Just Grapes Wine Blog » Barrel Project 2008

Pritchard Hill Cabernet Taste Off

Don Sritong — Thu, 23 Apr 2009 16:55:32 +0000

The Just Grapes 2008 & 2009 Barrel Project members all met last night at the Grocery Bistro for a blind tasting of 10 Premium Pritchard Hill Cabernet Sauvignons. The Pritchard Hill area of Napa Valley is known for cult Cabernet producers such as Colgin, Bryant Family and Chappellet. All wines were tasted in a blind format (identity of each wines were hidden) served in two different flights. Each member was asked to vote for their top wine in each of the flights. Here are the results based on overall votes (ranked from top to bottom) and their suggested retail prices*. The order in which the wines were tasted will be in “()”. You can click each wine for detailed tasting notes.

The results of this tasting reveal many things about the palates of the members that will assist us in our red wine plan for the 2009 Cabernet Barrel Project. The top 3 wines had many things in common. The overall winner came from the Stagecoach Vineyard which is the source of fruit for the 2009 Cabernet Barrel Project. They all came from volcanic soils planted at 1000+ feet elevation which creates small concentrated grapes with thick skins resulting in big bold age worthy tannins and graceful acidity. They all used native yeast fermentation for added complexity and sense of place. They were all put through a cold soak and extended maceration in order to extract additional color, concentration, flavor and intensity. They were aged 21+ months in French Oak (mostly new) to add richness in flavor and texture. All 3 top wines were also bottled unfined and unfiltered to retain its core concentration of flavor purity.

The Just Grapes Barrel Project was put together to allow its members the opportunity to experience winemaking from grape to bottle without having to purchase their own winery. This evening was a chance for the new members of the 2009 Barrel Projects (Stagecoach Cabernet Group & La Encantada Pinot Noir Group) to meet the alumnus of the 2008 Trailside Cabernet Barrel Project to share their past experiences and the exciting things to come. Each group meets once a month at a local restaurant to taste wine with food and discuss and determine the various components of winemaking. We still have a few seats left in both the La Encantada Pinot Noir Project & Stagecoach Cabernet Sauvignon Project. Click here to learn more.

*The overall statistical accuracy of these rankings is thrown by the votes taken for 2 flights and only allowing for their top choice. #3 & #4tied for 3rd Place, #2, #6 & #8 tied for 5th Place, #1 & #3 tied for 9th Place

Pomace – goat food?

Don Sritong — Fri, 17 Oct 2008 07:30:00 +0000

This is the pomace from red wine fermentation that is made up of the skins, seeds, stems of red wine. once the juice has been pressed away from these solids, the pomace is sold off to goats farm as feed.

Pressing Off Grapes

Don Sritong — Thu, 16 Oct 2008 07:29:16 +0000

This is some grapes that have gone through their primary fermentation and are being dropped in the bladder press to remove some additional juice. This “pressed” juice will be handled separately and will generally provide structure and backbone to the final blend.

Hand Punch Down – 2008 Barrel Project

Don Sritong — Fri, 10 Oct 2008 07:15:04 +0000

Bengi shows us how to do a hand punchdown on some fermenting Zinfandel. The process of hand punchdowns allow for the gentle extraction of color, flavor, tannin and intensity. The caps you must punch through are very thick and require some serious elbow grease.

Hand Punch Down By Darren

Don Sritong — Fri, 10 Oct 2008 07:05:54 +0000

Darren shows us how to hand punch down some Zinfandel.

More Hand Punch Down

Don Sritong — Fri, 10 Oct 2008 07:00:32 +0000

Maggie demonstrates how to hand punch down to extract color, flavor, tannin and intensity.

Red Wine Fermentation – Caps

Don Sritong — Thu, 09 Oct 2008 07:10:52 +0000

The Just Grapes Barrel Project crew learn about red wine fermentation and their thick caps made up of skins, seeds, stems and other solids. The caps is where red wine gets it’s color, flavor and extraction.

Ripeness of Grapes, Seeds and Stems

Don Sritong — Wed, 08 Oct 2008 07:04:00 +0000

Stuart Ake of Crushpad discussing with the Just Grapes Barrel Project 2008 Crew the the importance of ripeness of seeds and stems in addition to the grapes. Seeds and stems provide tannin. Stuart demonstrates the difference in look and size of grapes like Pinot Noir, Merlot and more.

Just Grapes? Size Does Matter

Don Sritong — Tue, 07 Oct 2008 07:02:01 +0000

Stuart Ake of Crushpad discussing how the difference of grape sizes, colors, density of cluster sizes and more affect the wine in your glass. This meeting was part of the Barrel Project 2008 when the group was out at Crushpad making their own wine.

Harvest Conditions of 2008

Don Sritong — Mon, 06 Oct 2008 19:59:14 +0000

Stuart Ake of Crushpad discussing harvest 2008 conditions for 2008 with the Just Grapes Barrel Project Crew. A great vintage for high end Cabernet like the one we are making!