Postponed Bottling, Let’s Talk About February’s Pruning

If you follow my Instagram, you may have seen relatively recent posts about the imminence of bottling. Well, bottling has been postponed for oak treatment. Why? Well, currently the wine is a little bitter and astringent. In other words, it has tannins that are just a little too harsh and need to soften. One could …

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Inspiration – The MOVI Winemakers of Chile

In mid February, my husband and I were blessed to find ourselves in Chilean wine country. On day one, we had an incredible time in the Colchagua Valley, visiting Lapostolle’s Clos Apalta and Neyen (gorgeous locations, mouth-watering wine of Carménère and Cabernet Sauvignon). We also had lunch amidst the vines at Vina Montes’ restaurant, Fuegos …

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Let’s Talk Malo

Back in August, I added malolactic bacteria (the “malo”) to my pressed wine so that second fermentation (aka. malolactic fermentation, aka. MLF) would begin. More specifically, I added MBR 41 because it can tolerate high alcohol, high PH, and high SO2 levels, all of which are typical for red wines from Texas. It was not …

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