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.
Product Spotlight: Crusher Destemmer
You’ve got your fresh wine grapes in tow, and now its time to make some wine! If you don’t take advantage of our crush and destem service, you’ll have to crush and destem your grapes. We offer a variety of crushers, and crusher-destemmers to fit any winemaking project. We’ll cover some of our top options to help you determine which one suits you best! The most popular crusher destemmer is the stainless steel electric crusher destemmer. With an electric motor that does all the elbow work featuring an all stainless steel assembly, it is corrosion resistant and will last you for many winemaking seasons to come.
Stainless Steel Electric Crusher Destemmer
This crusher destemmer is motorized, with a stainless steel hopper and body. It has an hourly production rate of 1,500kg (about 3,330lbs). Its electric motor is 100volts/1hp, and it’s dimensions are 100 x 550 x 580h mm. The hopper dimensions are 900 x 460 mm and it has a removable protection box. This piece of equipment is a great investment for a winemaker who has plans to crush and destem an average of 50 or more lugs of grapes. With proper cleaning and storage, this machine will last a winemaking lifetime! We also carry the matching stand for our crusher destemmers, in both painted and stainless steel.
If the stainless steel crusher destemmer is a bit out of your winemaking budget, we carry one nearly identical but that is painted:
Electric Crusher Destemmer with Painted Hopper and Body
All the specs are identical to the stainless steel crusher destemmer except for the fact that this one is painted steel. The downfall of this machine is that it is susceptible to corrosion if not cleaned and stored properly. With proper cleaning and storage, it will surely last you many years. If you’re looking for something in the middle, we have that too!
Electric Crusher Destemmer with Stainless Steel Hopper and Painted Body
If you’re looking for a slightly more budget-friendly crusher destemmer with that boost of corrosion protection, this stainless steel hopper, painted body crusher destemmer is perfect. Once again you’ve got identical specs to our other options above, without having to compromise too much on either advantage of corrosion protection or budget.
If you are a home winemaker with less than 50 lugs of grapes on average and a smaller equipment budget, we also carry manual grape crushers and crusher destemmers. They come in the same options as our electric crusher destemmers including fully stainless steel, fully painted, or stainless steel hopper/painted body.
Stainless Steel Manual Crusher Destemmer
The Grifo hand powered crusher destemmer has a hopper size of 900 x 500 mm, and the Aluminum rollers are 220 mm. The hourly production rate is about 700-800kg (1500-1750lbs) and is a great option for a winemaker processing up to about 50 lugs of grapes and is looking for corrosion protection.
Painted and Stainless/Painted Manual Crusher Destemmer
With the same specs as the stainless steel but more wallet friendly, the painted and stainless manual crusher destemmer is a great option.
With lots of options to choose from, Musto Wine Grape has your winemaking needs taken care of.
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!
2023 Chilean Winemaking Harvest Update
2023 Chilean Winemaking Harvest Update
{above photo from our trip to chile a few years ago}
Hello, Winemakers! It’s time to get ready and prepped for the Chilean grape and juice arrival. The Chilean Winemaking Season starts in early April and ends in May. Our growers have planned to start harvesting white wine grapes around March 15th and red grapes around March 23rd. Once on the boat, we will have a better update on delivery timing.
Musto’s 2023 Chilean Offerings:
Chile Grapes: Cabernet Sauvignon, Cabernet Franc, Carmenere, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier
Chilean Juice: Cabernet Sauvignon, Cabernet Franc, Carmenere, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, Viognier, and Muscat.
Chilean Viticulture:
Chile is the same latitude as northern California! Chileans can grow many different types of grapes here, just like in California. The cooling influences they receive from the Pacific Ocean, the Andes Mountains, and the warm and plentiful sunshine attributes to their wine-growing success. Their warm Mediterranean climate helps the grapes to ripen. The Humboldt current, flows up from Antarctica, along the Chilean coast, pushing the cool air inland by the wind patterns. This cooling effect helps cool off the grapes while they mature. Colchagua and Curico Valley both benefit from this ocean influence, which allows these regions to produce grapes from fertile soil for wines that are gaining premium reputations.
The Curico and Colchagua Valleys have some of the best soils in Chile, composed of mostly sand, clay, decomposed granite, and volcanic-alluvial. These regions only receive around 23.3 inches of rainfall per year and little to no rainfall during their summer months. The grapes are safe as harvest approaches, and the weather ensures that the grapes are fighting for water and creating a more intense fruit.
What are Brix?
The harvest is based on sugar levels in the grapes. This information comes from a simple measurement called degrees brix (also known as specific gravity). It’s important because it tells us how much water is present in our must (the mixture of crushed grapes and yeast starter). The lower this number is, the more concentrated or “dry” your wine will be when finished fermenting. The ideal Brix levels for red wines is 23-25 Brix, and for white wines 21-24 Brix.
How are the grapes harvested?
The grapes are handpicked. The pickers walk through rows of vines looking for clusters of ripe fruit to cut off with long-handled knives called “cortadores.” They then gently place these into plastic tubs where they’re carried back to trailers parked nearby–a process that takes place over several days (usually during the morning). Once all of this has been completed successfully, we begin our shipping process!
How do you know when to harvest the grapes?
The wine grape harvest is based on sugar levels in the grapes: if they’re too low you can’t make good wine; too high and it will taste too sweet and you’ll most likely have a stuck fermentation. Each month/week/and as harvest nears, day – the grapes are sampled in the field to see if they have reached their optimum levels yet.
Shipping from Chile to MWG…
Once the grapes arrive at port they are sent to Musto Wine Grape Co. and we unload them into our coolers. Everything is shipped in a refrigerated container and never breaks the cold chain. This ensures that the high quality of the fresh Chilean products are intact. After they arrive it is time for you to pick up your grapes and/or juices and get winemaking!
2023 Chilean Harvest Update:
The Chilean crop looks excellent this season. We are hoping to see the Chilean grapes and juices arrive at around 23-25 Brix, very sweet and juicy. Arrival dates look to be somewhere at the end of April / early May depending on the type of winemaking grape/juice. Give us a call (877-812-1137) or email us at sales@juicegrape.com with any arrival questions.
Fun Fact About Chile: Chile produces more than 1 million tons of grapes every year!
Chilean wine making is a time-honored tradition, and the results are worth it! This will be 18+ years of Musto Wine Grape working with our Chilean vineyards and every year the wines created get better and better. We hope you enjoyed learning about the Chilean wine-making season. It’s an interesting process that requires a lot of work, but in the end, it pays off with delicious wines!
For more information on making wine from Chile check out these blogs posts:
- 7 Tips for How to Prep for the Chilean Wine Harvest
- Bud Break in Chile
- How to Make Chilean Cabernet
- Crushing Chilean Malbec Grapes
- Making Chilean Carmenere
- Wine Spotlight: Chilean Carmenere
- How to Make Wine from Chilean Juice
- How Much Wine Will A Case of Grapes from Chile or South Africa Make?
- Details from Our Trip to Chile
- Notes on Making Sauvignon Blanc from Chile
- Video About Curico Valley
- Winemaker Interview with Manuela Astaburuaga from Our Chilean Vineyards
- Our Wine Grapes of Chile Video
Can I make my own? 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!
The Winemaker’s Think Tank: Vol 25 – Why is my wine evaporating?
What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
Why is my wine evaporating?
Just like water or any other liquid, with prolonged exposure to air, wine can evaporate. When aging wine in an enclosed container such as a tank, carboy, or demijohn, the container should have an airtight seal via an inflatable gasket or an airlock and bung. This will help prevent against oxidation and will reduce the amount of evaporation dramatically. If you still see some evaporation happening in one of these closed containers, evaluate your bungs and seals as they may not be working properly.
The main source of evaporation in winemaking is through barrel aging. Barrels are a porous environment that allows the wine to “breathe” over time. This “breathing” process is essentially evaporation. The wine is exposed to air through the porous staves and small portions of the wine evaporate into the atmosphere. This has positive effects on the wine as it creates a creamier mouthfeel, can reduce the perception of acidity, and imparts oak flavor. The barrel must be filled monthly with additional wine to reduce the head space and replace the evaporated product. This will prevent the wine in the barrel from oxidizing. While the breathing process may be a source of frustration, as you witness your wine evaporating into thin air, it will help you to create a fuller, heavier, more lush wine.
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
Notes from our Winemaker Frank Renaldi about the Chilean Sauvignon Blanc: After the Press
Notes from our Winemaker Frank Renaldi about the Chilean Sauvignon Blanc:
After the Press
“Adjusted Brix to 21.5 (11.8% alcohol). Adjusted with Tartaric Acid to get pH = 3.24 and TA = .60. Will have to acidify after fermentation. Could have adjusted further, but ta would still be low (desired .7 – .9). Used Vin13 yeast – Very slow start. Took over 24 hours to get started. Still at 58 degree with a slow cool fermentation. No big nose yet. Looking forward to reporting more on the results once fermentation has completed.”
Don’t forget to sign up for the Spring Bootcamp with winemaker Frank Renadli! Learn how to make great wine at home in just 5 weeks!
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