Comments for Wine in the Shower

Comment on 2011 Syrah Harvest at Live Oak Vineyard by Cinder

Cinder — Wed, 07 Sep 2011 21:17:32 +0000

Loved the article! I’m coming out from VA to help Mike and Tricia with their Zinfandel harvest next week, and am so looking forward to returning to Fallbrook and Live Oak Vineyard! I’ve had enough of hurricanes, tropical storms and tropical depressions…it’s time for some West Coast fun with good friends.

Comment on 2011 Syrah Harvest at Live Oak Vineyard by Derek (100 Peaks)

Derek (100 Peaks) — Wed, 07 Sep 2011 19:46:34 +0000

I wish my Syrah grapes looked like yours. 5 years later, I am feeling the pain of improper soil prep with small bunches at varying ripeness. I’ll be in to C&W soon to see what I can get to salvage my first vintage.

Comment on Syrah Update from Live Oak Vineyard by gisela

gisela — Mon, 15 Aug 2011 18:05:21 +0000

I don’t actually grow the syrah myself, though I recently planted a lonely zinfandel vine that was promptly stripped by birds. I know the vineyard owner has a dog, which I have heard is the best defense against critters like racooons — but no guarantee! Part of the fun of growing wine grapes!

Comment on Syrah Update from Live Oak Vineyard by Derek (100 Peaks)

Derek (100 Peaks) — Mon, 15 Aug 2011 17:26:24 +0000

I have my own tiny block of Syrah. How do you deal with hungry raccoons?

Comment on Winemaker Magazine Conference 2011 by gisela

gisela — Thu, 16 Jun 2011 20:53:45 +0000

Great comment Daniel, thanks for posting! I agree that once the brix get that high other factors become an issue besides making too high alcohol levels. But, it is one of the problems we deal with occasionally in Southern California. It was very interesting to hear all of the very different perspectives of winemaking for sure!

Comment on Winemaker Magazine Conference 2011 by Daniel Pambianchi

Daniel Pambianchi — Thu, 16 Jun 2011 20:44:47 +0000

Re. adding water to high-Brix juice

I stated that I do not recommend to add water to high-Brix juice because you are essentially diluting everything else (aromas, flavors, and the already low acidity), and that the practice is not allowed in commercial winemaking. 28 Brix still gets you just under 15% alcohol. You’ll find many great wines on the market at 15 or even 15.5% alc although I’m not a big fan of high-alcohol wines because they are often not well balanced, in my opinion. I would prefer to blend the wine with another lower-alcohol wine to get a better balanced wine.

And if you are getting grapes at 28 Brix, you should be asking yourself if they are not overripe and losing out on flavors and aromas.

Comment on Winemaker Magazine Conference 2011 by gisela

gisela — Wed, 01 Jun 2011 00:52:39 +0000

It was not related to headspace, they did comment that the Flextanks don’t really breathe significantly. They weren’t specific, they just said not to leave wine in there for too long, it would go “off”. I just got mine for last harvest, the syrah in it is tasting really good, but I don’t want to risk leaving it in there much longer.

Comment on Winemaker Magazine Conference 2011 by Hammered (Steve)

Hammered (Steve) — Wed, 01 Jun 2011 00:00:11 +0000

I’d be interested to know what the issues the panel felt were regarding Flextanks. Do they “breathe” more than they’d like or is it more related to headspace management? I’ve been considering these tanks for quite a while now.

Comment on Winemaker Magazine Conference 2011 by Teri & Micole

Teri & Micole — Mon, 30 May 2011 14:53:45 +0000

what a great recap of the conference, and thanks for your shout-out to Ramona Ranch wines – it was great to spend some time with you guys, and we’ll definately be talking about what supplies we need for this year’s bottling and harvest! Thanks – Teri

Comment on Rosso Fortissimo Tasting Note by Allen Brown

Allen Brown — Mon, 02 May 2011 15:56:59 +0000

I’m going to have to agree wholehartedly. I bottled mine yesterday. I have done 12 kits, and I must say that this wine was the best tasting wine at bottling that I have made to date. Very smooth & rich.