Journal | October 14, 2021
Palate-Based Winemaking
Linden’s red wine fermentations have already completed. The yeast had an easy go of it this vintage as alcohols are on the low to moderate side (averaging around 13%).
Knowing the characteristics of this year’s grapes, we have been conservative with extractions (the infusion of skin tannins and flavors) during fermentation. This means that temperatures have been lower, and movements (pump-overs and punch-downs) have been less frequent and gentler.
Our last extraction decision is time. At what point has the wine soaked up enough, but not too much from the skins and the seeds. If we under-extract (drain the wine from the skins too soon) the wine will be simple and lack structure. If we wait too long the wine could be astringent, bitter, and dried out.
The decision in based solely on taste. Taste is somewhat subjective, so we try to discipline our tasting regiment. Every two days we take two samples from each lot. In Linden’s library, one of the samples is tasted alongside a sample taken two days previously. We can then taste the progression of extraction. This procedure continues every two days until we decide to drain the wine off its skins.
After a dozen years of doing this we (Jonathan, Shari, and Jim) have gained the confidence to make the call to drain before it is too late. Too late means that the wine has been over-extracted and dried out.
Tomorrow we drain Petit Verdot which can quickly become rustic and ornery if over-extracted.
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Linden Vineyards / Learn More / Latest at Linden | Journal: October 14, 2021