As was promised last week, we have exciting news, we have just crushed the grapes for our first ever Rose! This crisp, fruity wine will be a blend of four Rhone varieties; Grenache, Syrah, Mourvedre, and Viognier!
The first grapes to pick were Mourvedre, which were just grafted over in the Spring in our China Bowl block. The fact that we were able to get crop off of vines that were grafted so recently is a tribute to this remarkably bountiful year. These grapes were low in sugar, but very intensely flavored and with a very deep color.
Harvesting grapes for Rose is a little tricky. We are making a low alcohol style, so we don’t want to bring in grapes that are fully ripened, but we do need them to have ripened enough that they taste fruity instead of green.
This is the Grenache we picked for the Rose, note how the berries are a little bit variable in their color. The darker berries will lend more fruit character to the wine, while the lighter colored berries will grant the wine a delicious crispness. Sorting out and picking the right clusters for this wine is a labor intensive process, but that is what it takes to make our special style!
We were also excited this year to see an increase in productivity from our Viognier vines.
We don’t have too many Viognier vines, and most of them are fairly young and haven’t produced much fruit in the past. We are quite pleased to see that this year we got a pretty good yield, which will help us make this wine in a more authentic Rhone style.
To process Rose, we destem the grapes directly into bins where we let them sit for awhile to soak up some color.
Destemming breaks up the berries just enough to let a little juice out, the goal at this stage is to extract just exactly the right amount of color from the fruit to give the finished product the hue that we want.
Once the berries are in bins, we punch them down a few times to help the extraction along.
Punching down is pretty much exactly what it sounds like, we take a stainless steel paddle and use it to punch the grapes down into the juice. This helps speed up color extraction, so you have to be careful not to overdo it or the wine will be too dark.
We left the grapes to soak overnight, and in the morning we decided that the juice had exactly the right amount of color, so we loaded it into the press to extract the ruby juice which we put down to tank to ferment. Richards’ daughter Kerry helped us out today, transferring the last bit of grapes into the press by hand after the pump had gotten all it could.
We can already tell that this is going to be a truly superb wine, please check back with us to see how it’s coming along!
Amapola Creek is Richard Arrowoods’ latest winemaking project, to visit the Amapola Creek Winery main site, please click here.