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Mordazini 2008 Merlot — 2 Comments

  1. I was told by winemaker, Rory Horton of Purple Pearl Vineyards, that adding SO2 to the wine immediately after barreling causes the deep red color to fade out, and make the wine look “thin”.

    He suggested adding smaller quantities of SO2 over time, so I only added 1/4 of a 5g tablet on 11/1/08. I then read that the tablets also contain sodium carbonate, which reduces the acid in wine, so I decided on 12/6 to add Potassium Metabisulphate only and stop using the tablets.

    On 12/6 I added 6g of Potassium Metabisulphate to the barrel of 2008 Merlot.

  2. On 10/14/08, I added oak staves to the 2007 Cab, and the 2006 Syrah. I’ll take a sample from each barrel to my good friend and wine maker Michael Richmond in 2 weeks for analysis. I am pleased with how the wine is aging.

Please let me know what you think!

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