Wines are back from the lab

Fresh from the lab and the numbers are looking excellent. The numbers are as follows:

Morey Saint Denis ‘Les Chaffots’ 1er Cru 13.29% alc
Charmes-Chambertin ‘Aux Charmes’ 13.59% alc
Le Chambertin 13.16% alc

The alcohol levels are right where I wanted them, on paper and through tasting. The ph levels are a bit higher than what we would like to see in Burgundy (mine are between 3.49-3.71). I could have made adjustments in the winery. By adding a bit of acid but my preference is to see what comes from the vineyard without adjustments. I also stayed away from chapitalization (adding sugar for boosting alc). These practices are used with success here but each person has their preferences. Mine is to do only what is necessary in the winery and the vintage was very easy on this philosophy.

Also of note, malic numbers are a bit low this year generally speaking. And with the chill now coming in, we are potentially looking at a long time to start and to finish malo.


6 thoughts on “Wines are back from the lab

  1. Thanks for the update, Ray. Did you get to decide when your grapes got picked this year? Will you have that option in the future? Do you foresee getting your own lab equipment at some point? Once you have a little more room? 🙂 haha

    Thank you for foregoing chaptalization. I just can’t ever see why someone would want to drink a wine that had to be made that way.

  2. Hey Chris, I didn’t have any options this year. With rain coming in, I was a bit nervous. But when you are in your first year in a region it can be good to have others that know when to hold their water. I will have the option going forward. Though I am not sure I will be using it much.

    I will be getting some lab equipment for next year. Space was at a premium this year, but I will have m own place soon, which is what I am lookin at now (along with a place for my family to live).

    And the numbers may look low but I believe these numbers have the ability to produce some fairly elegant wines. Eventhough the alc numbers are just a tiny part of the puzzle but I am glad that the flavors have arrived at such a number.

    Thanks again for the comment


  3. Ray, no complaint about the numbers here. Just wondering what kind of control you might be able to exert, in time. I’m guessing it was great luck to get quality of fruit that you did for your first vintage. Good luck house hunting.

  4. Hey Chris I totally agree. And I was very lucky to get the fruit that I did, when I did. In Burgundy the name of the game is vineyards. I will have options regarding timing of things but I will make sure I know what the benefit/rewards are before I tweak something. And folowing a famous neighbor can be dangerous as the variables are quite complex in this region. Vine age, wine direction, soil depth, vine vigour, chem use, etc can throw a wrench in thinking you have a grip on tomorrows results from todays decisions.

    That said, I am looking forward to stepping up and making more decisions. I am looking to get some time in the vineyards this year to put in my due with those that I am already sourcing grapes from.

  5. Ray, just seeing this now. Very cool to see the numbers. What were the brix at harvest? Did you innoculate with yeast? Will you add ML bacteria or all that to happen on its own? How about this “big” one — did the fruit look or taste so different from what you’ve seen here on the west coast? If so, how would you describe any differences?

  6. Hey Vincent
    glad you found the post. Not sure what the brix was. We use SG so we had an idea of alc degree but not brix. I went native yeast on all three lots, no issues at all. ML will be native as well.

    The fruit tasted amazing. Really interesting how the berried were so unique site to site in taste even at that point. Fruit wise, I love the taste of Grapes from Burgundy and Califonia (never tasted Oregon fruit). The Burgundy fruit did strike me as brighter and crisper however. Berries were by far the smallest I’ve seen.

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