Wine Spotlight: Lanza-Musto Vineyards Malbec
Lanza-Musto Suisun Valley Malbec is a wine that brings velvety sweetness and dark complexity to the table.
Suisun Valley, located in Solano County, California, is not traditionally known for Malbec wine production like some other regions, but it does have a small and growing reputation for producing high quality Malbec wines. If you’re considering buying Suisun Valley Malbec grapes, here are some reasons to consider:
Unique Terroir:
Suisun Valley’s terroir, characterized by its climate, soil, and topography, offers a unique and distinct environment for grape cultivation. While it may not have the recognition of regions like Argentina (known for Malbec), this uniqueness can result in wines with a different expression of the Malbec grape.
Varietal Exploration:
If you enjoy exploring different expressions of a grape variety, trying Malbec from a less common region like Suisun Valley can be an exciting adventure. It can offer a different flavor profile compared to Malbecs from more traditional regions.
Food Pairing:
Malbec is a versatile wine known for its medium to full body and rich, dark fruit flavors. Suisun Valley Malbecs can pair well with a variety of foods, including grilled meats, hearty pasta dishes, and cheeses.
Exploration:
If you’re an adventurous winemaker who enjoys exploring and discovering hidden gems, Suisun Valley Malbec can be an interesting addition to your wine collection.
Flavor Profile:
Medium bodied, mellow, fruity – raisins, fresh picked blueberries, plum, with soft, fine grained tannins, deliciously drinkable mocha notes.
Previous Season Grape Chemistry:
- Brix: 24.5
- pH: 3.29
- TA: .65gms/100ml
- Clone 9
- Planted in 2009
- Soil: Yolo, Silty Clay Loam
- VSP posititioning
To make an order please contact us via sales@juicegrape.com or call us at 877-812-1137, follow us on Facebook, Instagram, and Youtube, or check out the Harvest Tracker and Winemaker Blog on our website- juicegrape.com.
Cleaning vs. Sanitizing in Winemaking
What is the difference between Cleaning vs. Sanitizing?
This is a discussion we have with customers constantly. Cleaning your equipment means that you have removed all of the visible dirt and residue on your equipment. Sanitizing means you have treated your equipment with a chemical solution that will eliminate, or prevent the growth of spoilage organisms. You MUST clean your equipment before sanitizing the equipment, since you cannot properly sanitize equipment with visible residue on it.
Below is a video from our online classes – WinemakingInstructions.com that talks about and shows you step by step how to clean and sanitize your equipment.
Interested in making your own wine? Musto Wine Grape Company is here to help! Musto’s New England’s largest supplier for home winemaking products and services. Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more.
Top 7 Winemaking Tips for the Spring Harvest
The Spring Harvest is underway! It’s time to get yourself set up for your Spring fermentations.
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Plan out your batch
- What kind of wine do you want to make?
- Review your ferementation notes from previous seasons
- Taste wines from Chile and South Africa for inspiration
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Review how to adjust your must
- Adjusting your Brix, TA, and pH
- Take an online class if need a referesher
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If making wine from juice, decide on Fresco vs. Non Fresco Juices
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Decide on the type of yeast you want to use
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PRE ORDER
- Give us a call at 877-812-1137 or email us at sales@juicegrape.com
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Think about the temperatures in your cellar
- Do you need extra heat?
- Do you need AC?
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Keep an eye on the Harvest Tracker for updates on the Spring Harvest
Interested in making your own wine? Musto Wine Grape Company is here to help! Musto’s New England’s largest supplier for home winemaking products and services. Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more.
How to Make Syrah Wine from Chilean Wine Grapes
Chilean Syrah from Colchagua Valley has received high praise from publications like Wine Enthusiast, earning 93+pts. It’s a wine variety that is often overlooked from Chile and is a wine worth making this season. Chilean Syrah boasts flavors of plum, wild berry, and earth aromas. I highly suggest introducing this wine to oak barrels or an oak infusion. The medium acidity and powerful aromas are complemented by the French Oak flavor profile.
Yeast Suggestion: CSM yeast
Oak Suggestion: French oak barrels or chips
Wine Flavor Profile: Bold, medium tannins, blackberry, plum, wild berry, leather, smoke, chocolate, and oak
How to Make Syrah Wine from Chilean Wine Grapes:
- Crush Syrah grapes into a sanitized bin or tub. (Each 18lb crate will make 1.25 gals of finished wine).
- Apply 50ppm of Potassium Metabisulfite and stir well. Allow to sit for 8-12 hours.
- Apply .5ml of Color Pro Pectic enzyme per box diluted into a 10% solution with water to the must and stir. Allow to sit for another 8-12 hours.
- Mix Booster Rouge, FT Rouge, and Opti-Red, with spring water until it is the consistency of pancake batter and pour over top of crushed grapes. Mix in well.
- Add rehydrate CSM yeast (1g/gal) with Go Ferm rehydration nutrient and warm water. Allow to sit for 15 minutes and pour over top of crushed grapes.
- Punch down grapes 3 times per day throughout the duration of fermentation and monitor temperature and Brix levels daily. Use a hydrometer to test sugar content in a strained juice sample. Make sure the temperature does not exceed 85F.
- One day after adding the yeast, add Fermaid O, mixed with spring water into the pancake batter style slurry. Dump into grapes during a punch down.
- After the depletion of 1/3 of the Brix (when the Brix level is between 16-11), add Fermaid O that is mixed with spring water into the pancake batter style slurry. Dump into to grapes at a punch down.
- Add Malo-lactic bacteria the same day as the Fermaid K. If you are using liquid cultures, just pour over the grape must and mix. If you use the dry cultures, rehydrate them in warm spring water according to their specific directions, utilizing any rehydration nutrients recommended.
- When the Brix have dropped below zero, press the wine into a sanitized tank, carboy, or demijohn. Make sure the vessel is topped up all the way to the top of the neck and sealed properly with a bung and airlock.
- Rack after 48 hours and then again in a week. Allow MLF to complete before adding sulfites.
- Allow the wine to age and rack it every 2 months and add sulfites when racking.
- Add oak infusion after 2nd or 3rd racking. Taste test along the way until the oak profile is where you want it to be.
Interested in making your own wine? Musto Wine Grape Company is here to help! Musto’s New England’s largest supplier for home winemaking products and services. Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more.
What is Bud Break?
Happy first day of Spring Winemakers!
Our California grapes are starting to go through bud break.
Here is a nice view of our Cry Baby Thompson Seedless and Grenache grapes “waking up” 🍇
What is Bud Break?
Bud break is the start of the grape vine’s annual cycle. It is a relaxing time in the vine’s life as long as they don’t experience any intense weather occurrences, such as frost. Frost can kill the buds or delay their growth.
Check out what Bud Break looks like in Chile! (link)
Interested in making your own wine? Musto Wine Grape Company is here to help! Musto’s New England’s largest supplier for home winemaking products and services. Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more.
Product Spotlight: CSM Yeast
Product Spotlight: CSM Yeast
CSM yeast was derived from Bordeaux and helps create a vibrant aromatic profile. CSM aids in adding complexity to the palate and pairs well with malolactic fermentation.
Why you want to use it:
It’s the perfect yeast for the Chilean fruit. It reduces vegetal aromas, adds complexity, stabilizes color, and helps increase the aromatic profiles of berries and spices.
Use Tips:
Fermentation starts quickly with this yeast. Be prepared to see Brix drop 24 hours after inoculation. It can stand up 14% ABV and can handle temperatures from 59–90°F. However, I highly suggest keeping your fermentation temps lower than 75°F. Once you hit 80°F you lose aromas and “burn off” flavors. Keeping your wine between 59–75°F during fermentation is a best practice.
You also want to use nutrients when using CSM; nutrients such as Fermaid-O and Fermaid-K. CSM tends to produce H2S (rotten egg smell) if there aren’t enough nutrients during fermentation.
Avoid cold shocking the yeast at inoculation. You’ll want to get the must and the yeast starter within a few degrees of each other before pitching the yeast starter. But without temperatures falling lower than 55°F. Temps below 55°F could stall fermentation and/or kill the yeast.
Goes best with:
CSM was cultivated to help ferment Cabernet Sauvignon, Cabernet Franc, Grenache, Merlot, Sangiovese, Petit Verdot. However, we have seen it used on Carmenere, Malbec, and Syrah from Chile with great results.
Dosage:
6gm/gals
Flavor Profile:
Cherry pit, raspberry, blackberry, spice, violet, bark, and sweet pepper
Ready to make wine? Musto Wine Grape Company is here to help you make the wine of your dreams! The Spring South African & Chilean winemaking season starts soon! Secure your winemaking grapes or juices and give us a call at (877) 812-1137 to speak with one of our Musto Crush Crew members. We can get you set up with everything you need and provide customer support along the way to ensure your success!
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