Monthly Archives: September 2019

In Stock as of Thursday September 5th at 9:06AM

In Stock as of Thursday September 5th at 9:06AM


Variety Label Brix Cases
Ruby Cabernet Cry Baby 25 192
Albarino King’s River 26 54
Alicante O’Caprio 24.5 252
Muscat Cry Baby 26.5 162
Pinot Grigio King’s River 26.5 50
Pinot Noir King’s River 26.5 108
Sauvignon Blanc King’s River 26.5 50
Syrah King’s River 27 54
Thompson Seedless Cry Baby 26.5 126
Barbera King’s River 162
Grenache Cry Baby 42
Mixed Black Cry Baby 0
Teroldego King’s River 54
Zinfandel King’s River 270



Variety Label Pails
Barbera California Select 108
Sauvignon Blanc California Select 72
Alicante California Select 72
Cabernet Sauvignon California Select 72
Riesling California Select 108
Merlot California Select 108
Mixed Black California Select/Bella California 36/36
Pinot Noir California Select/Bella California 72/72
Sangiovese California Select 72
Thompson Seedless California Select 72
Zinfandel California Select 72
Syrah Bella California 36
Muscat Bella California 36

Lodi Wine Grape Harvest Update (as of 9/3/19)

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Lodi Harvest Update:

  • Lodi Gold Pinot Noir – at 24.5 Brix, harvesting Thursday 9/5
  • Mettler Sangiovese – at 21.5 Brix
  • Mettler Petite Sirah – at 22.2 Brix
  • Lodi Gold Chardonnay – at 23-24.5 Brix, harvesting Wednesday 9/4
  • Costamagna Contra Costa Italian grapes are at 21-22.0 Brix, harvesting around 9/16
  • Smiling Baby/Lodi Gold Petite Sirah – at 21.5, harvesting around Monday 9/9 of next week
  • Lodi Gold Grenache – at 23.5 Brix, harvesting Wednesday 9/11
  • Zinderella – at 22.8 Brix, harvesting around Monday 9/9 of next week
  • Valley Beauty Zin – at 24 Brix, harvesting Wednesday 9/4
  • Valley Beauty Barbera at 22 Brix, harvesting late next week

Adding pectic enzyme to your wine

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Pectic enzyme at a glance

  • AKA pectinase
  • A protein that breaks down pectin within fruit
  • Added to juice or must pre-fermentation
  • No notable downside of using this additive
  • Available in powder or liquid form

Right… but why is it important?

  • Using pectic enzyme increases juice, tannin, flavor, and color extraction
  • Aids in clearing wine by eliminating potential “pectic haze”

Who should use pectic enzyme?

If you’re making wine of any kind, whether from grapes or any other fruit, adding pectic enzyme will be a positive influence on the end result. Both home and commercial winemakers use pectic enzyme as a means of extracting the most they possibly can from their fruit.

When should I add it?

Since it works more slowly after fermentation has completed, add it beforehand. Add at the beginning of fermentation after temperatures have begun creeping up. It works best at around 80F; lower temperatures.

How much do I add?

For white juice/wine, 1-2g/hL. For red must/wine, 2-4g/hL. It comes in either powder or liquid form; depending on the producer the recommended dosage may be different so always be sure to double check the label before making an add.

What happens if I don’t add it?

Simply put, there’s no reason to not add it. Not adding it runs you the risk of having a pectic haze develop. This can be very tricky if not borderline impossible to fix later on; adding pectinase post-fermentation will also not work as well, if at all.

OK, I think I’ve got it now. But can we go over this one more time?

Adding enzyme post-crush/pre-fermentation increases free run juice, color and tannin extraction in both reds and whites, increases filterability and clarification, and lowers chances of pectic haze development. There are many options you can choose from for your pectic enzyme needs, either powder or liquid form.