A total of 4.3 tons of Merlot were harvested at 23.3 degrees Brix on October 9th 2010. We crushed the fruit and let it sit in a tank overnight to get some Rose' color before transferring it into a bladder-type press. The juice was pressed into a stainless steel tank and cold-soaked for 48 hours. At the en of 48 hours we racked the juice off the solids and adjusted the tank temperature to 50 degrees F. When the juice came up to temperature we inoculated with the commercial yeast VL3. Primary fermentation lasted 24 days. When primary fermentation was complete we adjusted the temperature down to 35 degrees F for storage.
The Rose' was fermented and aged in all stainless steel to allow the fruit aromas and flavors to shine through. The wine was aged on the yeast lees to round out the finish and add a rich texture to the palate. The wine was heat and cold stabilized and malolactic fermentation was prohibited.
- Varietal Blend:
- 100% Hawks butte Vineyard Merlot
- Yorkville Highlands, Mendocino County
- October 9, 2010
- 24 days with VL3 yeast
Stainless Steel Maturation:
- 90 Days
- = 3.57
- = 0.55 g/100ml
- = 13.5%