Winemaking has begun at Seufert Winery!

Through an unexpected series of events, my family harvested the Pinot noir grapes for my first of 2 batches of wine. They had been cooped up in the house all week, and the normal picking crew wasn’t available. On a moment’s notice they offered to help - which is truly appreciated.

This first batch was picked on Thursday, October 13, 2005. I got 1,500 pounds of this day’s harvest from the Coleman’s youngest vines. This fruit is a mix of clones, including the venerable Pommard, along with the Dijon clones of 114 and 115.

The remainder of the Coleman’s Pinot noir came in on Friday. I got another 1,500 pounds of this fruit. This fully mature portion of the vineyard is all Pommard.

I segregated the 2 lots into two 1-ton plastic fermentation bins. Both lots were put on dry ice to cool them below the temp where fermentation can start. This cold soak allows the juice to extract more beneficial flavors and colors from the skins prior to fermentation.

As of Sunday, the temps of both bins hovered around the 45 degree mark. The sugar content of the grapes is currently at 22 degrees Brix. Interestingly, this is lower than the other grapes from the same vineyard. We’re thinking that the quick cooling from the dry ice slowed down sugar extraction. Time will tell.