Friday, February 11th, 2011...1:45 am
Pinot Noir Harvest 2011
Saturday morning we were up early and in the vineyard, Alexia, Seiyia and I with my good friend Sonia. We were feeling quite cold – it was 12 degrees centigrade. We find its best to pick the grapes before the sun gets too high in the sky as the berries being dark in colour warm up so fast.
We had pruned the vines early so that we would pick now instead of early March as I have to travel to the USA towards the end of the month.
Less than last year we had a total of 5 large basins of Pinot Noir , giving us only three large basins of must after it had been through the destemmer/crusher. This was then put into the open fermentation tanks and to this I added the yeast.
This year I have decided to take of 30 litres of juice and make a Pinot Blanc with it so it is being fermented separately now with a white wine yeast so that it can work at lower temperatures.
Final numbers for the Pinot Noir at harvest;
We had a pH of 3.2 Brix of 23.5 at crushing and the acidity as TA came out at 1.065 with a potential alchohol of 13.5% .