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Snooth User: h2w4

color extraction for Rose

Posted by h2w4, Sep 10, 2009.

I just thought people might like to see this, it's samples of Alexander Valley Vineyards 2009 Rose of Sangiovese taken last night. The fruit was crushed at noon. The sample furthest left was taken at 2:00pm, the next was at 4:00pm, and the next was at 6:00pm. the 2 samples in the foreground are a sample taken just before we drained the tank to press the fruit (6:35pm), and the one to the right is a sample taken from the free-run juice after the drain (11:45pm). You can see how quickly the juice picks up color while it sits with the skins


Reply by dmcker, Sep 10, 2009.

Interesting, and informative. Thanks, h2w4!

Reply by Gregory Dal Piaz, Sep 10, 2009.

What a great inside peak at winemaking!

Thanks for sharing this. i hope you have time to "pull back the curtain" again during this years harvest and share some more images of the less glamorous side of winemaking!

Reply by saignee, Sep 10, 2009.

Did you use any enzymes such as color-pro for the extraction? I usually do as well as give it 24 hour cold soak as I lose color in filtration and sulfite addition.

Reply by h2w4, Sep 10, 2009.

no we generally don't use any enzymes in the winemaking process except pectinase to help settles whites. This is purely juice, skins and time. We try to drain and press the grapes at a color level that is actually darker than we want the finished wine to be because of color loss during fermentation, filtration and sulfite additions.

Reply by corskier, Sep 10, 2009.

My 2008 Cab Franc Rose didn't lose much in the way of color through sulfite addition, it's still insanely dark. We'll see what I make one from this year, might be Grenache if I'm lucky.

I think in between your 4 and 6 pm samples you'd get a gorgeous clarity but still have enough color in the glass. We made a sangiovese rose last year for a client with a whole cluster press, no skin contact, and it ended with a similar color to your 2:00pm sample. It actually is one of my favorite colors, after the SO2 died down after bottling, it ended a beautiful salmon.

Reply by h2w4, Sep 11, 2009.

You asked for it, so here is an other photo of this year's harvest. This is our Estate Pinot Noir. This was the first fruit crushed this year. It actually just finished it's primary fermentation tonight. We pressed it off and will be starting the malolactic fermentation in a few days, and then it's off to barrel for the next 10 months.

Reply by h2w4, Sep 11, 2009.

oops, sorry, here's the picture

Reply by saignee, Sep 11, 2009.

Nice to live in sunny California No?

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