Barrel Tasting and Testing
I popped by to check on the merlot and petite sirah in barrels at my friends’ office. While I was there I took some samples to test for free SO2.
Last time I tasted these wines there was no detectable oak, which was not expected from barrels that have only been used once so far. I added toasted American oak cubes to each barrel, and I can now taste decent oak in the merlot. However, the petite sirah is just flaccid, almost like water, with no oak or flavor or body — very disappointing! I would add more cubes to this barrel, but I’m currently out. There is at least pretty decent tannins, though I did expect more from petite sirah. I hope this one comes together!
I tested the free SO2 for both, and at least that seems OK — the petite sirah is at about 21 ppm, and the merlot is at 19 ppm. A good target is 25 ppm for free SO2 in red wines, but these are still high enough for now. We will add another dose of potassium metabisulfite a few days before we bottle.
G,
PS is a bit of an oak hog, and because of its intensity can absorb lots without showing much. With a one year old barrel, you should be able to get there in a year or two. Then again, folks are getting more excited about fruit forward with out the woodiness, so try tasting in that light.
If it’s flabby, you might want to amp up the acid. A little Tannic could go a long way.
With typical PS tannins, your SO2 levels are a bit low but not out of range.
Cheers!
Steve
Thanks, Steve! I haven’t checked TA for a while, but the pH on the petite sirah is a little high @ 3.8. I was debating an acid adjustment anyway, so thanks for that advice! I try to let the wine develop on its own, but it’s difficult to be patient sometimes. I think the PS will need that time, though — luckily we have the barrel of merlot to keep us company in the meantime