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Petite Sirah Arrives

posted Oct 26, 2010, 11:36 AM by Dan Morgan
Greetings from Treasure Island, the Zinfandel is at 1 brix and nearing dryness.  It should be complete in a few days. The fermentation is going slow and steady, and will give me the long skin contact I strive for, we should be pressing the Zinfandel on Saturday.

The Petite Sirah (also from the J Rickard's Vineyard) was picked and crushed last Thursday. As with the Zinfandel, I’m doing a cold soak for a few days and inoculated the must with yeast on Sunday. The must sugar level (remember that the “must” is the freshly crushed mass of grapes) was adjusted from 27 brix to 26, and the acid was also adjusted.

Pictured to the right is Danny Sullivan doing TA (total acid) and PH testing at the Treasure Island Winery lab. Danny is my Assistant Winemaker and Cellar Rat extraordinaire, he’s been assisting all the winemakers at the TI facility where I’m working.

Next up are the Cabernet and Syrah, from Caldwell Vineyards in Napa. The fruit typically comes in during the last week of October so I’m expecting the call any time now. It just rained in Napa and more rain is forecast for the end of the week so its crunch time for all the grape pickers!