10/07/00
Pick in Sonoma. 23.5 Brix.
10/08/00 Ship to Austin, TX, via Dallas (American Airlines)
Crush at 9pm
34 gallons of must. Collected and used 4 gallons of loose grapes from bottom of shipment bin in order to increase quantity.
Added 30ppm SO2. Hydrometer is 22.5.
10/09/00 9am
Added 2g/gallon Pasteur Red yeast. 1/3 of Superfood, doubled.
60 degree must temperature.
8pm
Added 1 package Viniflora. Added 12g of Leucofood.
62 degree must temperature.
...after a long pause in recording in the web site log...
03/31/01 3pm
Added 40ppm to 15 gallon wine barrel and Pepsi container. Topped off barrel with one bottle of 1999 cab.
07/16/01 Sunday 4pm (Elliott and Schwartz)
We tasted the 2000 Cab from 15 gallon barrels. Mine had been airing in the glass for 20-30 minutes before you "poured" yours.
Eye: rich plum.
Nose: good, clean; RC: blackberries with strong tobacco; A: dominant tobacco with dark fruit.
Tongue: blackberries, good acid edge, clean. A: Lighter than other Cross Creek wines. RC: Same as the '98.
Overall, we both liked the wine and felt that it has improved significantly since we tasted in last. It will age at least a few years.
Noticeable by its absence is the lack of identifiable effect of oak, either woodiness or vanilla, other than the credit we give the oak for taming this previously unruly child. This is striking since the wine has been in the oak since last fall. For Redwood City I attribute this to a barrel that has been used three or four times previously. We like what the oak is doing.
>> R and D to taste it again Sunday 9/2 9:00 PST/11:00 CST for possible bottling.
That will allow us to bottle if need be before the 2001 harvest. Richard, I didn't think of this during our discussion, but the timing for taking the wine out of oak in Redwood City needs to reflect the fact that I have 5 gallons in a carboy and another 3 gallons in a pressurized container.
Richard felt that the acid was good, but that adding more acid would be risky. David thought that it could still take another jolt of tartaric acid.
>> R and D to send samples Monday to The Wine Lab to check for pH, acidity, and SO2.
>> R and D to revisit acidity this Saturday 7/21 9:00 PST/11:00 CST after getting the results from The Wine Lab.
I should remember to taste the wine in the 5 gallon carboy as well.
Richard, you might want to let Alan know how much this has improved and find out what he did to balance the acid in his wine.
We confirmed that both wines are recently topped off.
Although three is a big harvest this year, time may be running out on lining up 2001 Cab. The grapes available at the WineryExchange are mostly big quantities, with all but a half dozen from either Lodi or California. We could consider a Cabernet-like grape (Merlot), but don't want to do this and
there is not much merlot available on the WineryExchange. Steps during the coming week, to be discussed next Saturday, include:
>> R to call Alan to see what possibilities he might be able to suggest.
>> D to call his measurement instructor at Davis to see what possibilities he might be able to suggest.
>> D to try to contact the owner of Lot 4664 for Central Coast Cab.
>> R to try to contact or arrange a visit for a different WineryExchange Cab.
Fred, the grape listings generally include a District. Any idea how to find out what the map for Districts is?
Wine
Lab ANALYSIS REPORT
Date
Submitted: 07/17/01
Report Date: 7/18/01
Sample
Test
Result
Cabernet
Sauvignon
Total titratable acidity
0.72 g/100 mL
pH
3.62
Free SO2 (a/o)
16 ppm (molecular SO2 = 0.24 ppm)
Total SO2 (a/o)
62 ppm
07/21
We agreed that although we do not understand how it improved as much as it did, the acid of the 2000 cabs was good and there is no need to adjust the acid any further. The results from The Wine Lab did tell us that it is time to adjust the SO2.
>> R and D to add 30 ppm SO2 to the 2000 Cab.
I need to find out more where the 2000 Cab in the 5-gallon carboy is to come up with an overall plan since the Cab in the carboy has never seen oak and may need aeration.
>> D to send sample of 2000 Cab in 5-gallon carboy to TWL.
>> D to ask Fred to taste and discuss the 2000 Cab in the barrel and in the carboy. -- message sent
We patted ourselves on the back for executing well on the first week of our "finally got our ass in gear to find grapes" plan, sliding past any belatedness. I like Richard's positioning us as a fellow grape grower. We agreed that we need grapes for 5 years. This year we will start looking for half a ton, but we expect
>> R and D each to speak to two people about 2001 grapes.
>> R to ask Fred to contact the winemaker at Kunde about grapes.
>> R to contact Alan about how the wine we made from his grapes came out
(sending a bottle?). -- DONE
>> R to contact Alan about getting in touch with the former owner of Kenwood, who is now a neighbor.
>> D to send URLs for grape sources and others to R. -- DONE
08/19/01 12pm
Added 30ppm SO2 to 15 gallon wine barrel and Pepsi container.
.08g/gal for 10ppm x 3 ppm x 15g = 3.6g per 15g for 30ppm = 5.1g including boat