Malbec came from Konnowac 9/17/2016, 25 Brix, 3.62 Ph, 4.0 TA.  Added Lallzyme EX and oak chips the next morning, opti-red and tartaric acid in the afternoon, and pitched 4×4 yeast that night.  Added FermAid O to support the fermentation, and pressed on 10/8/2016.

Cabernet Franc came from Konnowac 9/17/2016, 23 Brix, 3.63 Ph, 4.0 TA.  Added Lallzyme EX and oak chips the next morning, opti-red and tartaric acid in the afternoon, and pitched 4×4 yeast that night.  Added FermAid O to support the fermentation, and pressed on 10/8/2016.

Cabernet Sauvignon came from Konnowac 9/17/2016, 26 Brix, 3.6 Ph. 5.2 TA.  Added Lallzyme EX and oak chips the next morning, Opti-Red and 150 grams Tartaric acid in the afternoon, and pitched 4×4 yeast that night.  Added FermAid O to support the fermentation, and pressed on 10/8/2016.

After settling overnight, filled barrels on 10/9/16:
30 gallon barrel of 100% Cab Sauv
30 gallon barrel of 50% Malbec, 50% Cab Sauv
60 gallon barrel of 33% Malbec, 33% Cab Sauv, 33% Cab Franc
6-gallon carboys of various blends.
Total of 150 gallons from 2000# of grapes, broken down as 39 Cab Franc, 39 Malbec, 72 Cab Sauv

On 10/11/16 added Enoferm Beta Malolactic bacteria to everything, after it completed on 12/4/16 we racked, rinsed barrels, topped up and added sulfite.  Racked again 9/3/2017.

Merlot came from Fruitland Valley on 10/24/16, Ph 3.55, TA 3.8, used 4×4 yeast and oak chips.  FermAid to support the fermentation and it completed on 11/10/2016.  Pressed 11/12, settled, then filled a 60 gallon one-year old French oak barrel, added Enoferm Beta MLF, which was finished 1/22/2017 so we racked.  Racked again 9/3/2017.

Pinot Gris/Grigio came from Wally Groda in Burlington on 10/18/16.  Crushed and pressed, added sugar to bring up the Brix, Ph was 3.08 and TA 9.  Added Opti-White @ 1.9grams/gallon, oak chips at 2# per ton, GoFerm and SVG yeast to help metabolize Malic acid without using MLF.  Lesson learned on SVG, it’s a slow starter but once it gets going its really high foaming and high energy, and gets HOT.  During aging, I added Lallzyme Beta to help the aroma, FT Blanc soft for mouthfeel, and aged in a stainless tank.  Stabilized with bentonite in the spring, racked and filtered out the bentonite, bottled 6/25/17.

4/22/2017 Tasting event at the winery found aromas and tastes of citrus, pineapple, rhubarb, grapefruit, pear, lemon, peach, French bread, strawberry, cantaloupe, green apple, apricot, nutty, sour patch kids, mineral, and lemon merengue pie.  Of the cheeses offered, gruyere was the favorite, but goat gouda and bleu cheese had a lot of fans too.

Cab Franc Rose came from  Fruitland Valley 10/24, crushed that night, pressed half right away and let the other half sit on skins for 18 hours.  Added 4×4 yeast, oak chips, Ph was 3.25 and TA was 6.0, supported yeast with FermAid, and then racked when complete for tank aging.  Added Lallzyme Beta in March to improve the aroma, and Caseinode de potassium to prevent oxidation after some film yeast appeared and then bentonite in June.  Bottled on 6/25/2017.

4/22/17 Tasting event at the winery found aromas and flavors of watermelon, rose, flower, rhubarb, salmonberry, strawberry, apricot, red currant, cherry, grass, and plum.  Of the cheeses we tasted, gruyere was the overall favorite with goat gouda not far behind.