I GOT WOOD! Prepping French Oak for the Bathtub Cabernet!

20 Mar

Preparing New French Oak Barrels by Tresna Lee Vintage 2015

Fermentation is winding down & it’s time to get our oak barrels ready to fill. There’s nothing quite like the smell of a new French oak barrel. We’ll be running about a third of our wine to barrel for barrel fermentation. The barrel fermentation should give us some opulence and juiciness. We’ll combine the other ferments to give them a bit of post fermentation maceration. It’s all about layering different flavours and refining the texture / mouthfeel of the wine. I’ll explain everything in detail in my next post.

Prepping new oak for the Filthy Good Vino Bathtub Winemaking Project! Necking a mag of 2007 Vietti Perbacco to give us energy!

Nothing like smelling new oak barrels!

Barrel Ferment ticking away nicely! Through the Eye of the Barrel!

Barrel Ferment ticking away nicely! Through the Eye of the Barrel by Paul Kaan

Stalks! Stalks! Stalks! Filthy Good Vino Bathtub Winemaking Project Day 6 Tannin Management

17 Mar

Pulling The Stalk Teabags out of the Vat 2 - FilthyGoodVino Bathtub Winemaking Project Vintage 2015 By Paul Kaan

We’re still focusing on tannin for the Filthy Good Vino Bathtub Winemaking Project. This time it’s all about giant teabags … full of stalks, not, tea! Just like the seeds stalks contain tannins, flavours and aromas that we want to guide and layer into the wine. Check the “teabags” and a detailed walk through steep the biggest teabag you’ll ever see in the video.

 Dismantling the stalk teabag!

Pulling The Stalk Teabags out of the Vat 2 - FilthyGoodVino Bathtub Winemaking Project Vintage 2015 By Paul Kaan

The before shot! Making the stalk teabag on the day of picking. Checkout how green those stalks look!

Making a stalk teabag by Paul Kaan

Extraction of the Stalk Teabag DONE!

Pulling The Stalk Teabags out of the Vat - FilthyGoodVino Bathtub Winemaking Project Vintage 2015 By Paul Kaan

Amazing colour pick-up! First time ever I’d be happy having anything to do with Tie Died Cloth!

Muslin Cloth Stained With Wine Used to Make Stalk Teabags for the FilthyGoodVino Bathtub Winemaking Project Vintage 2015

 

Bathtub Winemaking Project Day 5 – Working on Tannin!

14 Mar

Grape Seed Vintage 2015 by Paul Kaan

Today’s one of the peak days during fermentation. Where about half way through now. The yeast are moving fast, sugar is dropping quickly, heat is being generated and alcohol levels increasing. It’s time to focus on tannin.

My little assistant winemaker helping plunge this morning!

The video below explores  some of the tannin management I’m doing this year taking a look at skins, seeds and stalks.

Reaching down to the bottom of the vat to scoop up seeds and remove them.

Digging seeds up from the bottom of a vat of fermenting wine Vintage 2015 by Paul Kaan

It’s dirty work, but, someone has to do it!

Vintage 2015 Fermentation Management Full Body Contact by Paul Kaan

You can see a green seed from some second crop accidentally picked during harvest.

Bright Green Second Crop Grape Seed Vintage 2015 by Paul Kaan

A handful of the seeds removed from the fermenting vat of grapes.

Grape Seed Vintage 2015 by Paul Kaan

Passing solids from the bottom of the vat gently through my ghetto style seed separator, a bakers cooling rack. If you look carefully you can see a few seeds falling through. The skins stay on the top and are returned to the vat.

Sieving Grape Seeds Using a Cooling Rack 2 Vintage 2015 by Paul Kaan

Sieving Grape Seeds Using a Cooling Rack 3 Vintage 2015 by Paul Kaan

 

 

13 Vintages of Gaja Barbaresco over 5 decades of Gaja with Anthony D’Anna

13 Mar

Gaja Barbaresco Dinner 2015 by Paul Kaan

13 Vintages of Gaja Barbaresco over 5 decades! An intriguing tasting. More twists than a series of House of Cards! Anthony D’Anna’s passion for Italian Vino and desire to learn, by tasting, the best, has driven him to travel to Italy to collect an incredible array of the unique wines. Sharing a table, plate and several glasses of these incredible wines with friends has earned him the status of Legend Wine Dinner curator.

13 Vintages of Gaja Barbaresco over 5 decades by Paul Kaan

It is a rare experience to taste the same wine from a single producer across 5 decades, let alone the wines of the much sort after Gaja. The Gaja wines were not exceptional, lacking the personality and expression of wines like those of Bartolo Mascarello. What was exception, was to see how a vigneron, has evolved, how their relationship with, site, has deepened over time. How their winemaking has shifted, to see that they had continued to push and the direction changes they had made was truly fascinating.

Four distinct phases were revealed through out the night. The first starting with the oldest wine of the night the 1967, continuing with the 1973, 1974, 1975 and 1977.

These were the rustic wines, wines that were often driven by searing acidity and refined natural grape tannin. The 1967, one of my top three wines of the night, was still bright with an excellent core of fruit, stunning secondary characters bricky, but, not brown. 1973 had searing acidity, but, unfortunately was past it’s prime and fell away quickly, brown in colour. The 1974 was beguiling, also in my top three wines of the night, without really jumping out of the glass and saying drink me, none of the wine really did. The 1975 was a victim of the FUCork Gods. 1977 was just outside my top 3. Again with searing acidity and edgy tannin.

Gaja Barbaresco 1967 1973 1974 1975 1977 by Paul Kaan

The second evolution, the oaky ones! A regression for me, included the 1987, 1994, 1996, 1998 and 1999. These wines were over oaked showing the hand of the winemaker, not, the potential of the site. Sappy, green, hard oak tannin dominating the mouthfeel to the point of detracting from the wine and masking the expression of fruit. This was the just past puberty, gangly, I’m not quite sure what to do with my limbs yet, or, how to extract the most puss from my zits phase. The 1996 was the second victim of the FUCork Gods. The oak a combination of French barriques and large Eastern European Botte. Some of these wines were, balanced, to a degree, by the stunning feed dished up by our host Maurico Sosta at Sosta Cucina.

Gaja Barbaresco Dinner 2015 by Paul Kaan

The third evolution 2004 & 2006. 2004 saw a shift to more restrained coffee / mocha oak.  2006 was an outlier, an overblown, OTT, oaf, clumsy, high alcohol wine with super ripe fruit, jammy almost porty fruit.

The lastest evolution, the 2011 finally saw the balance I was looking for! The hallmark searing acidity, backed by a core of fresh fruit and balance oak & grape tannin. Finally the oak was just a layer, enhancing the wine, not, dominating it!

2011 Gaja Barbaresco Nebiolo by Paul Kaan

Gaja’s wines are controversial, they don’t deliver great value for the dollars. I do love the fact that they continue to push to find the best expression of place & time! If they continue toward the style of the 2011, I’ll be heading back to take another look at future vintages of Gaja, but, not alone, by sharing the bottle with friends!

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Filthy Good Vino Wine Project Day 2: Managing Fermentation

12 Mar

FGV Bathtub Winemaking Project Day 2 Fermentation Management by Paul Kaan

The yeast are starting to get buggy moving! Flavours are looking good!

Filthy Good Vino Project Cabernet Ferment Day 2 Part 2 Adding Acid

Home in time for a midnight plunge! Love the Filthy Good Vino Bathtub Winemaking Project! Attention to detail! Even after 5 decades of Gaja, funky Nebbiolo from Barbaresco Subscribe to filthygoodvino.com to follow our vintage diary & exploits! Next post will review the evolution of Gaja’s Barbaresco over 5 decades!

Home in time for a midnight plunge! Love the #FilthyGoodVino bathtub project! Attention to detail! by Paul Kaan