Pinot Noir clone UCD 5 on a mixture of rootstocks are used in th e making of t his wine . The winemaker was Jamie Marfell. The residual sugar is 5 grammes per litre, titratable acidity is 6.3 grammes per litre, a nd pH is 3.52. This wine is unoaked. This wine was sealed with a screwcap.
This wine was imported by Pernod Ricard Sweden AB.
Colour : Raspberry/strawberry
Aroma : Strawberry, blackucrarnt, leafy, redcurarnts
Taste : Herbs, raspberry, strawberry, blackcurrant, redcurrants
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The pH of this wine is 3.49, the total acidity is 6.08 grammes per litre (tartaric acid), and the residual sugar is 2.48 grammes per litre.
The grapes were carefully selected on a sorting table, where all plant matter, such as leaves and stems were removed to ensure the fruit character in the wine. The grapes were fermented in stainless steel tanks at 24° to 30ºC, depending on the desired level of extraction and seasonal conditions, such as microbiological load and potential alcohol. During …
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…unfined and unfiltered on the winter Solstice, June 2010. Alcohol 14.3%, pH 3.71. Production: 450 cases. Lifted and luscious at the same time, with a broad spectrum of fruit and plant aromatics: from pomegranate through redcurrant jelly and fresh plum to raspberry; beyond juniper berry to crushed thyme to bramble to bark. Also a teriyaki/root beer note like an umami version of the spice we so often see from this site. Broad and enveloping, yet with ripe and bracing and infiltrating tannin. …
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Tasted blind and it certainly made itself known - 55 grams per litre of residual sugar, a pH of 3 and a TA of 8.5.
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…the unsuitable heavy clays of most of London. With added lime to deliver the perfect pH, this soil could grow grapes.
Creating London's first organic wine for 500 years or so has not been straightforward. An acre of bacchus grapes planted in 2009 failed to grow. "Planting was done haphazardly by students and volunteers. We were all learning," says Mark Mendes, a former science teacher and volunteer. "The second field was much more successful."
This field, poised …
…wanted to know everything, and I do mean everything, about every technical aspect of wine, from soil pH and irrigation systems to the type of fermenter and crusher to the source of the oak, its toast level and how long the wine remained in barrel. If anything, Boomers got too obsessed with technical issues, an obsession that thankfully began turning around some time ago. I don't believe Millennials care about "intervention in the cellar." Some writers are always telling consumers …
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…each of these labels shows eight key data points for each grape variety in the blend: from baume and pH to whole cluster and de-stemmed percentages to maceration days and fermentation temperatures. That's a lot of data and it makes for a unique and cool signature of each wine, almost like a thumbprint.
Two quibbles. 1) In the little chart on the left that presumably shows the proportions of each grape variety in the final blend, why not include the actual percentage values? The data labels …
…other wineries is determining when to pick the grapes. Instead of relying on brix, pH, or acid to decide when to pick, he lets his tasting of the grapes determine it. He explained after the brix level is reached, the flavor of the grapes come through at that point, and that is when he prefers to pick just before they eventually would turn into raisins.
Seth Martin We then headed back into the winery to do a tasting of the wines. During the tasting, we were fortunate to do a tasting …
…covered with chalk, slate, ash, and lava. This composition helps to create wines with a naturally low pH level and high acidity. The lack of clay in the soil also creates a natural barrier to the Phylloxera louse which has never ventured onto the island. As a result, the vines are some of the oldest, ungrafted vines in the world. Finally, rainfall is quite rare, but the vines are "watered" at night by a mist that rolls in from the Aegean. The seas also bring heavy winds so the vines …
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