RON'S TECHNICAL NOTES:

Note 1: After three  vintages it is clear that our strategy of picking when the grapes are physiologically ripe rather than relying on the "numbers" is sound. Although I would have liked some more extraction, particularly with C. Franc, the resulting wines are well structured with no herbaceous overtones.

Note 2: Grapes seem to ripen here with moderate sugar and moderate to low acid levels. Potassium levels, given the extended hang time, are high. This makes for interesting winemaking. Generally I find one needs to add about 2g/l. tartaric acid at crush and about 1g/l. through m/l in order to keep the pH below 3.6. Tartrate precipitation is significant in cold stabilization.

Note 3: Barrel variations between vendors are significant. I have been very pleased with the top-of-the-line Boswell barrels from World Cooperage (Independent Stave). We are presently using top of the line "hybrid" barrels which have French oak heads and give approximately 30% of the wine exposure to French oak.

Note 4: I have found 330 gallon Snyder "Excalibur" IBC Poly tanks to be ideal for settling, short-term storage and putting freshly pressed red wine through m/l. The walls are thick, the material high-density, oxygen permeability moderate and the price right.

Click the link below for a comprehensive winemaking library:

Winemaking Book List

Mercurio, P.O. Box 360596, 3650 East Fifth Avenue. Columbus, OH 43236

(614) 237-3333

We have no personal experience with them as we are an estate winery, but received their brochure. They import juice from California for resale.