Les Blog

Outside of Georges DuBoeuf’s Beaujolais Nouveau marketing scam, it’s unheard of: releasing a wine in its vintage year. But here in our basement lair, we’re always hearing the unheard (dear Santa: tinfoil hat patch kit, please), so we thought we’d try it, too. The result: last Thursday night, a small group of us got together to bottle the first expression of the 2009 vintage — a “second wine” (or “piquette”) of Cabernet Sauvignon — which we’ve pithily christened “Peugeot Nouveau.”

A second wine is kind of like “small beer”: you take the leftovers from the first round of winemaking (in this case, the cake left over after pressing), and reconstitute it with water, sugar, and sometimes tartaric acid. Since the yeast still lurk within, nursing hangovers from their first binge, the party starts again within a few hours.

Unfortunately for them, there’s a catch: the good times may be rolling again, but the bar’s now only pouring well drinks. Because the vast majority of a red wine’s flavor comes from, essentially, an infusion of juice with grape skins, the first press has carried away the bulk of the good stuff — or so you hope. But that doesn’t mean there isn’t some oomph left in the skins, especially in our case, since our press isn’t pro enough to squeeze the daylights out of them. So for us, a second wine is aptly named: a second chance to capture all the flavor packed into the grapes we bring in.

Still, what you get isn’t exactly a Robert Parker, stand-a-spoon-in-it wine (“I had to use a knife and spread it on pain grillé — 100 points!”), so we decided to embrace its essential, uncomplicated nature. Like Beaujolais Nouveau, it’s fruity and easy drinkin’, but with enough verve and flavor to brighten a dark winter night.

We’ll be “releasing” it New Year’s Eve, just under the wire to taste 2009 in 2009. Happy new year, everyone!

Foul fest’ring cake that rules the night,
Removes the grape skins from our site,
It stinks so bad it might ignite,
So we decide that it is shite.
And the vintage’s conclusion?

[ apologies to the Moody Blues ]

Somehow amidst the frenzy of crush, we managed to bottle last year’s Syrah and Port. Actually, “managed” isn’t quite the right word; “had to or else” is closer to the truth. I’d been thinking we’d try aging both wines for another few months, but we simply needed to free up some space for the 2009s heading pell mell toward the end of fermentation all around us.

Luckily, we had enough people to make it go smoothly, and for our trouble, walked away with a surprisingly luscious Syrah — pure and rich but rewardingly complex. I’d think this one will unclench from its traumatic journey into bottle sometime around the new year, but that said, I won’t do any significant dipping into my stash until late spring at the earliest.

More pics and a bit on the port after the jump…
Read more

The early-response team of les Garagistes parachuted in a week or so ago to begin its extraction of our wines from potential bacterial danger. Its thankless mission: to secure one and a half wines, creating a beach head from which rearguard troops could make precise tactical strikes, hounding brett, VA and their terrorist minions back into their caves (pronounced “cah-ves”) and finishing them off for good.

And ladies and gentlemen, here on the aircraft carrier that is our dingy basement, I can unequivocally say, “Mission Accomplished.” Two and a half to go.

The assault began at base camp on the sunny back porch, where we opened the 2008 Rosalie Rosé to war-game its implications. This was the first time I’d tried it since we bottled it a month or so ago, so I was curious to see if its genie was ready to come back out. Jon had reported a slight fizziness when he’d opened one a week or so prior, but if it existed in the one we opened, it was very slight, indeed. The fruit was fresh and clean, and since I’d waited a day too long to drain it from the tank and start it fermenting back in the all, it was full-flavored and a lovely ruby color.

Conclusions drawn, we marched downstairs into battle carrying controversial orders to move some wine to and fro, then back into the vessel from which it came. Luckily, I was not fragged for this seemingly pointless directive. “I’m just following orders from ETS Labs Command,” I explained. My compatriots rolled their eyes, gently suggesting I discontinue the I’m-looking-nobly-into-the-future-from-a-windswept-cliff pose I’d been affecting, and do a lick of work for a change.

We racked the Cabernet Franc out of barrel and variable tank, and back into barrel and carboy. With that variable now free, we were able to move all the Syrah currently spread out across 7 carboys into a single, stainless steel home. Since there’s more Syrah than Franc, this switcheroo earned us 3-4 empty carboys to use as the situation on the ground may dictate in the future.

I was pretty happy with the Franc, actually. The last time we racked it, it was closed and even a bit vegetal in nose and mouth. But now it had regained some of its composure, with nice weight in the mouth and lovely fruit, with no veg I could detect. Perhaps it was finishing malo before? Anyway, something to keep an eye on, since the grapes weren’t super ripe to begin with.

For both wines, we sulfited to 25ppm based on .5 mg/l molecular SO₂, so for now, I’m logging those wines as secured. According to the incredibly informative seminar I took at Chemeketa Community College’s sparkling Northwest Viticulture Center just outside of Salem, we’ll want to monitor free SO₂ pretty frequently to ensue the wine stays healthy and our enemies gain nary a foothold.

Next up, the other half of the syrah, and all the merlot.

Earlier tonight, a hardy crew assembled to lay the rosé to rest and give the port a quick racking. The port tasted very lovely but very young, and was surprisingly different across carboys, but the star of the evening was the luscious rosé.

You may recall that this wine was a seignée of the syrah we picked this year — that is, you “bleed” (seignée) the fermenter of juice just after crush, and then ferment that pink juice as a rosé. Unfortunately, I waited a bit too long before drawing blood, so this rosé is actually quite bloody — good for drinking, but it probably took a little something from the syrah left fermenting.

In any case, the rosé started out with a relatively high pH — which is to say, it was very low on acid. That not only meant it had less ability to fight off deadly contagion (like the bacteria that turn wine to vinegar), it tasted “flabby” and even a bit soapy (though ladies, I’m told, like it too). Luckily, it was otherwise clean, so a few days ago, I added a bit of acid to perk the young scalliwag up.

Sure enough, that brought down the pH to around 3.66, which is still pretty high for a white/rose wine, but much healthier. Those assembled for bottling tonight all soberly tasted it, and admired its ample fruit and generous taste. Nevertheless, I was still nervous about that pH, and we all agreed it could take a little more acid without freaking out and seeing spiders.

After a second addition, the pH had dropped to 3.55, much safer microbially speaking (and isn’t that the only way to speak, these days?). Better, we all noticed the difference instantly in the glass: much more forwardly floral, and much more alive in the mouth.

As the wine equalizes and absorbs that late acid addition, the pH will probably creep back up a hair. Nevertheless, after maybe a month’s worth of solitude to recover from bottling, this should be a lovely summer quaffer to lie down in the tall grass and enjoy.

On Wednesday, Melissa, Whit and I racked the Cabernet Sauvignon, which had been split between a barrel and a variable height tank.

Readers with ESP will remember that in mid-winter, before we were able to get another variable tank, about 3/4-barrel’s worth of Cab had been exposed to a lot of oxygen as it went through malolactic. I’d crossed my fingers that the CO₂ produced during malo would offer it some protection, but when Whit, Mike and James racked it late January, they detected some off odors — “compost,” Mike even said. I don’t know about you, but that’s a je ne sais quoi I know I’m always looking for in a fine wine. In any case, they cordoned off the offending wine into the variable tank, keeping the barrel pure.

Happily, I didn’t detect anything like that in the tank as I popped the lid — or as we racked it — so hopefully, what they were smelling/tasting was simply the end of malo. In any case, both barrel and tank tasted fresh and full, though the wine in the tank was much more closed and youthful, as you might expect. Because of that, the vegetal tiny of the Cab (due both to the varietal, but also less ripe fruit than we’d hoped for) was much higher in the tank; in barrel, the oak seems to be intertwining itself with the veg to make it less apparent and the wine correspondingly more pleasant.

All in all, the wine is sound and as I said, it looks lovely. My guess is that unless we can pull back the green pepper in the wine, however, the Cab will have less of a voice in the blend than we might like.

Matt, Whit, Dana