David Coffaro Vineyard and Winery Winemaker's Diary

arrow April 3 - April 9, 2011

Wednesday April 6, 2011

We have been working hard racking all our 2010 wines. This time we are leaving 2.5 gallons at the bottom of each barrel. These 2.5 gallons are moved to a barrel we call mud and the mud barrels are racked into clean barrels after three months and eventually is used for our bottom of the barrel wine called Zp2C. We produce about 100 cases of Zp2C each year and it is one of our fastest wines to sell out. Come by to taste the first racking of 2010 Zp2C. It is from our first racking back in January when we left 4 gallons in each barrel.

Our label company misunderstood the case count for our 2010 Block 4 and printed 14 boxes of labels, enough for 5,000 cases. We planned on making 390 cases so we have a lot of extra labels around. I suggested using the labels for wallpaper but no one agrees with me. Any of you who needs labels are welcome to them.

Now that we have all these extra labels, I have decided to bottle more 2010 Block 4. After all it is our best seller and we will also be able to send it out as a Dave's Wine Club shipment. I decided to produce less Estate Cuvee, Terre Melange, Zinfandel and My Zin. We have 8 different Zinfandels this year so it made sense to use some of our Zinfandel based Estate wines to produce more Block 4 because we will have plenty of Zinfandel wine to sell. We also used some 2010 Petite Sirah in the blend. The Terre Melange has some Peloursin and Syrah in it and so does our vines in the block 4 field blend. The Block 4 bottling usually has about 50% Zinfandel and 25% Petite Sirah along with Carignan, Syrah and Peloursin. This year the final blend will be 49% Zinfandel, 23% Petite Sirah, 9% Peloursin, 7% Carignan 6% Syrah, and 2% each of Mourvedre, Grenache and Cabernet, a similar bend as past years. We will now bottle 590 cases of 2010 Block 4 an increase of 200 cases.

I have tasted many of our 2010 wines and they all have plenty of acid. I looked into the possibility of lowering the acid but decided against it because I want to keep the wines as natural as possible. My guess is these 2010 wines will last longer than any I have produced in the past.


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