Well, faithful readers, we have been busy indeed these last few days! Here’s a quick rundown of what’s happened over the last few days.
First, the Belli Chardonnay has gotten far enough through its’ fermentation that we’re comfortable putting it back down to barrels to age.
During the initial fermentation we left some headspace in the barrels to keep them from overflowing, but now we have them topped up, to keep out the air. We started with twenty-three barrels, which we have now consolidated down to nineteen.
The Chardonnay is still fermenting just a little, so we left in the fermentation bungs.
These will let the minute amount of carbon dioxide still being generated by the fermentation to escape, if we just put in regular hard bungs then the pressure would make them pop out every couple of days. We are expecting the fermentation to wind down completely early next week.
Another item of interest, we have just pressed out the components of the 2012 Cuvee Alis!
We are still keeping the Syrah and Grenache separate for now, here you can see the brilliant color of the Syrah as it comes out of the press. This wine is still high in solids, as the solids settle out, the color will deepen to a very dark purple.
And finally, this week we have brought in the last of the Cabernet Sauvignon from the Estate.
Actually, technically speaking there is still a little second crop out there, but this is the last of the first crop. This last load came out of the heaviest areas of the China Bowl block, which took the longest to ripen.
This has been an extremely bountiful year for us, our tank space is all but filled to capacity with very high quality fruit. There is still plenty of work to do, be sure to check back and see what we’re up to!
Amapola Creek is Richard Arrowoods’ latest winemaking project, to visit the Amapola Creek Winery main site, please click here.