I say it's a slow time in the cellar {Feb.-March}, not much happening, but perhaps it's just the way I organize my wine making, a yearly cycle-from vineyard to the finished bottle in one year
I can make wine in one year because of the style of wine I want to make; that is a lighter easily drinking style with lighter varietals. Also I don't use barrels to age wine and I have the limited space to store wine which forces the issue.
So here's a typical year. I going to start with August but of course it is a yearly cycle, so read to the end to see what led up to the start month..... got to be a better way to say that...
August: Get equipment ready, harvest will be here soon.
Clean all the fermentation containers, press, crusher, etc. Most of my equipment sits outside when not in use, so even though I put it away clean, it needs to be checked and cleaned.
Plan for what you will need... e.g. do you have enough fermentation containers for the wine you are making this year? Enough carboys?
Organize space in the cellar; e.g. where will the fermenters go, carboys of new wine?
Bottling time!
Design your label,
Host a bottling party
Store wine in the cellar
Firm up grape sources/price for the coming harvest
Late August - November: Harvest time:
Arrange time off as needed, the grapes are ready when they are ready, too bad if you have to work.
Call grape sources, check brix levels, get schedules worked out. Note you may only get a few hours notice to go pick up grapes.
Travel to vineyards, pick up grapes, crush, press, ferment, rack, taste, rack again, repeat for each variety you are making. Busy Busy!
December - Christmas and New year, too much else going on to do much in the cellar. All the wines should have finished fermentation and been racked a time or two and can be left on their own for a month or two. Get out of the cold, take a vacation....went to Cozumel.
January-Feburary: my "slow time in the cellar..." It's cold out there! So I'm not real motivated to do much. But here are some suggestions of things to do, where you don't spend all your time in the cold...
Taste your wines and create trial blends:
Visit tasting rooms, network wine and grape contacts
Repair Equipment
Do a Inventory of your cellar
Plan a dinner to drink those wines you have been saving, or old bottles discovered during inventory.
Make sure your wine making notes are up to date.
Throw a party to celebrate last year's vintage
March - May: Time to get serious about your blending strategy.
Taste again, make more trail blends
Throw a blending party.
Make final choices
Make blends, add fining agents, and acid if needed {or wait till you see how blend comes together...}
June-July:
Rack blends of any fining agent
Taste blend, make acid decisions,
Plan the wines you will make the next harvest.
Network/find your grapes sources.
Line up supplies for bottling next month... enough bottles, corks, etc.?
I can make wine in one year because of the style of wine I want to make; that is a lighter easily drinking style with lighter varietals. Also I don't use barrels to age wine and I have the limited space to store wine which forces the issue.
So here's a typical year. I going to start with August but of course it is a yearly cycle, so read to the end to see what led up to the start month..... got to be a better way to say that...
August: Get equipment ready, harvest will be here soon.
Clean all the fermentation containers, press, crusher, etc. Most of my equipment sits outside when not in use, so even though I put it away clean, it needs to be checked and cleaned.
Plan for what you will need... e.g. do you have enough fermentation containers for the wine you are making this year? Enough carboys?
Organize space in the cellar; e.g. where will the fermenters go, carboys of new wine?
Bottling time!
Design your label,
Host a bottling party
Store wine in the cellar
Firm up grape sources/price for the coming harvest
Late August - November: Harvest time:
Arrange time off as needed, the grapes are ready when they are ready, too bad if you have to work.
Call grape sources, check brix levels, get schedules worked out. Note you may only get a few hours notice to go pick up grapes.
Travel to vineyards, pick up grapes, crush, press, ferment, rack, taste, rack again, repeat for each variety you are making. Busy Busy!
December - Christmas and New year, too much else going on to do much in the cellar. All the wines should have finished fermentation and been racked a time or two and can be left on their own for a month or two. Get out of the cold, take a vacation....went to Cozumel.
January-Feburary: my "slow time in the cellar..." It's cold out there! So I'm not real motivated to do much. But here are some suggestions of things to do, where you don't spend all your time in the cold...
Taste your wines and create trial blends:
Visit tasting rooms, network wine and grape contacts
Repair Equipment
Do a Inventory of your cellar
Plan a dinner to drink those wines you have been saving, or old bottles discovered during inventory.
Make sure your wine making notes are up to date.
Throw a party to celebrate last year's vintage
March - May: Time to get serious about your blending strategy.
Taste again, make more trail blends
Throw a blending party.
Make final choices
Make blends, add fining agents, and acid if needed {or wait till you see how blend comes together...}
June-July:
Rack blends of any fining agent
Taste blend, make acid decisions,
Plan the wines you will make the next harvest.
Network/find your grapes sources.
Line up supplies for bottling next month... enough bottles, corks, etc.?
August/September:
I try to wait till August to bottle so that the wines have has a chance to warm up, and that any secondary fermentation that is going to kick off has done so. August/September is also a great time for bottling parties with a lunch afterward to celebrate.
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