viognier port
TRANSCRIPT
Introducing…MB’s Viognier 1/2-breed
PORTMB’sMONGREL
STYLE = PORT (Ruby-like)Varietal = Viognier
Appellation = 100% RRV
Trentadue Winery sellsa lovely viognier portthat I am using as a
model for my ViognierPort.
Alc= 18.5%
RS = 11%
TA = 0.5g/100ml
pH = 3.83
Grapes
• Viognier grapes are difficult to growand typically produce low yields.
• Trentadue uses grapes from theRussian River Appellation,specifically from Slusser Ranch
• Some other successful Viogniervineyards are in Santa Barbara, PasoRobles, & Sonoma.
Harvest at27-29 brix
Wholeclusterpress
Add“aguardente”to stopfermentation
Ferment to1/2 grapesugar
Add portwine yeast
Coldstainlesssteel for 8months
Filter
Bottle
Harvest at27-29 brix
Grapes areharvested with ahigh sugarcontent, half ofwhich will remainunfermented.
Port is very sweet!
Analyte- Sugar viarefractometer!
Grapes are crushed in whole clusters.Juice is in stainless steel tanks.
Analyte - Sugar via enzymatic
Wholeclusterpress
Analyte - Sugar!! The fermentation mustbe stopped while much sugar is left.
True ports ferment to 1/2 of the originalsugar in the juice.
Trentadue’s port has RS of 11%.Mine will have 8% RS like the port
produced by Bonny Doon because Iprefer it less sweet.
Add portwine yeast
Ferment to1/2 grapesugar
“Aguardente” is a distilledwine with high alcoholcontent (40%-80%).
Analyte- alcohol content of aguardenteand 1/2 fermented wine.
Final alcohol content is determined by thisstep!! Usually 18.5%
Add“aguardente”to stopfermentation
A short “reductive” aging.
Coldstainlesssteel for 8months
Microbes are dead due to high alcoholcontent, but we filter to make it pretty.
I will use a screw cap, so no cork QC.Analytes- Alcohol & RS for labeling.
Filter Bottle
MB’sMONGREL