(belated translation of original English post November 25, 2010)
1. Airen by carbonic maceration
Quiet and that is good news. The aromas are good (with lots of fruit and intense) and taste as well. No notes or funny smells. We could make a transfer to remove the lees, and release for Christmas, while the normal Airen. Indeed, this year we decided not to clarify the normal Airén because clarifying (egg white) remove not only particulate matter but also other interesting aromas and flavors. I think it is better than wine is a tad murky if this gain in aroma and flavor. What do you think?
From left to right:
Airen (carbonic maceration), Tempranillo, Airen (Normal)
Again no news is good news. The aromas and flavors are good. Several people have advised me (Including Gottfried Lemprecht , which already produces this wine) it can not touch this wine for a long time. I intend to ignore them. I will do different tastings regularly to see how it evolves.
Anyway, I have to fix the top cover for leaks.
Leaks 3. Shiraz
This project can only be taken as an experiment in the sense that it is the first time we make wine with Shiraz. We have put in a 225 liters barrel (300 bottles) and the rest is in a stainless steel tank.
Shiraz in the tank
Shiraz in the barrel
4. Petit Verdot
Like the Shiraz, is the first time we Petit Verdot. This batch of Petit Verdot normal parachute or so, but we suspect that something is happening! Although the fermentation was completed (apparently, because its density is 996!) The smell you get is what appears at the beginning of fermentation, stewed, with gas, not too fruity. Its taste is rather sweet. It seems that has been probably residual sugar. I do not know! At least not seems serious! I have to bring in an experienced sommelier to give me your opinion. Any suggestions?
Garnacha (left) and Petit Verdot (der)
5. Graciano explosion
I left for last what has happened to the Graciano because it's more interesting! A few days ago Graciano barrel exploded and left a mess in the area of \u200b\u200bbarrels!
interpret that fermentation was not finished and that the relatively high temperature of the barrel room (18 ° C) activated yeast.
was not present when it happened and John (who is he who has made room in their warehouse), had the detail clean them. Attached are some photos of the damage caused.
cap area
The cap itself is disaparecido. must be somewhere in the barrel room, but we have not found it yet.
The roof above the barrel
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