Sunday, October 05, 2008
Fermentation Gone Wild
Below is a puncheon of Mourvèdre from Girard wildly fermenting. We don't inoculate our wines with commercial yeast - instead we rely on the ancient method of just letting it ferment. Each vineyard seems to have its own specific yeast and each varietal has it own pattern.
In this case, the yeast is causing a very light, sea foam like, bubbling.
And yes, it is a pain to clean up.
Sunday, April 27, 2008
Some Brief Notes
We have already gotten busy with the 2008 season and, believe it or not, with wrapping up 2006. We have been busy blending our final 2006 wines (and even a reserve 2005 bottling of Syrah.)
Tim Patterson's article in Wine and Vines on wild yeast features us and it a worthwhile read.
Using wild yeast is "not safe winemaking," says Greg La Follette, who does it at Tandem Winery.
Read the whole article at http://www.winesandvines.com
Plastic is a hot topic these days. We make our wines in oak for a variety of reason - one of the health. The concerns about plastic have caused Nalgene to stop making a whole product line. Some worthwhile reads:
And lastly, Steve Lightner posted about our little experiment on his blog On The Contrary - http://www.onthecontrary.us