Issue link: http://winesandvines.uberflip.com/i/1044116
74 WINES&VINES November 2018 WINEMAKING SPARKLING WINE TECHNIQUES 2013 Codorníu Napa Grand Reserve Brut Scharffenberger NV Brut Excellence Equinox Blanc de Blancs Cuvée de Chardonnay R. Stuart & Co. NV Bubbly Analemma Atavus Blanc de Noirs Wm. Heritage Vin- tage Brut Estate Vintage/NV 2013 NV 2001 NV Bubbly 2013 2014 AVA Carneros, Napa County Mendocino County Santa Cruz Willamette Valley, both WV and Dundee Columbia Gorge Outer Coastal Plain Soil Type(s) Haire clay and loam clay Pinole loam sandy loam Jory, volcanic, loess and Woodburn clay loam Downer loamy sand Aspect south southeast southeast south, southeast south, southeast Chardonnay (northwest) Pinot Noir (southeast) Elevation (feet) 275 281 to 404 670 300 650 1,800 200 Clone(s) 115, 4 and Pommard 5 Pinot Noir 13 and 115; Chardonnay 131 and 4 Dijon Chardonnay 76,96, and P.Blanc Mariafeld Chardonnay 95; Pinot Noir 667 and Pommard Rootstock 1103 110 and 5BB SO4, 3309 101-14 and 5BB AXR Chardonny 108 graft and 101-14; Pinot Blanc on 3309 N/A 3309 Vine spacing Block 1 - 11'x4' Block 9 & 15 - 9'x4' Mostly 5'x10', but we also have 9' x 6' and 8' x 5'. 8'x8' Chardonnay on 9'x9'. P. blanc on 5'x8'. 10'x6' 8'x6' Trellis Quad and VSP VSP, LYRE horizontally divided double-curtain trellis. VSP VSP Double guyot VSP Pruning cordon, 2 bud spurs Cane, spur bilateral cordon cordon cane cane Harvest Brix° 19.3 19 20.3 18-22 19 18-19 Harvest Ph 3.3 3.1 2.80-3.2 3 3.2 TA (g/L) 7.7 9.5 9.8 8.5-12 12 9.47 Base Wine Production Press Willmes Bucher Vaslin: (1) 8 ton and (1) 12 ton, both loaded with whole clus- ters via a hopper. Whole Cluster Europress 4000 TP-10 Willmes mem- brane Euro Machine Pneumatic press SK PST-8, 800 liter pneumatic bladder press. Press time cuvée 1: 120 gallons per ton; cuvée 2: 20 gallons per ton. cuvée 1: 125 gals per ton; to cuvée/next 25 gals/ton to taille. cuvée 1: 130 gal/ton, taille used for still wine. No SO2 at pressing. Free Run after 5' spin, i.e., roll the press for five minutes with no pressure, just to break up the grapes a little bit. Then more free run after another 5' spin. About 100 to 110 ga/ton. Eight hour pressing, press cuts vary based on fruit composition. Champagne cycle series of three presses that ramp up to 1.2 Bar with 1 or 2 rotations between. Yeast(s) DV10 EC1118 EC1118 EC 1118 native/ ambient BCS103 YAN (ppm) 225 200-350 No 140 N/A Not measured DAP/nutrient additions Yes DAP as needed and Thiamine @ 58mg/hL No Fermaid K if necessary to get to 140 ppm YAN None .24 g/L DAP + springferm at start and 1/3 depletion Fermentation temperature 55º to 60º F 60.8º F 52º-56º F 60º F 88º F 51º F Fining Polyvinylpolypyrrolidone (PVPP) Isinglass post fermen- tation, followed by cellulose filtration None during primary Bentonite No .06 g/L Bentonite Racking Yes 24 hours after pressing, and post fermentation. Twice after primary ferment. Typically three times, then fined and prepped for tirage. Once Kept on lees stirred with nitrogen until fining. Cold stabilization Yes Yes Yes. 38º F - seeded w/ cream-of-tartar. Yes. Below 28º F Yes 3 weeks at 29º F