A Man, a Bottle of Wine, and Some Stinky Cheese

Status

napakev — Wed, 24 Sep 2008 02:55:31 +0000

Well since we crushed here are the developments:

- I brought samples in the lab and the acids came out nice with ph’s for the rose and red 3.51 and 3.66 respectively, we are likely to have to add some acid as during fermentation tartrates are dropped.

The sugars however spiked. The rose was 27.1 and the red was 28.8. Therefore unless we want a fire water rose and stuck fermentation on the red, we have to water back. I have added 2.25 gallons to the rose to bring it down to a potential alcohol of 14, and may water back further. The red, I have added 9 gallons and might have to go as high as 13 to get it back into the 14.1 to 14.4 range. I am bringing samples into the lab tomorrow.

So, we are definitely pressing on Saturday with the fermentation cranking away. Paul and Rachel are the only ones in the group that I know have trucks to help pick up the press. I don’t want to put anyone out Sunday morning, but if there are any volunteers I would be grateful.

Raise your hand if you think you can help out between 11-4 on Sunday. I only need a few!

Stay tuned for more details.

Ok, Step 1 down, 17 to Go

napakev — Sun, 21 Sep 2008 06:01:43 +0000

Well we crushed and thanks to all involved it went even better than planned. To tell you the truth I was sweating it pretty badly leading up to Saturday. I got notification that the grapes were being picked for Friday early in the week. So I rallied the troops for a Saturday crush.

Rachel and Mike saved the day with the pickup and trailer helping me get the grapes from Napa Cellars at 9:30 this morning. We setup, sterilized all of the equipment and got going on the crush at about 10:30. Ross joined in and we began the saignee of the rose first. The Syrah was imparting a lot of color, but we continued on.

Then arrived Rick Vega, his wife ( a “Luxury” enologist at Beringer up the street), Erika and Olivia. At this point I sat back, picked up the pizzas and let the crew crank away.

As lunch was on, Malcolm, Natalie, and Paul all showed up with some extra beer (wine makers drink beer during the wine making process, however we downed a few bottles of wine as well after the clean up).

So where do we stand? The free run was hitting about 25 brix (about 14.5% potential alc). The rose has been inoculated with VL3 and is going in an ice bath. Rick’s wife promised me that a lot of the color will fall out during fermentation. So if it doesn’t its all on her . I will check in tomorrow with rose brix readings, and a report on the red inoculation.

My Thumb, Twitter, and Cocaine

napakev — Fri, 19 Sep 2008 06:03:02 +0000

So many of you have heard that I cut my hand open at bocce trying to open a bottle of wine. I was using one of those stupid two pronged Osos, and the neck of bottle shattered in my left hand. At first I was amazed that I could be holding a pile of glass in my palm without getting cut. Then I noticed the gaping hole in the webbing by my thumb and all of the tendons showing in my hand. There was no pain and almost no blood. But at the urging of the team, I had my buddy Malcolm take me to St. Helena hospital.

Before sowing my hand up, Dr. Mischkin asked if I was allergic to any pain killers such as cocaine. To tell you the truth I did not realize cocaine was a pain killer, but I replied that I would not know if I was allergic given that I had never tried it. Having not taken the bait on his clever ruse, he sowed my hand and sent me on my way.

Now the weird part. I get an email from my one of my best friends in Boston Kevin Shea, asking if the following twitter message some how pertained to me:

I saw Kevin’s tendon when he sliced his hand on that wine bottle.

09:40 PM September 18,

So the news of the “hand job” was broken only minutes after by Helen Jane. Go figure Twitter spread the word. Now only if Twitter can contact Cost Plus World Market and get me compensatory damages.

So Were are We Getting these Grapes From?????

napakev — Sun, 14 Sep 2008 23:12:36 +0000

Many of you wanted to know where we are getting the grapes from. I am attaching a google maps image of the area so that everyone can see. Our Grapes are the north western side of the red area. The lower elevation to the right, I believe, but don’t quote me, is the block Nickle and Nickle uses for their Syrah.

Grape Status – First Samples are In

napakev — Sun, 14 Sep 2008 23:09:41 +0000

Ok, I just met with our grower relations guy and the first samples are in. I was a little nervous since a ton of reds are coming in right now in the valley which is almost a month earlier than “normal”. So the sugar was at 24 brix, PH at 3.2, and TA was 1.04. What does the mean? The sugar is nice, but the acids are high meaning that we still have probably about 2 more weeks depending on the weather. For those of you outside of Napa, fall is already arriving with foggy and cool mornings giving way to 80′s during the day. So keep your fingers crossed, we should see grapes sometime around the 25th!

Newest LBP Release 2006 Napa Valley Cabernet

napakev — Mon, 03 Dec 2007 06:07:13 +0000

Well the 2006 vintage is in the books. Just in time too as the oak was powerful on this young wine, but not too powerful. I will right up some notes on it when it has had a few months in the bottle. The bottle came out looking fantastic courtesy of all the people who helped me bottle including Kim, David, Cheslia, and Kim’s friend. It was a lot of fun. Hopefully the 2007 vintage will get a little more barrel time with only half new French oak. Stay tuned for the review!

Alston Park Balloning

napakev — Sun, 25 Nov 2007 18:05:24 +0000

Well, anyone who even remotely complains about there being nothing to do in Napa needs to have their head examined. Seriously. Just one of those days I was lucky enough to have my D70 in hand during a dog walk.

LBP Rose Released – White Zinfandel Redux

napakev — Sat, 24 Nov 2007 06:08:50 +0000

Now when I say released I mean I made a case and a half. Intense acid and strawberry for this very rare wine. Its so rare that I may only subject my boccie team mates to it! A couple of notes from having done a rose:

1. Wax is not an easier closer to make than a PVC capsule

2. Never melt hot wax in an All-Clad pot….. if you ever want to use it again

3. I still don’t know how to get pink wax off of the hood of my stove, any tips?

4. Wax, when refrigerated becomes virtually impenetrable. Chisels to be included with each bottle.

5. Trespassing, fruit flies, wax burns, ruined pots, sticky kitchen floors, $120 dollars in supplies, a bad back are all simply a small price to pay for having made 16 bottles of my own wine!

Oh Sacramento International Airport, You are so Rosy!

napakev — Sun, 15 Jul 2007 02:06:14 +0000

Well I wasted no time getting liqoured up at the new, might I add kick ass wine bar at Sacramento International Airport. Vino Volo offers several flights of wine to choose from. At 1:30 on a Friday starting vacation I reasoned rose was the way to go. What is great about this wine bar is that they put a card under the glasses so that you can see their description as you drink.

Burgundy Bee Gets its Day!!!!!

napakev — Sat, 07 Jul 2007 01:23:47 +0000

I have always loved this photo.

I am sure the bee has long since passed.

But he had his day in the sun.

Hope he had fun.

Now to all of the people who drove by and asked, what on earth is Kevin taking a picture of,

I say hah!!