20 April 2014

Bottle Juice

Topic

pH

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By Andy Cheese of WINE IN SWEDEN 18 hours ago.
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This wine is a blend of 86% Cabernet Sauvignon, 5% Merlot, 7% Cabernet Franc, and 2% Petit Verdot. The grapes were grown on gravelly clay loams. The age of the vines were from 11 to 28 years old. The grapes were harvested from September 20th to October 10th 2010. Fermentation was in stainless steel tanks with twice daily pumpovers. The wine spent 18 months in French oak barrels of which 25% were new. The pH is 3.64 and acid is 6.1 grammes per litre. The wine was bottled in July 2012 and 44,000 cases were produced.

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By Andy Cheese of WINE IN SWEDEN 11 days ago.
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This wine was sealed with a screwcap. The grapes were harvested between the 16th and 25th of September 2012. Acidity is 5.9 grammes per litre and the pH is 3.5. The wine was fermented and aged in stainless steel and the wine was bottled in April 2013 (first bottling).

This wine was imported by Divine AB.

Colour : Pale lemon, straw, green hues

Aroma : White grapes, pineapple, peach, apricot, floral

Taste : Oily texture, peach, oranges, mango

Alcohol : 13.5%

Price : 89 SEK

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By Gary Walsh of The Wine Front 13 days ago.
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More pressings in this wine than the Premium. I like it. 90 cases of Cabernet Sauvignon and 60 cases of Merlot in total produced across the Premium and Village labels, from 2.2 tons. Measurements - Cabernet Sauvignon: Alcohol - 13.0%; pH - 3.65; Titratable Acidity - 7.2 gpl

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By Gary Walsh of The Wine Front 14 days ago.
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Talk about serious wine for the dollars. 350 cases in total produced across the Premium and Village labels, from 4.7 tons. Measurements - Alcohol - 13.1%; pH - 3.75; Titratable Acidity - 7.0 gpl

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…. We started looking for property to start a vineyard and winery partnership. We looked for high pH soils and a southern Rhône climate. After scouring the state for five years looking and tasting, we came upon the then practically unknown Paso Robles area on west side of highway 101, the Las Tablas district, in which we found a 120 acre piece laced with calcareous clay soils and we bought it jointly.

In our travels around looking for property we discovered that there were no reliable …

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Simon Field MW, Rhône Wine Buyer

Didier Negron places 2012 between 2010 and 2011 stylistically, praising its structure and finesse. A little rain in August was helpful for the grapes, ensuring equilibrium, with both yields and pH levels lower than normal. There are four red wines, the first three selected primarily on perceived merit and the final, Le Secret, more site-specific and made in very small volumes.

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Simon Field MW, Rhône Wine Buyer

Didier Negron places 2012 between 2010 and 2011 stylistically, praising its structure and finesse. A little rain in August was helpful for the grapes, ensuring equilibrium, with both yields and pH levels lower than normal. There are four red wines, the first three selected primarily on perceived merit and the final, Le Secret, more site-specific and made in very small volumes.

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By Warren of Virginia Wine Time 1 month ago.
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…grower names and location, as well as information on alcohol, acidity or basicity ( pH), and residual sugar.

Wine included in the Governor's Cup Case will be used by the Virginia Wine Board Marketing Office for marketing purposes in Virginia, across the country, and around the world. A number of cases will be shipped to select wine media, promoting Virginia wines to a larger national and international audience. The award winning wines will be used for education purposes …

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By Joe Manekin of Blog 1 month ago.
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Malolactic (though it would probably struggle to naturally occur due to the very high malic acid and low pH) is blocked with sulphur. After filtering, the wine is typically bottled in February, and additional bottlings will occur as needed through June.

These are classic Albarinos, with rich yellow stone fruits that occasionally go appley as well. There is a noticeable sea spray salinity as well that reveals itself with a bit of air. I was lucky to try not only the young 2013 and the 2012, …

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…take advantage of the brilliant California climate to harvest ripe, high brix, low pH grapes and focus on lushness and power, or whether more will farm their vineyards to produce phenologically ripe grapes at lower Brix and make wines that focus more on terroir and elegance. Of course, there will be more than one "answer" to this question.

If I'm in harmony with the old standards, I know that the riper styles have their own passionate advocates as well. But Jon's …

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