1023 to Mustimeter last night. 1018 this morning. 1016 tonight. The density of my vintage Windmill decreases again. Relief. She was stuck at 1025 for two days.
Lower densities reflects the activity of transforming sugar into alcohol by yeasts. When the density continues to decline, this may mean stopping the fermentation and exposure of the tank to the "lactic bite" that could make the wine unfit for consumption. When we spent a year working in vineyards, we do not really want to plant them in the final straight (my portfolio too did not really want me to plant).
In my encuvage Mill, I decided not to yeast and not sulphite; first the desire not to put in my wines of the inputs that I know neither the processes nor the traces they could leave in my wines. But also, in corollary, the desire to make a wine that leaves at best express its terroir. "Tell my boy." Tell Daddy what you have in your heart. "I just hope the son is not full and that Oedipus was not one wish, that of killing father.
Those who read me regularly (oh the other, makes his star) must think I'm a paranoid inputs with wine. I heard yesterday on the radio a researcher, a specialist in nano-materials to complain of bad trial that we is chemistry. Chemistry, he said, that 95% of goodies and 5% poor. I just liked him to explain what the 5% bad things, it might save me take me head regularly on this subject.
is however rather stressful these winemaking ultra lights. Not really the easy way out. Struggling to start fermentation. It is always perched on top of tanks, nose first on the lookout for smells acetate, listen to the first rumblings of incipient fermentation activity. Gouzou Gouzou Gouzou. AREU AREU.
And when the gurgling are more present, we begin to breathe (away tanks because with the carbon dioxide produced by fermentation, there's enough to choke.) and we understand why the wine was invented inputs and know such a success ...
But my grapes were so beautiful, so why not try to make wine with grapes just as we said the president of "independent growers" for a superb video you can find HERE ? (Francis thank you for showing me this link. This was a revelation to me.)
Yes, my grapes were great. I know, for those who read the blogs of wine, you read that everywhere. But for me it's true. (How many friends I have left growers there after this post on Facebook?)
These grapes were indeed magnificent. A true moment of joy. It was beautiful. The astonishing quality of the grapes, under severe weather conditions of the vintage, is confirmed by the day, with the exception of a parcel of Fleurie (too) strong where late blight had affected the crop which necessitated a more severe sort. Moreover, no sorting, just sorting on the vine by the pickers. I know it's not super salesman say that we have not sifted through his grapes on a sorting table. Last year, I had requested a trade to acquire a sorting table gave me as an argument to convince me to make this investment that some wine lovers banging "sorting table" on Google as a criterion Access to sites of winemakers, the mere mention of the sorting table on their site being interpreted by the amateur as a more reliable and could guide him in his act of buying too high ... these malls. In the same vein, I read an article the other day to present an area of Beaujolais where the journalist explained to us as the dictation of the new owner that we should respect the integrity of the grape harvest and sorting was paramount. That the basis of a good wine, a grape was impeccably sorted and their high-tech sorting table enabled them to reach this level of requirement. Either. Today, I learned that this property had used the harvester for some plots, harvesting method, as everyone knows, can no longer respects the quality of grapes. It is true that in these conditions, it was rather better have a hell of a sorting table. Poor journalists. And poor readers. That snake makes them swallow it. But it's true that wine is so synonymous with friendliness, he embodies blablabla, and therefore communication about wine is often disneyland and blablabla. A winemaker, horse between his property and Beaujolais his Paris apartment (it is) told me that in Paris the winemakers are mythologized (him anyway!). I should go more often, it would be good for my ego. So we continue to sell the myth, even a little moth-eaten.
The Bachelard regained calm. The pickers have deserted places. Some have taken the path of other vineyards in Champagne, Arbois. What a team we have been fortunate to have. Of young pickers, funny, dedicated, and united in the effort. No handpicked either the pickers but also an excellent vintage. Marginal for some, but if that's the margin, I vote for it occupies three quarters of the page. With just a slight defect still these young people, a consumption higher than my tractor Russian Zetor brand Yet dating from the Soviet era. At the same time, it's nice to see we appreciate your Beaujolais-Village at this point (pun master Capello). And once you see young people drinking wine, after all, we will not complain. Maybe they are those who come out tomorrow French viticulture of the rut in which it fell? Come on boys, we're counting on you. Back together! A big thank you to friends in passing on hand (if you read us Hugues, Special Cell), the family of my wife (and my wife!) For their invaluable help during the harvest.
Here Now came the late phase of alcoholic fermentation before pressing. Another stage, another time of stress. Densities are all between 1000 and 1015. The yeast activity weakens. My yeasts are quite robust for they eat all the sugar? Yum is good sugars in yeasts. You fill up on my friends. You do not have teeth. No risk of caries.
Tomorrow, shedding two vats trainaillent a little with the hope that the reboost. We'll keep you informed.
0 comments:
Post a Comment