With the cooler weather sweeping across the valley, we are settling into fall by spending time inside the winery, barreling wines for their long winter’s nap.
Alex Sokol Blosser’s Vineyard Report for October 26, 2015:
- All the fermentations are done and the secondary fermentations or the malolactic fermentation is currently happening with our Pinot Noir and should be done by the end of next month.
- The numbers this year show relatively normal sugar levels of 23-24.5 brix and a low acid year for the Pinot Noir. With the heat we experienced throughout the growing season, we anticipated higher sugar levels and were pleased with the slightly cooler weather we enjoyed during early September. This allowed the grapes to fully mature without spiking the sugar levels.
- We just finished the barreling of the Pinot Noir. It will have a long barrel aging process — 16 months. We will then taste every 8 weeks and then top all the barrels.
And now with everything in barrel, that means Sokol Blosser’s 2015 harvest is officially in the books. And just in time before the rain started!