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The must was fermented on the skins, using RB-2 yeast, and was pumped over daily. It was chaptalized to 21 Brix. N...Read more...
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Food Pairings for Sheldrake Point Vineyard Finger Lakes Gamay Noir
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.
|Alcohol: 11.7%||pH: 3.46|
|Sugar: .3 grams per liter||Total Acidity: 4.7 grams per liter|
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