I lifted the lids of the fermentors this morning, I noticed a couple telltale signs that the must was starting to ferment. There were bubbles forming around the edges of the fermentor, and it smelled like it was starting.
Posted: November 18, 2008 By Brian Loring
Posted by Brian Loring November 5: The must has now been cold soaking for five days, and we've been regularly taking Brix and pH readings and making water and/or acid additions as necessary to the fermenters.
Posted: November 13, 2008 By Brian Loring
Posted by Brian Loring November 2 (continued) : Since we had to allow the Mourvèdre to hang on the vine so long in order to get the fruit ripe, we ended up with higher sugar levels and lower acid levels than we'd optimally like.
Posted: November 11, 2008 By Brian Loring
Posted by Brian Loring November 2: We didn’t touch the fermenters on Saturday because we don’t take any Brix or pH readings until the must has been allowed to soak for two days. We know that the juice will always extract more sugar and acid from the skins than what we would see right out of the crusher, so there’s no need to fool ourselves by taking measurements early.
Posted: November 5, 2008 By Brian Loring
Posted by Brian Loring October 31: We picked the Mourvèdre yesterday, just a few hours ahead of a rainstorm in the Paso Robles area. We’d originally scheduled the pick for today, but once we saw the forecast change, we moved the pick up one day.
Posted: November 3, 2008 By Brian Loring
Posted by Brian Loring I’d originally hoped to videotape a lot of the Pinot Noir harvest this year. Unfortunately, I underestimated how much work that would entail. But now that we’re just about done processing the Pinot Noir, I find myself with enough time to document the Mourvèdre harvest.
Posted: October 23, 2008 By Brian Loring
Posted by Brian Loring As I mentioned in my last post , we’re trying our hand at making a Cabernet/Mourvèdre blend this year. Given the craziness of the 2008 harvest, it shouldn’t be surprising that we’ve run into problems with our Mourvèdre.
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