Sheldrake Point Vineyard Finger Lakes Gamay Noir 2009

MSRP: $16
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  • 2009

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Winemaker's Notes:

The must was fermented on the skins, using RB-2 yeast, and was pumped over daily. It was chaptalized to 21 Brix. N...

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External Reviews for Sheldrake Point Vineyard Finger Lakes Gamay Noir

External Review
Source: We Speak Wine
05/20/2011

Sheldrake Point Vineyard Gamay Finger Lakes 750ML


Winemaker's Notes:

The must was fermented on the skins, using RB-2 yeast, and was pumped over daily. It was chaptalized to 21 Brix. No nutrients were added. It was pressed on 10/29/09, after 7 days of fermentation, with temperatures in the 60 and 70F range. The harder press fraction was kept separate. After 3 days of settling, the wine was racked to 13 older (more than 5 uses) neutral oak French and Hungarian barrels and 1 3rd use French oak barrel. Beta ML bacteria were added to the wine on 11/05/09 and finished ML fermentation in all the barrels by 12/10/09. 78 ppm SO2 were added to each barrel 1 week after the ML fermentation finished. The wine was racked from barrels on 06/14/10, after ~214 days in barrel and an additional 35 ppm SO2 was added. The barrels selected for the final blend included all but the 2 oldest barrels.

The must was fermented on the skins, using RB-2 yeast, and was pumped over daily. It was chaptalized to 21 Brix. No nutrients were added. It was pressed on 10/29/09, after 7 days of fermentation, with temperatures in the 60 and 70F range. The harder press fraction was kept separate. After 3 days of settling, the wine was racked to 13 older (more than 5 uses) neutral oak French and Hungarian barrels and 1 3rd use French oak barrel. Beta ML bacteria were added to the wine on 11/05/09 and finished ML fermentation in all the barrels by 12/10/09. 78 ppm SO2 were added to each barrel 1 week after the ML fermentation finished. The wine was racked from barrels on 06/14/10, after ~214 days in barrel and an additional 35 ppm SO2 was added. The barrels selected for the final blend included all but the 2 oldest barrels.

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Chemical Analysis:

Alcohol: 11.7% pH: 3.46
Sugar: .3 grams per liter Total Acidity: 4.7 grams per liter

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