Sometimes winemaking is as slow as government processes. Let me restate that: sometimes winemaking is two to three times faster than government processes.
Grape harvest has finally ended, as of November 10, the latest harvest I’ve ever seen since 1981. We were three weeks late in grape processing, with four weeks’ worth of work jammed into three weeks. (9 tons in one week when we usually process 3 tons per week).
Quality has been very good this year, with some old vines producing some extremely good quality fruit with lots of aromatic compounds and plenty of flavor. Quantity was down slightly, perhaps 10% to 20%, and sugars slightly less (21% as opposed to 22%), but the dry, clear, and consistent late ripening weather gave us some very good ripening days with flavor and aroma development in the grapes.
The final juice to reach the fermenter was Riesling, as of November 10, and it’s just now finishing its fermentation. The fruit wines are progressing very well in stainless steel tanks (yes, we will have Bing Cherry and Strawberry wines again), the reds have been pressed, assembled and are now in oak barrels, and whites and rosés are undergoing initial clarification.
In all 2017 appears to be a very nice vintage.
So, enjoy a glass of Logan’s View wine in good health!
Welcome to Logan’s View Winery. I’m Steve Bahn and as the Winemaker & Partner here at Logan’s View, and I’ll be writing this column every month.
Harvest has started and we’ve finished fermenting Strawberries, Bing Cherries, and Montmorency Cherries, all from Brown’s Orchards. Those wines are currently aging in stainless steel tanks and undergoing preliminary clarification. While we presently are sold out of Strawberry wine and Bing Cherry wine due to 2016 crop failures, we will have those wines available again after the first of the year: a very good 2017 crop so far. Sorry about that, but sometimes nature can be pretty tough on us. The good news is the 2017 fruits are tasting very well at present.
Currently fermenting are Blueberry and Niagara. Blueberry will be bottled as both Blueberry wine and Logan’s Blue wines, and Niagara will be bottled as Sweet Caroline wine. Here are photographs of Niagara juice (after crushing, destemming, pressing, and settling) in the fermentation tanks holding 1,000 liters or about 1,300 bottles.
The dark juice has not yet had any yeast added to it, while the light yellow juice has its yeast and is beginning to slowly ferment.
These Blueberries are fermenting with the pulp and skins to extract aroma, flavor and color from the berries. After about a week, the berries will be pressed, the juice collected and pumped into stainless steel tanks to settle and clarify.
Next in coming will be the grapes: we’re looking for them to arrive in mid-October, and I’ll keep you posted with our progress.
Enjoy a glass of Logan’s View wine in good health!