RON'S TECHNICAL NOTES:

Note 1: After three  vintages it is clear that our strategy of picking when the grapes are physiologically ripe rather than relying on the "numbers" is sound. Although I would have liked some more extraction, particularly with C. Franc, the resulting wines are well structured with no herbaceous overtones.

Note 2: Grapes seem to ripen here with moderate sugar and moderate to low acid levels. Potassium levels, given the extended hang time, are high. This makes for interesting winemaking. Generally I find one needs to add about 2g/l. tartaric acid at crush and about 1g/l. through m/l in order to keep the pH below 3.6. Tartrate precipitation is significant in cold stabilization.

Note 3: Barrel variations between vendors are significant. I have been very pleased with the top-of-the-line Boswell barrels from World Cooperage (Independent Stave). We are presently using top of the line "hybrid" barrels which have French oak heads and give approximately 30% of the wine exposure to French oak.

Note 4: I have found 330 gallon Snyder "Excalibur" IBC Poly tanks to be ideal for settling, short-term storage and putting freshly pressed red wine through m/l. The walls are thick, the material high-density, oxygen permeability moderate and the price right.

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Want to be a winemaker? UC Davis Extension has a video course, Introduction to Winemaking for Distance Learners. See www.extension.ucdavid.edu/winemaking

AMATEUR WINEMAKERS
We are often asked if we have grapes available for Amateur Winemakers. We don't... but you might try 

Mercurio, P.O. Box 360596, 3650 East Fifth Avenue. Columbus, OH 43236

(614) 237-3333

We have no personal experience with them as we are an estate winery, but received their brochure. They import juice from California for resale.