Sorry to have gone with the lights off. Things have been busy. My wife and daughter have come to visit and to help out, so now it feels like home. I bought a used car so I could get around better. Hey, trains have their limitations.
As a side note, I wanted to mention that Lisa Mroz and her friend Peter were a huge help. Otherwise I would have collapsed from the huge amount of Charmes Chambertin I had to process.
Fermentations have been going beautifully! I went native yeast on all three lots and Charmes-Chambertin was first out. I will let the grapes rest until Tuesday and then go to barrel. The wine is really nice and should develop well in barrel. The Morey is the sweetest tasting, yet lowest potential alcohol level. The Charmes is a bit brighter, however, the Le Chambertin lot is stunning.
When looking at the fruit from Le Chambertin on the vine it seemed nice, but the other vineyards looked really special. On each fruit day, I was surprised by the quality of the fruit being so high. However, the Le Chambertin just flat out tastes most interesting and complete. Odd to say at this early stage but no one would be surprised at which one was which when tasted side by side…which is a very good thing.
Also, I have to mention that the fermentation did raise the eyebrows of a few onlookers thinking, ‘what could a young winemaker from California know about making Burgundy?’
*Of note, I intentionally used very few punchdowns on the wines. The MSD recieved 3 in total, the Charmes-Chambertin ‘Aux Charmes’ 2 in total and Le Chambertin was punched down just once. No pump-overs were done either. All punchdowns were performed near completion of alcoholic fermentation. Results? We will have to wait and see…
Let’s just say that I am glad that I kept my head down and trusted in myself.
Well, enjoy the pics and I promise to update more. Thanks for popping in for updates…