Comments on: My ’07 Pinot Recipe Part 3 http://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/ A blog about starting and building a family winery in the Russian River Valley. Tue, 18 Oct 2011 15:58:42 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Philhttp://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/comment-page-1/#comment-64965 Phil Tue, 13 Nov 2007 00:07:07 +0000 http://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/#comment-64965 Assmannshausen, actually I was there during my last vintage. It really isn't so difficult to pronounce, well if you are a Dutchman of course. I tried the famous Pinot from A. but I must say I was really dissappointed. Mostly oxidised stuff. The analogies you put in are indeed a welcome breeze to an otherwise boring topic. I definately will adopt some of your strategies, and next time I make a Pinot, I will think of proteins and tannins in a different way! Assmannshausen, actually I was there during my last vintage. It really isn’t so difficult to pronounce, well if you are a Dutchman of course. I tried the famous Pinot from A. but I must say I was really dissappointed. Mostly oxidised stuff.
The analogies you put in are indeed a welcome breeze to an otherwise boring topic. I definately will adopt some of your strategies, and next time I make a Pinot, I will think of proteins and tannins in a different way!

]]> By: Morganhttp://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/comment-page-1/#comment-56729 Morgan Wed, 17 Oct 2007 02:55:18 +0000 http://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/#comment-56729 I am just now catching up on my pinotblogger.com reading from the last couple of (hellish) harvest weeks. Everything is in thank god!Josh, your descriptions of fermentation dynamics might be the funniest thing I have read in the last month.A few thoughts however. The wild yeast ferment I did on your fruit finished in 7 days, a couple days short of where most research shows that maximum phenolic extraction is reached. The combination of not being equipped with glycol chilling and the warm ambient temperature in the beginning of September made for a super-quick fermentation. The two days wait prior to fermentation commencing did seem an eternity at the time since it was the first ferment at the facility (probably the first wild ferment ever), and because it was the first ferment for the new winery-- both contributing to heart palpitations. However, the fruit was incredible and the wine in barrel tastes absolutely awesome, I am looking forward to you tasting it. It is currently resting in a 2007 Claude Gillet Vosges M+ toast barrel, and a 2003 neutral barrel from JC Cellars.Second, over the course of the harvest I have become more and more convinced by native yeast fermentations. The three to four days of lag time works as a de facto cold soak getting lots of early color into the wine (particularly after enzyme has been added). Other than Josh's Pinot every single one of my ferments peaked for a couple of days in the mid-80's temperature range, which is about ideal. I have had no problems with completing fermentation, VA, or reduction.The Bedrock Zin has fermented dry to 15.5% alcohol. All in all, not bad.Yeasts were kept happy with a combination of DAP and Superfood added at rates of 100-200 ppm.Just food for thought..... I am just now catching up on my pinotblogger.com reading from the last couple of (hellish) harvest weeks. Everything is in thank god!

Josh, your descriptions of fermentation dynamics might be the funniest thing I have read in the last month.

A few thoughts however. The wild yeast ferment I did on your fruit finished in 7 days, a couple days short of where most research shows that maximum phenolic extraction is reached. The combination of not being equipped with glycol chilling and the warm ambient temperature in the beginning of September made for a super-quick fermentation. The two days wait prior to fermentation commencing did seem an eternity at the time since it was the first ferment at the facility (probably the first wild ferment ever), and because it was the first ferment for the new winery– both contributing to heart palpitations. However, the fruit was incredible and the wine in barrel tastes absolutely awesome, I am looking forward to you tasting it. It is currently resting in a 2007 Claude Gillet Vosges M+ toast barrel, and a 2003 neutral barrel from JC Cellars.

Second, over the course of the harvest I have become more and more convinced by native yeast fermentations. The three to four days of lag time works as a de facto cold soak getting lots of early color into the wine (particularly after enzyme has been added). Other than Josh’s Pinot every single one of my ferments peaked for a couple of days in the mid-80′s temperature range, which is about ideal. I have had no problems with completing fermentation, VA, or reduction.The Bedrock Zin has fermented dry to 15.5% alcohol. All in all, not bad.

Yeasts were kept happy with a combination of DAP and Superfood added at rates of 100-200 ppm.

Just food for thought…..

]]> By: Gabriella Opazhttp://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/comment-page-1/#comment-56443 Gabriella Opaz Mon, 15 Oct 2007 06:20:32 +0000 http://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/#comment-56443 I'll be honest, I wasn't familiar with your blog until I read Dr. Vino's interview on Tom Wark's blog, Fermentation where he mentioned you as one of his favorite reads. Of course, curiosity got the best of me, and after being absorbed in your blog for the past hour, reading post after post, I can totally understand his addiction. You, my dear, are a fantastic writer and to hear tannins being referred to as, "a gaggle of filthy, whorish reactive tannins" makes my day! Thanks for doing such a great job making a potentially boring topic into something completely engaging! Keep up the great work because I've officially joined the ranks. I’ll be honest, I wasn’t familiar with your blog until I read Dr. Vino’s interview on Tom Wark’s blog, Fermentation where he mentioned you as one of his favorite reads. Of course, curiosity got the best of me, and after being absorbed in your blog for the past hour, reading post after post, I can totally understand his addiction. You, my dear, are a fantastic writer and to hear tannins being referred to as, “a gaggle of filthy, whorish reactive tannins” makes my day! Thanks for doing such a great job making a potentially boring topic into something completely engaging! Keep up the great work because I’ve officially joined the ranks.

]]> By: ramahttp://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/comment-page-1/#comment-56388 rama Sun, 14 Oct 2007 19:10:56 +0000 http://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/#comment-56388 thanks for sharing your recipe and procedures. it seems most winemakers keep this under wraps-- it took me 4 years to come up with my own solid procedures, despite it being readily available for beer brewers. wtf. one question: besides the enzymes and yeast, did you have any other additions- i.e. nutrients of any sort? btw, sorry to hear about consultant woes- your samples 'gifting' sounds like a great way of turning this around into something positive. thanks for sharing your recipe and procedures. it seems most winemakers keep this under wraps– it took me 4 years to come up with my own solid procedures, despite it being readily available for beer brewers. wtf. one question: besides the enzymes and yeast, did you have any other additions- i.e. nutrients of any sort? btw, sorry to hear about consultant woes- your samples ‘gifting’ sounds like a great way of turning this around into something positive.

]]> By: Oenophilushttp://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/comment-page-1/#comment-54136 Oenophilus Wed, 26 Sep 2007 18:19:17 +0000 http://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/#comment-54136 I used AMH yeast for years on Zinfandel. THE LAG IS EVIL! Unless it is a good thing that it inspires prayer, curses, promises to the Almighty, bargains with Satan, voodoo rituals, and the thought that you might waste a perfectly good virgin on a sacrifice! The slow-go, foamy ferment does pay off, though - especially if you think you might need alcohol tolerance! It just isn't as satisfying as a nice rich bubbling, frothing witches' brew of an innoculant! I used AMH yeast for years on Zinfandel. THE LAG IS EVIL! Unless it is a good thing that it inspires prayer, curses, promises to the Almighty, bargains with Satan, voodoo rituals, and the thought that you might waste a perfectly good virgin on a sacrifice! The slow-go, foamy ferment does pay off, though – especially if you think you might need alcohol tolerance! It just isn’t as satisfying as a nice rich bubbling, frothing witches’ brew of an innoculant!

]]> By: AJhttp://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/comment-page-1/#comment-54118 AJ Wed, 26 Sep 2007 14:57:26 +0000 http://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/#comment-54118 Hi! I love your blog - any wine blog that can intelligently work "platinum-blonde... strippers" into a post is absolutely fabulous in my book ;) Best of luck and I look forward to reading more! Hi! I love your blog – any wine blog that can intelligently work “platinum-blonde… strippers” into a post is absolutely fabulous in my book ;) Best of luck and I look forward to reading more!

]]> By: My ‘07 Pinot Recipe Part 4: Announcementshttp://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/comment-page-1/#comment-53991 My ‘07 Pinot Recipe Part 4: Announcements Tue, 25 Sep 2007 23:10:26 +0000 http://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/#comment-53991 [...] the Capozzi Winery blog « My ‘07 Pinot Recipe Part 3 My ‘07 Pinot Recipe Part 4: [...] [...] the Capozzi Winery blog « My ‘07 Pinot Recipe Part 3 My ‘07 Pinot Recipe Part 4: [...]

]]> By: Joshhttp://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/comment-page-1/#comment-53989 Josh Tue, 25 Sep 2007 22:57:13 +0000 http://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/#comment-53989 Hey Randy,The tannin management process I described can be used on any red. Give it a shot and tell me how it goes for you.Good to hear about the grapes - nice long growing season this year should make for some very tasty Cab! Hey Randy,

The tannin management process I described can be used on any red. Give it a shot and tell me how it goes for you.

Good to hear about the grapes – nice long growing season this year should make for some very tasty Cab!

]]> By: Randyhttp://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/comment-page-1/#comment-53876 Randy Tue, 25 Sep 2007 06:01:47 +0000 http://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/#comment-53876 Hey Josh,ASS man, how zen!Excellent article. I especially love the dirty slut oak chips (those tannins will do *anything* for a good protein). I am left to wonder if your blasphemous ways with tannin management would also work on Cab Sauv, or am I left to find my own path?Also, found out today (via The Boss sending me an IM while I was on the air doing Wine Biz) that our vineyard is at 23 Brix (sorry, no pH or TA), and the winemaker is looking at another two weeks before harvest. Who knows how much they'll leave on the vines for me to plunder for my own uses (muahahaha)Keep it up, of course, I'm getting really curious about the big announcement. For now, though, it's off to bed.--R Hey Josh,

ASS man, how zen!

Excellent article. I especially love the dirty slut oak chips (those tannins will do *anything* for a good protein). I am left to wonder if your blasphemous ways with tannin management would also work on Cab Sauv, or am I left to find my own path?

Also, found out today (via The Boss sending me an IM while I was on the air doing Wine Biz) that our vineyard is at 23 Brix (sorry, no pH or TA), and the winemaker is looking at another two weeks before harvest. Who knows how much they’ll leave on the vines for me to plunder for my own uses (muahahaha)

Keep it up, of course, I’m getting really curious about the big announcement. For now, though, it’s off to bed.

–R

]]> By: Joshhttp://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/comment-page-1/#comment-53780 Josh Mon, 24 Sep 2007 22:55:03 +0000 http://pinotblogger.com/2007/09/24/my-07-pinot-recipe-part-3/#comment-53780 I thought reproduction was a growth or "log" phase event. But in any case you're right of course, the yeast aren't just laying around the entire period before fermentation. It's just that the Assmanshausen lag is a long one by commercial standards, and I'm impatient. Thus in my book they are lazy little suckers.Thanks for the clarification Greg! I thought reproduction was a growth or “log” phase event. But in any case you’re right of course, the yeast aren’t just laying around the entire period before fermentation. It’s just that the Assmanshausen lag is a long one by commercial standards, and I’m impatient. Thus in my book they are lazy little suckers.

Thanks for the clarification Greg!

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