2009 Merlot Announced

I finally got the winemaking plan completed and all the details worked out for this year's vintage. We will be producing between 73-90 cases of 100% Texas Merlot. The GPA's (Grape Purchase Agreements) have all been signed with a vineyard just outside of Brenham, Texas who has had some great years with regards to their reds. We are expecting Brix somewhere in the neighborhood of 22-23 (based on previous years), with the other key metrics expected to be within acceptable ranges. As you may or may not know, the harvest season in Texas is about 2 months shorter than it is in California; we just don't have the climate to sustain a longer growing season (and thus, additional ripening).

A special thanks goes out to my dad and a special friend (who shall remain anonymous until the results of the first tastings :-) for their help and support in making this thing happen. My father and a good friend are in the process of research with regards to starting a commercial winery, and this project is an attempt to familiarize ourselves with the winemaking process.

The plan is to ferment the 1.5 tons of Merlot in three lots:

Lot 1 (1/2 tons): Destem and crush; cold-soak; fermentation; press; rack to barrel; malolactic fermentation; stabilization and aging.

Lot 2 (1/2 tons): Destem and crush; fermentation; extended maceration; press; rack to barrel; malolactic fermentation; stabilization and aging.

Lot 3 (1/2 tons): Destem and crush; fermentation; press; rack to barrel; malolactic fermentation; stabilization and aging.

While different techniques will be employed with regards to maceration, all of the lots will undergo malolactic fermentation. Malolactic fermentation (or MLF as it commonly known) is process that converts the harsh malic acid to the softer, buttery lactic acid. This mellows out the wine, provides for more complex flavors, and benefits the oak-aging process. Technically, its not a fermentation but an acid conversion. Since everyone knows it as MLF, we'll stick with the terminology.

Fermentation will take place in 3 half-ton poly bin fermenters and all lots will be aged 12 months in 100% new American oak barrels. A small sample of about 10-15 cases will be drawn from the best of all lots and allowed to age an additional 6 months in 100% new French oak as part of our Reserve Selection.

The 1/2 ton picking/fermentation bins should be arriving tomorrow from the guys at The Vintner Vault.