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Peter Lynch

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  1. Peter Lynch
    2011 Chilean Colchagua Cabernet SauvignonI've always found the Chilean Cabernet (from Curico and Colchagua) a bit too restrained for my tastes. I prefer my Cabs a bit more lush. This year, instead of a standard Bordeaux style yeast, I am going with Enoferm RP15. I've had good results with Petite Sirah and RP15 in producing a wine with lush fruit. We shall see how it works with this Cabernet.Preliminary Plan:
    72 lbs Crush –100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: Enoferm RP15[*]Oak: 70 Cubes American Medium Toast
    Thoughts:Like most years, the bulk of this will will probably end up in blends however, if outstanding alone, I could change my mind.
  2. Peter Lynch
    2011 Chilean Curico MalbecI've always been partial to this Chilean Malbec and prefer it over the Argentinian Malbecs we have made in the past. Always deep in color, plenty of fruit and approachable when young. If I could only make one type of spring wine this would be the hands down winner. I almost didn't get some this year but luck (and a good friend) prevailed.Preliminary Plan:
    72 lbs Crush –100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: Lalvin ICV-D21[*]Oak: 50 Cubes Hungarian Medium Toast
    Thoughts:Some of this will end up in blends but at least half I intend to bottle on its own.
  3. Peter Lynch
    2010 Russian River Iron Oaks Vineyard Merlot
     
    I made this wine last year for use in my Bordeaux blends. The resulting wine was so good it was almost a shame to blend most of it away (the blends are the better for it though). I did retain a gallon for varietal bottling and you can bet I'll be holding on to those few bottles carefully.
    Preliminary Plan:

    108 lbs Crush – 100% Whole Berries Additives:Color Pro 3 - 5 mL Opti-Red or Booster Rouge 10 - 12 g Tannins 8 g [*]Yeast: MT[*]Oak: 70 Cubes French Medium Toast
    Thoughts:
    Not changing much from last year's regimen. If the wine is as good as last years I will try to hold onto a few more gallons to bottle straight.
  4. Peter Lynch
    2010 Amador Gold Grenache
     
    For use in Rhone style blends.
    Preliminary Plan:

    72lbs. Crush – 100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: ICV-D80[*]Oak: 35 Cubes Hungarian Medium Toast

    Thoughts:
    This wine will provide a fruity lift to my Rhone style blends.The color and depth from the Amador Grenache is some what lacking so it is doubtful I will varietal bottle any of this wine. Will try to find better fruit next year.
  5. Peter Lynch
    2010 Amador Gold Sangiovese
     
    Used these grapes in a 2008 Super Tuscan blend with 16% caberent. The wine was very delicate which seems to be the case with Amador Sangiovese but of late it has begun to pick up some grilled meat notes. Looking forward to trying this again.
    Preliminary Plan:

    72lbs. Crush – 80% Whole Berries / 20% Whole Cluster (if stems have lignified) Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 6 g [*]Yeast: BM45[*]Extended Maceration (for additional tannin and woody extract from stems. Seeds must be brown. Attempt at a more tuscan style sangiovese)[*]Oak: 35 Cubes Hungarian Medium Toast

    Thoughts:
    Depending on the fruit and how fermentation progresses I will try to get a bit more extraction out of this wine this time around in an attempt to secure a more Tuscan style sangiovese.
  6. Peter Lynch
    2010 Amador Gold Barbera
     
    Last year this wine turn out very well. Blended 5 gallons with 1/2 gallon each of the Lanza Caberent and Iron Oaks Russian River Merlot. However, the early candy fruit barbera nose receded after about 6-8 months of aging replaced by deeper darker fruit. Not sure which I prefer yet.
    Preliminary Plan:

    72lbs. Crush – 100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: BRL-97[*]Oak: 35 Cubes Hungarian Medium Toast

    Thoughts:
    Despite the loss of the tutti-fruitier aspects of the aroma from last year's barbera, I like this wine. I will probably again blend in some cabernet and/or merlot or perhaps some petite sirah for some additional structure/fruits.
  7. Peter Lynch
    2010 Suisun Valley Lanza Vineyards Syrah
     
    I've had a rocky relationship with Syrah. Some seasons great, other times trying. Most successes, for me, come with blending but I'm still searching for that singular wine.
     
    Preliminary Plan:

    72 lbs Crush – 100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: Syrah[*]Oak: 30 Cubes Hungarian Medium Toast

    Thoughts:
    The Lanza Syrah from last year was blended into various Rhone style blends. Will probably end up doing the same this year.
  8. Peter Lynch
    2010 Suisun Valley Lanza Vineyards Petite Sirah
     
    The Lanza Petite Sirah is one of my favorite wines to make. The fruit is always beautiful and the wines distinctive and powerful.
     
    Preliminary Plan:

    108 lbs Crush –100% Whole Berries Additives:Color Pro 3 - 5 mL Opti-Red or Booster Rouge 10 - 12 g Tannins 8 g [*]Yeast: RP15[*]Oak: 80 Cubes American Medium Toast

    Thoughts:
    I still have 4 gallons of the 2008 Lanza Petite in bulk having blended away 5 gallons into other wines. It brings such fruit and finish to blends that it's hard to resist using it in just about everything. My goal this year is to bring out more fruit with whole berry fermentation for use in 2010/2011 blending. The 2008 is destined for 1 more gallon in blends and then the rest bottled straight. Fermented warm and MLF'd with MBR 31 post fermentation. Oak to be added after fermentation. After Wine to be filtered with 1 micron pads prior to blending/bottling.
  9. Peter Lynch
    2010 California Vinemount Pinot Gris
     
    Clean, crisp, fruity.
    Preliminary Plan:
    Pinot Gris – 6 gal. Juice

    Additives:Booster Blanc or Opti-White 10 - 12 g [*]Yeast: R-2[*]Treatment: Cold Stabilization[*]Bulk Aging: 6 months in carboy

    Thoughts:
    Pinot Gris is for my wife. Straight up fruit, plain and simple.
  10. Peter Lynch
    2010 Italian Mosto Imperatore Pinot Blanc
     
    I'm not quite sure how I want this wine.
    Preliminary Plan:
    Pinot Blanc – 6 gal. Juice

    Additives:Booster Blanc or Opti-White 10 - 12 g [*]Yeast: CY3079[*]Treatment: MLF?/Surlie?/Cold Stabilization[*]Bulk Aging: 6-12 months in carboy

    Thoughts:
    The only Pinot Blanc I've ever made was from a kit and I treated that wine to oak and surlie. It was an outstanding wine but I am thinking I might prefer to use this as a blender to add some fattness to my other whites. I will have to see how the wine develops after fermentation.
  11. Peter Lynch
    This year I'm going to try to blog about all of my wines for the Fall California season. If it works out well I'll continue into the Spring South American season and so on. There will be a separate post on each wine so people can read their interest. Please feel free to comment.
    2010 California Lodi Gold Chardonnay (#2 - Naked)
     
    The target style for this wine will be fruit forward, un-oaked chardonnay.
     
    Preliminary Plan:
    Chardonnay – 6 gal. Juice

    Additives:Opti-White 10 - 12 g [*]Yeast: V1116 (K1)[*]Treatment: Cold Stabilization[*]Bulk Aging: 4-6 months in carboy

    Thoughts:
    Unlike many critics who find the chardonnay boring unless dressed up with oak, butter and yeast, I find naked chardonnays compelling. Great fruit - sometimes peach, sometimes tropical fruit - certainly not boring. Fermented cool and cold stabilized post fermentation for 1 months @ frig temps (43F). After CS bulk aged 4-6 months in carboy. Wine to be filtered with 1 micron pads prior to bottling.
  12. Peter Lynch
    This year I'm going to try to blog about all of my wines for the Fall California season. If it works out well I'll continue into the Spring South American season and so on. There will be a separate post on each wine so people can read their interest. Please feel free to comment.
     
    2010 California Lodi Gold Chardonnay (#1 - Oaked)
     
    The target style for this wine will be restrained oaked chardonnay.
     
    Preliminary Plan:
    Chardonnay – 6 gal. Juice

    Additives:Booster Blanc 10 - 12 g Oak: 60 Cubes American Medium Toast [*]Yeast: Montrachet[*]Treatment: MLF/Surlie/Cold Stabilization[*]Bulk Aging: 1 year in carboy
    Thoughts:
    While going for a new world style I'm not interested in getting gob smacked by oak, butter and bready yeast. Towards that end I like RedStar Montrachet for a more burgundian profile (or as near as one might hope to get with CA grapes). Fermented cool and MLF'd with MBR 31 post fermentation. Oak to be added after fermentation and wine cold stabilized post MLF for 1 months @ frig temps (43F). After CS lees stirred at least once a month for 4-6 months. Wine to be filtered with 1 micron pads prior to bottling.
  13. Peter Lynch

    2010 Wine Plan

    By Peter Lynch,

    FWIW, here is my basic wine plan for fall 2010. What's not mentioned is that many of these wines will ultimately be blended together but I have only a vague idea about the blends and need to wait to see how each wine develops. I'll try to address that in a later post.
     
    Red Wines
     
    Suisun Cabernet Sauvignon – 72 lbs.

    Crush –100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: ICV-D21[*]Oak: 35 Cubes American Medium Toast

    Suisun Merlot – 108 lbs.

    Crush – 100% Whole Berries Additives:Color Pro 3 - 5 mL Opti-Red or Booster Rouge 10 - 12 g Tannins 8 g [*]Yeast: MT[*]Oak: 70 Cubes French Medium Toast

    Suisun Petite Sirah – 108 lbs.

    Crush –100% Whole Berries Additives:Color Pro 3 - 5 mL Opti-Red or Booster Rouge 10 - 12 g Tannins 8 g [*]Yeast: RP15[*]Oak: 80 Cubes American Medium Toast

    Suisun Syrah – 72 lbs.

    Crush – 100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: Syrah[*]Oak: 30 Cubes Hungarian Medium Toast

    Sangiovese – 72 lbs.

    Crush – 80% Whole Berries / 20% Whole Cluster (if stems have lignified) Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 6 g [*]Yeast: BM45[*]Extended Maceration (for additional tannin and woody extract from stems. Seeds must be brown. Attempt at a more tuscan style sangiovese)[*]Oak: 35 Cubes Hungarian Medium Toast

    Barbera – 72 lbs.

    Crush – 100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: BRL-97[*]Oak: 35 Cubes Hungarian Medium Toast

    Grenache – 72 lbs.

    Crush – 100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: ICV-D80[*]Oak: 35 Cubes Hungarian Medium Toast

    White Wines
     
    Chardonnay – 6 gal.

    Additives:Opti-White or Booster Blanc 10 - 12 g [*]Yeast: VL3

    Chardonnay – 6 gal.

    Additives:Opti-White or Booster Blanc 10 - 12 g Oak: 60 Cubes American Medium Toast [*]Yeast: Montrachet

    Pinot Gris – 6 gal.

    Additives:Opti-White or Booster Blanc 10 - 12 g [*]Yeast: R-2

    Pinot Blanc – 6 gal.

    Additives:Opti-White or Booster Blanc 10 - 12 g Oak: 60 Cubes Hungarian Medium Toast [*]Yeast: CY3079

  14. Peter Lynch

    Welcome

    By Peter Lynch,

    This is my first ever blog. I'm not sure if I'll end up using it but thanks to Joel for allowing us the ability to blog about wine. Cheers!
  15. Peter Lynch
    Without starting a ideological war I'd like to comment a bit on the appropriateness of additives in winemaking as the topic often comes up just prior and during crush season.
     
    Every winemaker has a philosophy about the wine making process. Some are strict non-interventionists. Some draw a line at certain things. Others say bring it on. I'm probably somewhere in the middle. However, it is important to recognize that winemaking, like most human endeavors, is a manipulative process from beginning to end. Hundreds if not thousands of decisions manipulate the product in an attempt to produce the best (sell-able, drink-able, etc) wine possible. I do not assume that because a wine was less or more "manipulated" (for whatever that means to any given person) that it will be intrinsically better somehow. It may be, it may not be.
     
    Additives are tools, nothing more. Can they be used badly - of course - but that does not make all use inherently bad. If using an additive produces a generally better result then otherwise would have been possible should we considered it inappropriate to have used the additive? At least I don't think so.
     
    Anyway, that's my 2 cents.
  16. Peter Lynch
    This spring I don't plan to do much in the way of red wine given the volume of fall wine I made. This leaves me some hard choices but I finally decided to make some Cabernet, Merlot and Malbec. Why no Carmenere? I've always had reduction issues with it and the wine has a certain gaminess I don't find appealing at volume. I have enough from last year that I'll use as a minor blender so I'm going to skip it this year. The Chilean Syrah can be good but its quality has been spotty from year to year.NOTE: Was not able to get the Merlot (don't ask). Will need to make a kit (Cellar Craft Yakima Merlot probably) to fill the gap for blending. Have done this in the past with good results.NOTE: Winery received some Chilean Pinot Noir for the first time this year. Looks good so I may have to try some personally next year.Red WinesColchagua Cabernet Sauvignon – 72 lbs.
    Crush –100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: Enoferm RP15[*]Oak: 70 Cubes American Medium Toast
    Curico Malbec – 72 lbs.
    Crush – 100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: Lalvin ICV-D21[*]Oak: 50 Cubes Hungarian Medium Toast
    White WinesChardonnay – 6 gal.
    Additives:Opti-White or Booster Blanc 10 - 12 g [*]Yeast: Lalvin V1116 (K1)
    Chardonnay – 6 gal.
    Additives:Opti-White or Booster Blanc 10 - 12 g Oak: 60 Cubes American Medium Toast [*]Yeast: Red Star Montrachet
    Pinot Gris – 6 gal.
    Additives:Opti-White or Booster Blanc 10 - 12 g [*]Yeast: Red Star Pasteur Champagne
    Pinot Gris – 6 gal.
    Additives:Opti-White or Booster Blanc 10 - 12 g [*]Yeast: Red Star Côte des Blancs

  17. Peter Lynch
    As a programmer I've spent years searching for information on the internet, blogs and boards that will answer my question(s). The one thing I have learned is that you MUST be tenacious and methodical.
     
    This board is a wealth of winemaking knowledge & experience. I would hazard to say that any question you might have has been asked and answered (or at least opined upon) several times. If you stay long enough you will begin to see question repetition. This is not unexpected as new winemakers have to address all of the challenges that the experienced have. The issue is that perhaps many experienced board members (I can speak only for myself of course) after having addressed a question (usually several times) might be less inclined to re-address it in depth (if at all). This is a loss as this board contains those in-depth answers BUT you have to search for them.
     
    It can be tedious. You have to keep poking at the search engine - modifying keywords, the display order, looking at ultimately unrelated threads (tangential learning experiences ) but there a great pearls of winemaking wisdom to be had here. Don't give up, keep at it and, more often then not, you will be rewarded with a better understanding and more refined questions.
     
    Just my 2 cents.
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