Thanks Jeff

originally posted by Brézème:
Jim,

This is the total time where solids are in contact with liquid, including fermentation.

I usually go for 10 to 14 days total.
All my 2008 northern rhone where pressed around 70 g/l of residual sugar, in order to avoid maceration of skins, seeds and stems into alcohol (greater extraction), and ended their fermentation without solids like a white wine.
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Explanation appreciated.
Best, Jim
 
jim is a very consistent source of american pinot recommendations.

i wholeheartedly concur with his suggestion that you all go large on the 2008 Rhys, Pinot Noir Skyline Vineyard .

teh fightclub roolz preclude my commentary on the rest of this shit.

fb.
 
Myself, I helped the Teutonic Wine Company harvest their Alsea vineyard in early November and most of the stems and seeds were quite brown and soft. The fruit came in at 17 brix but most of the grapes sure tasted quite ripe and delicious thanks to the long hang time. Barnaby was originally thinking he'd have to make a sparkling wine from these spätburgunder (his term) grapes, but last I heard he was thinking they just might make a terrific still wine, based upon the flavors.
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Speaking of, Teutonic has totally renewed my hope for Oregon Pinot. Their 2010 at 11% and looking like rose in the glass fully rocks.
 
originally posted by Florida Jim:

Pete,
I have heard this said many times but, for the life of me, I can't figure out what a "ripe" stem is.
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Long time lurker, etc, etc.

Jim, what we mean when we are talking about ripe stems has nothing to do with color. It has to do with how dry the stems are at picking. You can use neon green stems from a site that is extremely rocky with shallow soils and be very successful with 100% stem inclusion. The key, we think, is water. When a soil drains off water quickly, combined with low to no irrigation, the stems tend to not have any sap running at harvest. We usually break the stems open and taste them and if they are dry and have that walnut skin taste, we will use them.

What we've been doing in recent years is pinpointing sub-blocks that either work or don't and have been selectively destemming the blocks that continually don't work. Skyline has been 100% whole cluster all along because it has the shallowest soils of any of our sites (2-4 inches average). This means that it holds zero water and, even at 20.5 brix, the stems are ripe (meaning dry). Hope that helps and see you Monday-

Jeff
 
For some reason, I'm guessing Jeff is going to get a pass from the normal Disorder welcome.

For my part, [BEEP] and welcome Jeff! I hope you stick around!
 
Bring it, huh?
Wait until Monday.

Be in good voice; I have lots of questions and the gang with me will make me look sub-dude.
Best, Jim
 
As a person who has traditionally eschewed the traditional welcome I'll just say that I find the stem discussion fascinating. Thanks!
 
Fuck off Jeff, and thanks. I've actually never heard that before. I've also asked some French vignerons about ripe stems and gotten a "what the fuck are you on about?" look in return.
 
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