Grower Jeff Bitter talks about Veraison in his vineyard for Musto Wine Grape Company Winemakers
It’s that time of year again!
Our grapes are going through veraison in California.
Veraison occurs when the berry transitions into the ripening stage. From now forward the berry will increase in sugar concentration until it is harvested at the desired brix level. Grapes for sparkling wine or champagne are harvested around 17 brix and grapes for still wine are harvested around 25 brix. The brix level will determine the alcohol level in the wine. For example, a grape picked around 25 brix should create a 12.5% alch by volume wine.
Check out our video with Grower – Jeff Bitter as he walks us through his vineyard, verasion, and what he has been working on in the vineyard thus far.
Veraison in the Vineyard with Jeff Bitter for Musto Wine Grape Co. LLC.
Email Sales@Juicegrape.com or call 877-812.1137 for more details
about the 2019 Harvest!
How to Make Tempranillo Wine
Taking on Tempranillo
This thick skinned complex berry bomb will fill your palate with notes of ripe red cherry, blackberry, baking spices, strawberry jam, cocoa powder, tobacco, and black pepper. A fresh, vibrant, meaty wine ready to be drunk young or cellared for extra complexity. Sounds delicious doesn’t it?
Wine breakdown: Fruit forward with earthy qualities, usually oak aged 6-18 months in French or American Oak, med (+) tannin, med (-) acidity
Yeast Suggestions: VRB yeast is our top suggestion due to its consistent fermentation rate and enhancement of flavor complexity while softening tannins. This yeast helps improve the mid-palate structure, showcase black and red fruit flavors, and works well with malolactic fermentation. Originating from Logroño, Spain this yeast is the perfect pairing to your Tempranillo fermentation.
Tempranillo Available this Fall:
– Grapes from King’s River Ranch, Sanger, CA
– Grapes from Lanza-Musto Vineyards, Suisun Valley, CA
– Juice from Central Valley, CA
Winemaking Tips: We suggest the addition of the following additives when working with Tempranillo
– Fermentation:
o Tannin FT Rouge to help preserve the Tempranillo’s natural tannins and help preserve color. Add at the beginning of fermentation. Sprinkle into the must and punchdown.
o Booster Rouge helps enhance your wine’s color, tanninc structure, and fresh varietal aromas if you your fermentation is shorter than the grape usually needs. If you don’t have a temperature controlled cellar this is a cheap and easy tool to help enhance and maintain your fruit/wine quality. Add at the beginning of fermentation. Mix with a little distilled water, mix it up so that there are little to no clumps, mix into must.
o Opti-Red helps your wine obtain fuller body, more stable color (helps protect against oxidized color changes), and smooths the palate. Add at the beginning or towards the end of fermentation. Mix with a little distilled water, mix it up so that there are little to no clumps, mix into must.
o Maloactic Bacteria addition
– Aging:
o Oak Chips
o Oak Spirals
o Oak Barrels
If you don’t want to do a 100% Tempranillo, but are interested in blending we have a few interesting blends for you to try. Tempranillo blends well with Grenache, Cabernet, and Syrah.
Australian Style: 65% Tempranillo, 25% Grenache, 10% Syrah
Spanish Style: 95% Tempranillo, 5% Grenache or Syrah
Rioja ”Crianza” Style: 95% Tempranillo, 5% Grenache + Age for 2 years in a French or American Oak barrel.
Rioja ”Reserva” Style: 95% Tempranillo, 5% Grenache or Cabernet or 100% Tempranillo + Age at least 1 year in barrels and 2 years in bottle
Rioja ”Gran Reserva” Style: 95% Tempranillo, 5% Grenache or Cabernet or 100% Tempranillo + Age 2 years in barrel and 2 years in bottle
Rioja ”Gran Anada” Style: 95% Tempranillo, 5% Grenache or Cabernet or 100% Tempranillo + Age at least 3 years on the lees in barrel. Grapes must be hand harvested.
Tempranillo is show stopping, crowd pleasing wine for everyone to enjoy. A great addition to any red wine drinkers cellar. Please call 877-812-1137 or email sales@juicegrape.com for more details.
Recent Comments