Casinha Vermelha

2008

WINE PLAN

Step 1 (Design):

Conceptualize the desired wine to be built and secure adequate supplies of fresh high quality grape varieties. (DONE)

Cabernet Sauvignon:

Building a Bordeaux varietal, comprised of approximately:

75% Cabernet Sauvignon [Suisun Valley: Lanza Vineyards, Cabernet Sauvignon (Koch)]

10% Merlot [Mendocino: Dempel]

10% Cabernet Franc [Amador: Sutter Ridge]

5% Petit Verdot [Amador: Sutter Ridge]

The final target is a wine that is rich in complexity, fleshy, rich and fruit forward but also high in tannins and deep in color.

Mistura:

With what is left over from each of these varietals after final blending, and additional wine will be blended in a more or less add hock manner. It will be simply a table wine for early drinking. This simple non-calculated mixture of wines will be called “Mistura” meaning “mix” and will become our first tradition at the Casinha Vermelha winery. Some years it will be great and some not so refined but that will be the fun of it all.

Step 2 (Yeast and other vinication supplies):

Secure adequate yeast strains, supplement etc and store appropriately. (DONE)

Step 3 (Preparation):

Verify working condition of all winery equipment. Test all mechanical systems and all vessels for leakage and proper operation. Test all laboratory equipment for proper calibration and stock up on needed laboratory supplies. (DONE)

Step 4 (Sterilization):

Wash all equipment in soda ash including all tanks, lids, machines, pumps and tools. (DONE)

Early in the morning of the crush prepare appropriate quantities of sterilizer and sterilize all equipment that may at any time come in contact with the wine. (DONE)

Sulfite solution should be prepared the day before, at 200 ppm, and stored in a closed container, at least 10-15 gallons

Fill a large container with dissolved SO2 and pump it through every hose, pump etc. Immerse all tools is this solution, rinse all machines such as de-stemmers etc is this solution etc and drip dry. (DONE)

Step 5 (The crush):

Secure adequate personnel to handle the crushing operations. (DONE)

Prepare all sorting tables, and sort the grapes removing any un-ripened fruit, or undesirable berries, leafs, or other foreign objects. (DONE)

De-stem the grape batches one by one into their stainless steel fermentation vessel. No actual crushing will be done other than the small amount of crush the de-stemmers must pump will provide. This will be consistent with the stated goals of a wine that is rich in complexity, fleshy, rich and fruit forward. Tannin and color extraction will be further managed. (DONE)

Step 6 (Initial testing and additions including MLF Bacteria):

1) Check for SO2 in the must and add additional SO2 to raise the level to about 45 milligrams of SO₂ per liter of juice. (DONE)

2) Check the Titratable acidity (TA) and if needed adjust it to about .70 percent (grams/100 milliliters) (if possible while also keeping PH under 3.60) TO START, further adjustments latter. (DONE)

3) Check the PH and record it. If PH above 3.55 an adjustment will be needed. (DONE)

4) Check the BRIX and make appropriate adjustments. (Have sugar available in case needed). (DONE)

5) Add enzymes at crushing such as Lallzyme EX-V per manufacturer’s instructions. (DONE) Wait six to eight hours before adding tannins such as Tanin VR Supra or OptiRED. (DELAYED UNTILL TOWARD THE END OF FERMENTATIONDONE)

6) One or two days (more or less) after the addition of nutrient and tannins, malo-lactic culture is added for a batch where a fruitier result is desired OR after primary fermentation for a more jam type wine. (In The works)

Malo-lactic culture additions and timing.

Adding Malo-lactic culture AFTER dry is more conservative because there is very little risk of volatile acidity occurring. However because alcohol levels are at their highest after primary fermentation the risk of ML taking very long or not becoming complete at all is greatest.

Adding Malo-lactic culture DURING primary fermentation aids with a quick finish to MLF. However the risk of Volatile acidity is at its highest and any sign of stuck fermentation needs to be monitored very closely. LysoZyme should be kept on hand in case it becomes necessary to kill the ML Bacteria and restart fermentation before re-inoculation.

Malo-latic additions are very confusing because in the end they can be done at any point. It depends on the style wine you are after and on a compromise of what risks you prefer to take. See http://www.Algarve-Beach-Golf.co.uk/Wine_Update_oct05_US4.pdf for a complete explanation.

We have decided to inoculate with MLF bacteria at different points for different batches depending on the style of wine wanted from that batch. However we may have to change the plan depending on the grapes PH etc.

Megan at Scott Labs can analyze must on a regular basis using a Spectrophotometer and insure that we go fully dry.

Simple crush day steps: http://algarve-beach-golf.co.uk/Crushday.htm

Step 7 (Batch creation) (DONE)

The Cabernet Sauvignon must will be divided into three different batches each treated using a different fermentation and aging protocol. Additionally, the Cabernet Franc, the Merlot and the Petit Verdot will also be fermented and aged separately. These six batches will later be blended to create the final wine giving us better control over the final profile of our Cabernet.

Step 8 (grapes rest OR could soak depending on batch) (DONE)

One batch of Cabernet will undergo a 4 day could soak followed by a 1 day warm up and settling period before fermentation is allowed to commence. The remaining 5 batches of wine will undergo a 2 day resting and homogenizing period before being inoculated.

Step 9 (make additional tests and decide on factors such as amelioration):

1) Recheck the BRIX level and determine potential final alcohol, and adjust if needed. (DONE)

2) Prepare a sample for TA and PH measuring by straining and filtering must. (DONE)

3) Test for total Acidity. Use an acidity tritrator and double check with an acid test kit. Adjust if needed to a range of 6.0 to 7.0. Further adjustments latter. (DONE)

4) Check the PH. Adjust if needed to a range of 3.45 to 3.55 (DONE)

Make all necessary adjustments and get ready to inoculate. (DONE)

Step 10 (Desired Profiles):

Cab 1: Crisp and bright citrus fruits, meant in relative terms to the other batches. Simply put I want a fruit bomb from this batch, highly aromatic, soft tannin, bright color, elegant in style.

Yeast:

Enoferm CSM if potential alcohol is below very likely below 14% or ICV D254 if above (DONE)

Nutrients:

During Hydration: Enoferm Protect (natstep). Strengthen the yeast membrane during rehydration making it more resistant to fermentation stress. (DONE)

12 Hours after inoculation and again at 1/3 sugar depletion: FermaidK. Adsorbs medium-chain fatty acids that are toxic to yeast, and provides nucleation sites to help keep the yeast in suspension.

Additives:

Tanin VR Supra Improve the middle palate structure and help significantly reduce or eliminate vegetal/herbaceous character. When using Tanin VR Supra in conjunction with enzymes it is best to add the enzymes at the crusher and wait six to eight hours before adding the tannin.

Tanin VR Supra should be added directly to the wine during a pump-over at the beginning of fermentation. If additional tannin is desired, the winemaker should make additions in increments of 0.5 lb/1000 gal (63 ppm) in subsequent pumpovers. The aging period will continue to polymerize the tannins.

Processes:

Could soak for 4 days (DONE) with 1 additional day of warm up period. (DONE) Cool fermentation 75 to 80 degrees, (NO OAK stainless steel aging), Tannin addition if needed with BoosterRouge toward the end of fermentation, target alcohol 12.5 to 13.5%. Press at 3 BRIX.

MLF

Inoculate with Enoferm Beta, and add a nutrient such as ACTI-ML Inoculate at the beginning of primary fermentation.

Usage:

Will be used to balance off against Cab 3 adding fruit to reduce hotness.

Cab 2: Traditional style, red fruits, slight herbal, spice, medium weight and length, medium in its style, showing a slight tendency towards aromatics. A medium deep color and a somewhat soft tannin structure. 79 to 82 degrees fermentation temperature Target alcohol 13.5 to 14.5%, Press dry. This batch will be the foundation of the wine.

Yeast:

VQ15 & ICV-D21 (DONE)

Nutrients:

During Hydration: Enoferm Protect (natstep). Strengthen the yeast membrane during rehydration making it more resistant to fermentation stress. (DONE)

Additives:

Lallzyme EX-V. For improving the extraction of color and positive tannins. (DONE)

Processes:

Medium fermentation 79 to 82 degrees, Center of France (Allier) Oak aging, Tannin addition if needed with BoosterRouge toward the end of fermentation, target alcohol 13.5 to 14.5%. Press dry.

MLF

Inoculate with Enoferm Alpha, nutrient such as ACTI-ML. MLF will be conducted in French Oak. Inoculate AFTER fully dry.

Usage:

Will be used as the center foundation of the wine.

Cab 3: Full bodied, French oak aged (COF), Rich, full weight, long length, honey, cashews, bold style, low aromatics, deep color and heavy tannin structure. Enzymes for color extraction, extended maceration. 93 degrees EARLY fermentation temperature Target alcohol, 14. to 14.5%, press dry.

Yeast:

ICV D254 (DONE)

Nutrients:

During Hydration: Enoferm Protect (natstep). Strengthen the yeast membrane during rehydration making it more resistant to fermentation stress. (DONE)

Additives:

Lallzyme EX-V. For improving the extraction of color and positive tannins. (DONE)

Processes:

MLF

Inoculate with Enoferm Alpha, nutrient such as ACTI-ML. MLF will be conducted in Stainless. Add nutrients at 1/3 sugar depletion and inoculate at 2/3 sugar depletion.

Usage:

Hotter more alcoholic wine to be balance against Cab 1.

Cab Franc fine texture, mid-level depth and pungent characteristic herbaceousness. 79 to 82 degrees fermentation temperature. Oak Aging in Hungarian oak. Target alcohol 13.5 to 14.5%, Press dry.

Yeast:

FX10 (DONE)

Nutrients:

During Hydration: Enoferm Protect (natstep). Strengthen the yeast membrane during rehydration making it more resistant to fermentation stress. (DONE)

Additives:

OptiRED

Processes:

Medium fermentation 79 to 82 degrees, Hungarian Oak aging, Tannin addition if needed with BoosterRouge toward the end of fermentation, target alcohol 13.5 to 14.5%. Press dry.

MLF

Inoculate with Enoferm Alpha, nutrient such as ACTI-ML. MLF will be conducted in Stainless. Inoculate AFTER fully dry.

Usage:

Contributing finesse and a peppery aroma.

Merlot medium body with hints of berry, plum, and currant. 79 to 82 degrees fermentation temperature. Stainless aging with oak chips Target alcohol 13.5 to 14.5%, Press dry.

Yeast:

Vitilevure MT (DONE)

Nutrients:

During Hydration: Enoferm Protect (natstep). Strengthen the yeast membrane during rehydration making it more resistant to fermentation stress. (DONE)

Additives:

Lallzyme EX-V. For improving the extraction of color and positive tannins. (DONE)

Processes:

Medium fermentation 79 to 82 degrees, Stainless aging/French oak chips, Tannin addition if needed with BoosterRouge toward the end of fermentation, target alcohol 13.5 to 14.5%. Press dry.

MLF

Inoculate with Enoferm Beta, nutrient such as ACTI-ML. MLF will be conducted in Stainless. Inoculate AFTER fully dry.

Usage:

Contributing softness and fleshiness.

Petit Verdot hardy rich in color and tannin. 79 to 82 degrees fermentation temperature. Stainless aging with oak chips. Target alcohol 14 to 14.5%, Press at 1 BRIX or so.

Yeast:

ICV D254 (DONE)

Nutrients:

During Hydration: Enoferm Protect (natstep). Strengthen the yeast membrane during rehydration making it more resistant to fermentation stress. (DONE)

Additives:

None

Processes:

Medium fermentation 79 to 82 degrees, Stainless aging, Tannin addition if needed with BoosterRouge toward the end of fermentation, target alcohol 14 to 14.5%. Press at 1 to 2 BRIX.

MLF

Inoculate with Enoferm Beta, nutrient such as ACTI-ML. MLF will be conducted in Stainless. Inoculate at the beginning of primary fermentation.

Usage:

Contributing dense fruit, dark color, powerful flavors, and heavy tannins.

Step 9 (Inoculation) [Y Day]: (DONE)

Hydrate with Enoferm Protect (natstep). (DONE)

For every 1 gram of yeast, add 1.25 grams of EnoFerm, 25 mL clean, chlorine-free water (not distilled). (DONE)

Yeast is added to warm water (104º F) containing Enoferm and allowed to soak for 20 minutes. Then a small amount of the must is added to the yeast starter and the mixture is allowed to sit for another 20 minutes. The yeast is then ready to be introduced to the must. (DONE)

Add the yeast to the must once the yeast has been properly hydrated, add it to the must and thoroughly mix it in. MAKING SURE the yeast and the wine must is within a temperature gradient of 10 degrees C or 18 degrees F before mixing in the yeast. If the yeast temperature is too far from the must temperature the yeast could be shocked. (DONE)

Step 10 (Primary fermentation) [Y Day + 2 to 14 more or less]:

1) Punch down the cap twice per day making sure the lees stirred back into suspension. Make sure to sterilize the punch down tool before use. (DONE)

2) Pump the entire body of wine from the bottom to the top once per day (Clean pump after each variety/pumping to eliminate transfer of problems/faults). Pump over of 4-5 tanks twice daily will be a chore. The same thing is accomplished with the punching operation! And in a fraction of the time. Pumping over is primarily for large tanks, 500 gal plus, where punching is not practical but we do introduce much needed oxygen and it could also be used to help cool fermentation temperatures if time and people are available for the job. (DONE)

3) Control fermentation temperatures according with each batch profile using the glycol chiller, warming blankets, or whatever means are needed. (DONE)

4) 12 Hours after inoculation and again at 1/3 sugar depletion add FermaidK.

5) Monitor sugar level daily. (BEING DONE)

6) Inoculate with ML bacteria EITER one day after yeast addition, OR at about 1/3 BRIX consumption, OR after fully dry depending on the batch. (DONE)

7) As the sugar levels drop to 5 BRIX or so, Make any needed adjustment including tannin adjustments with BoosterRouge. (DONE)

Step 12 (Extended Maceration): (DONE)

For the batch that will undergo extended maceration additional steps will be needed.

Cover the must with a layer of Saran Wrap and purge the tank with Argon every time the must is handled.

Punch down and stir the lees once per day.

Taste the wine daily and look for a change in the wines taste towards a much more developed wine. Then press.

Step 13 (Pressing) [P Day or Y DAY + 7 to 15 more or less]

In order not to shock the yeast (if pressing before fully dry) or the ML bacteria, the press will be warmed up to the temperature of the must using warm water before pressing starts. (DONE)

The free run will be set aside and then pressing starting at .2 bar will be initiated. Each pressing will be tasted until a more tannic press is secured but not so astringent as to being distasteful. (DONE)

These 2 portions of each batch will be blended together using taste before moving the wine to a storage vessel. (DONE)

Step 14 (Transferring to storage)

The wine will be pumped into a temporary storage vessel. Variable volume fermenters which are topped with airlocks. The headspace in the tanks will be flushed with a blanket of inert gas to protect the wine from exposure to oxygen during this racking period.

Step 15 (First transfer – Rack off of the Gross Lees) [P Day + 2 ] (DONE)

The wine will be removed from the gross lees and aerated during transfer. This one time aeration of the wine is beneficial. After checking for total dryness ML nutrients will be added such as ACTI-ML. Inoculate with ML bacteria those batches that are to be inoculated after fully dry. (DONE)

1) At this point any batch destined to undergo MLF in oak barrel will be transferred (after barrel preparation) and oak chips will be added to any batches to be aged in stainless steel where oak is desired.

2) The temperature will be maintained at 70°-75°F to help the MLF bacteria perform. (DONE)

3) Flush. The headspaces will be flushed with inert gas (Argon) each time the wine is stirred. (DONE)

Step 16 (Second racking) [P Day + 14 more or less] second racking should occur about 2 weeks The third racking should occur about 4 weeks later, Again the lees are discarded and the headspaces will be flushed with inert gas. (DONE)

Step 17 (Third racking) [P Day + 42 more or less]

The third racking should occur about 4 weeks later. Again the lees are discarded. Tests for the completion of MLF will be performed and will be verified by Scott Labs. If complete the addition of sulfites can start. (DONE)

Step 18 (Adjust SO2 Levels)

Calculate the SO2 addition. The precise amount of SO2 needed is based on the wine’s pH. If TA/PH adjustments will be needed add only 50% of the SO2 needed, test and correct the TA/PH and then add the rest of the SO2 needed based on the new TA/PH values.

The wine will be test and tasted to see if the drop in acid due to MLF is acceptable, or if it will need to be corrected. We are looking to end up in the 3.45-3.55 pH range. We also hope to be able to get TA down to the 5.7 to 6.2 range.

If we hit our PH target of 3.45 to 3.55 we should be looking for 22 to 25 ppm of free SO2. (DONE) Went for 35ppm because PH a bit higher then desired.

Step 18 (Transfer to long term storage and aging) (BEING DONE)

If transferring to Stainless tanks discard the old Oak chips as they are contaminated with MLF bacteria etc.

If transferring to Oak Barrels, the barrels will be prepared by cleaning, sanitizing, and swelling in prep for the wines.

Humidity in the aging cellar will be maintained at around 65% to 70% and barrels will be top-up each time they are tasted.

Temperature will be maintained at 55-60°F.

The wine will be tasted Mouth feel/Structure and Tannin/Oak Extracts and for possible off smells or tastes every 4-6 weeks.

Racking for clarification will be done as needed.

PH/TA and SO2 will be monitored and adjusted as needed.

Step 19 (Blending) [P Day + 240 to 365 more or less]

Clinical and critical trials including blind tests will be conducted to determine the most pleasing blend of the batches. Tests will be conducted several times before the final blend is agreed upon.

Step 20 (Vintage and Reserve)

After blending the vintage will be bottled. A portion of the best blend (Sixty gallons) Will be returned to Oak (be it neutral or second year) for creating a reserve wine that will age up to an additional 12 months.

Step 21 (Clarifying & Bottling)

Information of final additions (Opti-Red/BoosterRouge) and adjustments (TA/PH/SO2) as well as Finning, filtering and bottling will be added at a later date.

Step 22 (Vintage ready) [P Day + 480 to 605 more or less]

Start drinking.

Step 22 (Reserve ready) [P Day + 720 to 970 more or less]

Wine making process done. Time will do the rest.