Continued lightening, still translucent, completely still to the eye. Colors of Raisin and Muscat are much closer now, with Raisin becoming more yellow, less orange.
Second racking in 2013 was on day 71, and one of the things that surprised me was that what looked like an almost dusty surface to the lees was actually potassium bitartrate crystals. Looks to me that the lees we have now, at least seeing them through the glass and the suspensions, are very similar. Totally good with me. Bring the acid down a bit? I should get a track on the temperatures down there.
That 2013 that 2nd racking was the last before bottling and we had good clarity in the finished wine. Follow the same path?
Listened yesterday to Levi Dalton's interview of Larry Turley. A couple small things reminded me of what we've seen or done. He keeps the softer raisins in the wine and only discards the hard ones. (Though he's talking Zin.)
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