Casinha Vermelha
2008
WINE PLAN
Step 1 (Design):
Conceptualize
the desired wine to be built and secure adequate supplies of fresh high quality
grape varieties. (DONE)
Cabernet Sauvignon:
Building a Bordeaux
varietal, comprised of approximately:
75% Cabernet Sauvignon [Suisun Valley: Lanza Vineyards, Cabernet Sauvignon (Koch)]
10% Merlot 181 [Mendocino: Dempel]
10% Cabernet Franc [Amador: Sutter Ridge]
5% Petit Verdot [Amador: Sutter Ridge]
The final target is a wine that is rich in complexity, fleshy, rich and fruit-forward but also high in tannins and deep in color.
Mistura:
With what is left-over from each of these varietals after final blending, an additional wine will be blended in a more or less add hock manner. It will be simply a table wine for early drinking. This simple non-calculated mixture of wines will be called “Mistura” meaning “mix” and will become our first tradition at the Casinha Vermelha winery. Some years it will be great and some not so refined but that will be the fun of it all.
Step 2 (Yeast and other vinication
supplies):
Secure adequate
yeast strains, supplement etc. and store appropriately. (DONE)
Step 3 (Preparation):
Verify
working condition of all winery equipment. Test all mechanical systems and all vessels
for leakage and proper operation. Test
all laboratory equipment for proper calibration and stock up on needed
laboratory supplies. (DONE)
Step 4 (Sterilization):
Wash all
equipment in soda ash including all tanks, lids, machines, pumps and tools. (DONE)
Early in the
morning of the crush prepare appropriate quantities of sterilizer and sterilize
all equipment that may at any time come in contact with the wine.
Fill a large
container with dissolved SO2 and pump it through every hose, pump etc. Immerse all tools is this solution, rinse all
machines such as de-stemmers etc is this solution etc. and then rinse it all
off with clean spring water.
Step 5 (The crush):
Secure adequate
personnel to handle the crushing operations.
Prepare all
sorting tables, and sort the grapes removing any un-ripened fruit, or
undesirable berries, leafs, or other foreign objects.
De-stem the
grape batches one by one into their stainless steel fermentation vessel. No
actual crushing will be done other than the small amount of crush the
de-stemmers must pump will provide. This will be consistent with the stated
goals of a wine that is rich in complexity, fleshy, rich and fruit
forward. Tannin and color extraction
will be further managed.
Step 6 (Initial testing and additions
including MLF Bacteria):
1)
Check
for SO2 in the must and add additional SO2 to raise the level to about 45 milligrams of SO2
per liter of juice.
2)
Check
the Titratable
acidity (TA) and if needed adjust it to about .7 percent (grams/100
milliliters).
3)
Check
the PH and record it.
4)
Check
the BRIX and make appropriate adjustments.
5)
Add enzymes such as Lallzyme EX-V per manufacturer’s instructions. Wait six to eight
hours before adding tannins such as Tanin VR Supra or OptiRED.
6) One or two days after
the addition of nutrient and tannins, malo-lactic
culture is added.
Malo-lactic culture additions and timing.
Adding Malo-lactic culture AFTER dry is more
conservative because there is very little risk of volatile acidity occurring. However because alcohol levels are at their
highest after primary fermentation the risk of ML taking very long or not
becoming complete at all is greatest.
Adding Malo-lactic culture DURING primary
fermentation aids with a quick finish to MLF.
However the risk of Volatile acidity is at its highest and any sign of
stuck fermentation needs to be monitored very closely. LysoZyme should
be kept on hand in case it becomes necessary to kill the ML Bacteria and
restart fermentation before re-inoculation.
ML nutrients should
ONLY be added after primary fermentation
because the yeast will simply consume them.
Megan at Scott Labs can analyze must on a
regular basis using a Spectrophotometer and insure that we go fully dry.
Step 7 (Batch creation)
The Cabernet
Sauvignon must will be divided into three different batches each treated using
a different fermentation and aging protocol. Additionally, the Cabernet Franc,
the Merlot and the Petit Verdot will also be fermented and aged
separately. These six batches will later
be blended to create the final wine giving us better control over the final
profile of our Cabernet.
Step 8 (grapes rest OR could soak depending on batch)
One batch of
Cabernet will undergo a 4 day could soak followed by a 1 day warm up and settling
period before fermentation is allowed to commence. The remaining 5 batches of wine will undergo
a 2 day resting and homogenizing period before being inoculated.
Step 9 (make additional tests and
decide on factors such as amelioration):
1)
Recheck
the BRIX level and determine potential final alcohol, and adjust if needed.
2)
Prepare
a sample for TA and PH measuring by straining and filtering must.
3)
Test
for total Acidity. Use an acidity
tritrator and double check with an acid test kit. Adjust if needed to a range
of 60 to 90%.
4)
Check
the PH. Adjust if needed to a range of
3.45 to 3.55
Make all necessary adjustments and get
ready to inoculate.
Step 10 (Desired Profiles):
Cab 1: Crisp and bright
citrus fruits, highly aromatic, soft tannin, bright color, elegant in style.
Yeast:
Enoferm CSM if potential alcohol is very likely
below 14% or ICV D254 if above
Nutrients:
During Hydration: Enoferm Protect (natstep). Strengthen
the yeast membrane during rehydration making it more resistant to fermentation
stress.
12 Hours after inoculation and
again at 1/3 sugar depletion: FermaidK.
Adsorbs
medium-chain fatty acids that are toxic to yeast, and provides nucleation sites
to help keep the yeast in suspension.
Additives:
Lallzyme EX-V. For improving the
extraction of color and positive tannins.
Tanin VR Supra Improve
the middle palate structure and help significantly reduce or eliminate
vegetal/herbaceous character. When using
Tanin VR Supra in conjunction with enzymes it is best to add the enzymes at the
crusher and wait six to eight hours
before adding the tannin.
Processes:
Could soak for 4 days with 1 additional day of
warm up period. Cool fermentation 75 to 80 degrees, (NO OAK stainless steel
aging), Tannin addition if needed with BoosterRouge toward the end of fermentation, target alcohol 12.5 to 13.5%. Press at 3 BRIX.
MLF
Inoculate
with Enoferm beta, and add a nutrient
such as ACTI-ML (added after dry).
Usage:
Will be used
to balance off against Cab 3
adding fruit to reduce hotness.
Cab 2: Traditional style, red fruits, slight herbal, spice,
medium weight and length, medium in its style, showing a slight tendency
towards aromatics. A medium deep color
and a somewhat soft tannin structure. 79 to 82 degrees fermentation temperature
Target alcohol 13.5 to 14.5%, Press dry. This batch will be the foundation of
the wine.
Yeast:
Nutrients:
During Hydration: Enoferm Protect (natstep). Strengthen
the yeast membrane during rehydration making it more resistant to fermentation
stress.
12 Hours after inoculation and
again at 1/3 sugar depletion: FermaidK.
Absorbs
medium-chain fatty acids that are toxic to yeast, and provides nucleation sites
to help keep the yeast in suspension.
Additives:
None
Processes:
Medium
fermentation 79 to 82 degrees, Center of France (Allier) Oak aging, Tannin addition if needed with BoosterRouge toward the end of fermentation, target alcohol 13.5 to 14.5%. Press dry.
MLF
Inoculate
with Enoferm beta, nutrient
such as ACTI-ML (added after dry). MLF will be conducted in French Oak.
Usage:
Will be used as
the center foundation of the wine.
Cab 3: Full bodied, French oak aged (COF), Rich, full weight, long length,
honey, cashews, bold style, low aromatics, deep color and heavy tannin
structure. Enzymes for color extraction, extended maceration. 93 degrees EARLY fermentation
temperature Target alcohol, 14. to 14.5%, press dry.
Yeast:
Nutrients:
During Hydration: Enoferm Protect (natstep). Strengthen
the yeast membrane during rehydration making it more resistant to fermentation
stress.
12 Hours after inoculation and
again at 1/3 sugar depletion: FermaidK.
Adsorbs
medium-chain fatty acids that are toxic to yeast, and provides nucleation sites
to help keep the yeast in suspension.
Additives:
Processes:
Hot
fermentation 82 to a 92 degrees spike, Center of France (Allier) Oak aging,
Tannin addition if needed with BoosterRouge toward the end of fermentation, target alcohol 13.5 to 14.5%. Press below dry. Extended maceration until it turns.
MLF
Inoculate
with Enoferm beta, nutrient
such as ACTI-ML (added after dry). MLF will be conducted in Stainless.
Usage:
Hotter more
alcoholic wine to be balance against Cab 1.
Yeast:
Nutrients:
During Hydration: Enoferm Protect (natstep). Strengthen
the yeast membrane during rehydration making it more resistant to fermentation
stress.
12 Hours after inoculation and
again at 1/3 sugar depletion: FermaidK.
Adsorbs
medium-chain fatty acids that are toxic to yeast, and provides nucleation sites
to help keep the yeast in suspension.
Additives:
Processes:
Medium
fermentation 79 to 82 degrees, Hungarian Oak aging, Tannin addition if needed
with BoosterRouge toward the end of fermentation, target
alcohol 13.5 to 14.5%. Press dry.
MLF
Inoculate
with Enoferm beta, nutrient
such as ACTI-ML (added after dry). MLF will be conducted in Stainless.
Usage:
Yeast:
Nutrients:
During Hydration: Enoferm Protect (natstep). Strengthen
the yeast membrane during rehydration making it more resistant to fermentation
stress.
12 Hours after inoculation and
again at 1/3 sugar depletion: FermaidK.
Adsorbs
medium-chain fatty acids that are toxic to yeast, and provides nucleation sites
to help keep the yeast in suspension.
Additives:
Lallzyme EX-V. For improving the
extraction of color and positive tannins.
Tanin VR Supra Improve the middle palate structure and help significantly reduce
or eliminate vegetal/herbaceous character.
When using Tanin VR Supra in conjunction with enzymes it is best to add
the enzymes at the crusher and wait six
to eight hours before adding the tannin.
Processes:
Medium
fermentation 79 to 82 degrees, Stainless aging/French oak chips, Tannin addition
if needed with BoosterRouge toward the end of fermentation, target
alcohol 13.5 to 14.5%. Press dry.
MLF
Inoculate
with Enoferm beta, nutrient
such as ACTI-ML (added after dry). MLF will be conducted in Stainless.
Usage:
Contributing
softness and fleshiness.
Yeast:
Nutrients:
During Hydration: Enoferm Protect (natstep). Strengthen
the yeast membrane during rehydration making it more resistant to fermentation
stress.
12 Hours after inoculation and
again at 1/3 sugar depletion: FermaidK.
Adsorbs
medium-chain fatty acids that are toxic to yeast, and provides nucleation sites
to help keep the yeast in suspension.
Additives:
None
Processes:
Medium
fermentation 79 to 82 degrees, Stainless aging, Tannin addition if needed with BoosterRouge toward the end of fermentation, target alcohol 14 to 14.5%. Press at 1 BRIX.
MLF
Inoculate
with Enoferm beta, nutrient
such as ACTI-ML (added after dry). MLF will be conducted in Stainless.
Usage:
Contributing dense
fruit, dark color, powerful flavors, and heavy tannins.
Step 9 (Inoculation) [Y Day]:
Hydrate with Enoferm Protect (natstep).
For every 1 gram
of yeast, add 1.25 grams of Enoferm, 25 mL clean, chlorine-free water (not
distilled).
Yeast is added
to warm water (104º F) containing Enoferm and allowed to soak for 20 minutes.
Then a small amount of the must is added to the yeast starter and the mixture
is allowed to sit for another 20 minutes. The yeast is then ready to be
introduced to the must.
Add the yeast to the must once the yeast has been properly
hydrated, add it to the must and thoroughly mix it in.
Step 10 (Primary fermentation) [Y Day + 2 to 14 more or less]:
1)
Punch
down the cap twice per day making sure the lees stirred back into suspension.
Make sure to sterilize the punch down tool before use.
2)
Pump
the entire body of wine from the bottom to the top once per day
3)
Control
fermentation temperatures according with each batch profile using the glycol
chiller, warming blankets, or whatever means are needed.
4)
12
Hours after inoculation and again at 1/3 sugar depletion add FermaidK.
5)
Monitor
sugar level daily.
6)
Inoculate
with ML bacteria at about 1/2 BRIX consumption.
7)
As
the sugar levels drop to 5 BRIX or so, Make any needed adjustment including
tannin adjustments with BoosterRouge.
Step 12 (Extended
Maceration):
For the batch
that will undergo extended maceration additional steps will be needed.
Cover the
must with a layer of Saran Wrap and purge the tank with Argon every time the
must is handled.
Punch down
and stir the lees once per day.
Taste the
wine daily and look for a change in the wines taste towards a much more
developed wine. Then press.
Step 13 (Pressing) [P Day or Y DAY +
7 to 15 more or less]
In order not
to shock the yeast (if pressing before fully dry) or the ML bacteria, the press
will be warmed up to the temperature of the must using warm water before
pressing starts.
The free run
will be set aside and then pressing starting at .2 bar will be initiated. Each pressing will be tasted until a more
tannic press is secured but not so astringent as to being distasteful.
These 2
portions of each batch will be blended together using taste before moving the
wine to a storage vessel.
Step 14 (Transferring to storage)
The
wine will be pumped into a temporary storage vessel (Variable volume fermenters
which are topped with airlocks). The headspace in the tanks will be flushed
with a blanket of inert gas to protect the wine from exposure to oxygen during
this racking period.
Step 15 (First transfer – Rack off the Gross Lees) [P Day + 2 ]
The wine will
be removed from the gross lees and aerated during transfer. This one time aeration
of the wine is beneficial. After
checking for total dryness ML nutrients will be added such as ACTI-ML.
1)
At
this point any batch destined to undergo MLF
in oak barrel will be transferred (after barrel preparation) and oak chips
will be added to any batches to be aged in stainless steel where oak is
desired.
2)
The
temperature will be maintained at 70°-75°F to help
the MLF bacteria perform.
3) The headspaces will be flushed with inert gas (Argon)
each time the wine is stirred.
Step 16 (Second racking) [P Day + 14 more or less]
The second
racking should occur in about 2 weeks. Again the headspaces
will be flushed with inert gas.
Step 17 (Third racking) [P Day + 42 more or less]
The third
racking should occur about 4 weeks later. Again the lees are discarded. Tests
for the completion of MLF will be performed and will be verified by Scott
Labs. If complete the addition of sulfites can start.
Calculate the
SO2 addition. The precise amount of SO2
needed is based on the wine’s PH. If TA/PH adjustments will be
needed add only 50% of the SO2 needed, test and correct the TA/PH and then add
the rest of the SO2 needed based on the new
TA/PH values.
The
wine will be tested and tasted to see if the drop
in acid due to MLF is acceptable, or if it will need to be corrected. We are
looking to end up in the 3.45-3.55 pH range.
If
we hit our PH target of 3.45 to 3.55 we should be looking for 22 to 25 ppm of
free SO2.
Step 18 (Transfer to long term storage
and aging)
If transferring
to Stainless tanks discard the old Oak chips as they are contaminated with MLF
bacteria etc.
If transferring
to Oak Barrels, the barrels will be prepared by cleaning, sanitizing, and
swelling in prep for the wines.
Humidity in
the aging cellar will be maintained at around 65% to 70% and barrels will be top-up each time they are tasted.
Temperature
will be maintained at 55-60°F.
The wine will
be tasted Mouth feel/Structure and Tannin/Oak Extracts and for possible off
smells or tastes every 4-6 weeks.
Racking for
clarification will be done as needed.
PH/TA and SO2
will be monitored and adjusted as needed.
Step 19 (Blending) [P Day + 240 to 365 more or less]
Clinical and
critical trials including blind tests will be conducted to determine the most
pleasing blend of the batches. Tests will be conducted several times before the
final blend is agreed upon.
Step 20 (Vintage and Reserve)
After
blending the vintage will be bottled. A
portion of the best blend (Sixty gallons) Will be returned to Oak (be it neutral
or second year) for creating a reserve wine that will age up to an additional
12 months.
Step 21 (Clarifying & Bottling)
Information
of final additions (Opti-Red/BoosterRouge)
and adjustments (TA/PH/SO2) as well as Finning, filtering and bottling will be added at a later date.
Step 22 (Vintage ready) [P Day + 480 to 605
more or less]
Start
drinking.
Step 22 (Reserve ready) [P Day + 720 to 970
more or less]
Wine making
process done. Time will do the rest.