Monday, April 16, 2012

Red Wine Vintage 2011 Pigeonholed


I mean Red Wine Vintage 2011 LABELED
Three takes and done

Well, I bottled the blended Red Wine Vintage 2011 vintage of Shieaz and Pinot Noir, the whole NINE yards bottles.

As there was some special oil used to protect the wine whilst in vitro while maturing, 'cos I like 12 months bulk aging prior to bottling, I had to sacrifice the last bottle.

For tasting and to have with some cabonara penne!

Well, it was Good, thank you, and I will enjoy sharing the bottles of the 2011 special blend over the next couple of years with family and friends for sure. Smooth and tasty, not as peppery as it was freshly made last year. Slightly tannic, short lived, and nice nose, not sweet.Rounded and warming At 12%, the Red Wine Vintage 2011is perfect. IMO.



Eight left over
Setting the label up was a bugger, as I only do it once or twice a year, and the previous year's label was lost... But I had saved the 2008 label, so changed it up, and printed it off the laser first- by mistake. Then printed it in colour on the ink-jet. With the sheet upside down, as per laser... In the end- you can see, done.

Sunday, April 15, 2012

Red Wine Vintage 2011 Bottling Time

Time to Bottle 2011 Vintage
Screwtops this year

From the recycling and hoarding instincts of a some what very diluted Scottish heritage(?), I decided that the 2011 Red Wine Vintage blend of Shiraz/Syrah and Pinot Noir will be bottled in recycled screw-tops.

Hmph! I hear you say. Well, being a Scrooge, I like to satisfy the independence and unconformity thing I have too you know! Well, if you don't, you will over time.

The screw-top type bottles are accruing faster than normal corked types these days. There is enough to satisfy 'demand' for at least three years at the moment. Not much use for corking if possible- laziness is the mother of invention?

Sunday- prepared and washed and scrubbed  and rinsed out and sanitised nine bottles. Yeah, I know. Nine. 

Racked over the 2011 vintage into a larger container and added PMS for future protection against vinegar and other nasties. Leave it overnight to settle out some lees that went in, slackarse.





This time of the year is probably the only time I can walk in and out of the Alcoholery without tripping over anything or everything. Press, crusher and de-stemmer moved out to the backyard. When used and filthy, easier to hose out!


Vintage 2012 pressings

Next Press Please
Garage Grapes Basket Press 2012

This year, it looks like I have got a sort of mixed wine of about 12% alcohol.

One could call it a "rose" type if generous enough.

Compared to last years vintage, made only about seven litres. This will be nearly nine bottles this time next year if it tastes as good as it does at the moment.


Taste. Mmm. Well, not as Foxey as I expected, the wee half litre or so of Pinot Noir added has made an improvement on the standard very-exotic-perfumey style, sort of rose, actually, and it is sort of thin, like not enough acidity. Maybe a brandy base?

Process- clean out the vat, press, transfer gear, scrub with sanitiser and then SMS the lot too. Never too much SMS when cleaning, less to add when bottling!
Then tip the fermented grapes into the press and turn the screw, collect every drop through a sieve as seeds and mush do not add to the taste whilst it ages in vitro.

Voila, hey presto, a demijohn of wine plus.

Time taken.
Netting: 10 minutes.
Watering: rainfall only from garage roof.
Harvest: 30 minutes.
Fermenting: setup, 10 minutes and wait since last Wednesday two weeks ago- eleven  17 days on skins.
Pressing: preparation 20 minutes, pressing 10 minutes, clean up...

All up, about an hour or so actual hands on for... eight bottles.