Saturday 24 September 2011

Winemaking at Château IBJ

For the last 12 years the grapes have been sold to the co-op and gone into the soup to make rosé. So we have no idea of historic wine quality.

The varietal is Syrah and we want to make around 500 litres of Red and 150 litres of Rosé (because we like it).

After destemming, we put the grapes in the 1000 litre tank and lightly sulphured it, around 3g.
After about half an hour we bled off 150 litres of grape must into a 200 litre tank and chilled it as much as our technology allowed. Very sophisticated technology - frozen bottles of water and a wet cotton sheet! We added approx 4 gs of enzyme to aid settling or debourbage. We then covered it and left it overnight. After about 12 hours it looked like this. It is still grape juice at this point.

Back to the red wine. After we had bled off the rosé, we then added 250g of yeast to the red grapes. Lallemand Lalvin GRE selection ICV, which is a selection originally from Cornas and promotes fruitiness in Rhone style wines.

We mixed it into the grapes, covered the tank (but not airtight), and left it overnight.

By 7am the next morning the wine was starting to gently bubble and hum and had warmed up to 26°C. I felt like a parent with a newborn baby!

1 comment:

  1. Yum - that is, the rose colour etc. Perhaps not so yum on the look of the yeast, but rather essential at this stage ;-)