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Rob Barney
 
September 26, 2017 | Rob Barney

Milestone 26

The Cabernet is getting closer to being pressed. Looking for -1.5 brix. Hopefully in a couple days.

Time Posted: Sep 26, 2017 at 11:59 AM Permalink to Milestone 26 Permalink
Rob Barney
 
September 25, 2017 | Rob Barney

Milestone 25

The Cabernet Sauvignon fruit has arrived! Time to get sorting.

All set-up and ready to process the Cabernet Sauvignon fruit.

After pulling out all of the leaves, de-stemming the grapes and sorting out the Jack's and MOG I am left with this bin of greatness! Can't wait to get this into barrel following a four-day Cold Soak, seven to ten days fermentation and another three days extended maceration.

We are starting off the three day Cold Soak at an almost perfect 24.3 Brix. 

Time Posted: Sep 25, 2017 at 11:54 AM Permalink to Milestone 25 Permalink
Rob Barney
 
September 24, 2017 | Rob Barney

Milestone 24

Some Cabernet Sauvignon to be picked.

Filling a half ton bin with my beautiful Cabernet Sauvignon grapes. Next stop my sorting table.

 

Time Posted: Sep 24, 2017 at 11:43 AM Permalink to Milestone 24 Permalink
Rob Barney
 
September 23, 2017 | Rob Barney

Milestone 23

Moving the Chardonnay from @furthermorewines to my custom crush to continue fermentation. ​

Time Posted: Sep 23, 2017 at 11:41 AM Permalink to Milestone 23 Permalink
Rob Barney
 
September 22, 2017 | Rob Barney

Milestone 22

My new Vicard barrel. All I need now is some Cabernet Sauvignon grapes. ​

Time Posted: Sep 22, 2017 at 11:39 AM Permalink to Milestone 22 Permalink
Rob Barney
 
September 21, 2017 | Rob Barney

Milestone 21

My Pinot Noir barrels and topping juice in kegs chilling in the barrel room doing a slow ML fermentation with native yeast.​

My single barrel of Chardonnay from Indindoli Vineyard. Seeing if we can get the fermentation started with the native yeast. If not we'll kick it off Monday morning.​

Time Posted: Sep 21, 2017 at 11:35 AM Permalink to Milestone 21 Permalink
Rob Barney
 
September 20, 2017 | Rob Barney

Milestone 20

Filling each of the barrels with 50% of the 100 gallons of free run juice.  Sanitizing the kegs for topping juice from the press.​

Sanitizing the kegs for topping juice from the press.​

Time Posted: Sep 20, 2017 at 11:31 AM Permalink to Milestone 20 Permalink
Rob Barney
 
September 19, 2017 | Rob Barney

Milestone 19

Finally! The Chardonnay from Indindoli Vineyard looks perfect! After it's sorted it goes directly into the press as whole clusters, then barrelled for fermentation.​

Time Posted: Sep 19, 2017 at 11:30 AM Permalink to Milestone 19 Permalink
Rob Barney
 
September 18, 2017 | Rob Barney

Milestone 18

The Pinot Noir bin was moved outside to warm up. Once we were getting an internal temperature of 65+ degrees Fahrenheit we inoculated it with RC212 and Go Ferm. The bin was later moved back inside to continue fermentation. Brix and temp to be tested morning and evening following punch down. ​

Time Posted: Sep 18, 2017 at 11:29 AM Permalink to Milestone 18 Permalink
Rob Barney
 
September 17, 2017 | Rob Barney

Milestone 17

48 gallons of saignée (bleed) from Trombetta' Family Wine's Pinot Noir, loaded up and ready to be taken to another custom crush where it will be fermented and later blended with Vermentino for some amazing Rose'. The talented folks at Satyre Wines are helping me out with this.

Time Posted: Sep 17, 2017 at 11:26 AM Permalink to Milestone 17 Permalink
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