Today we pressed the inoculated grenache and racked all of the syrah.
The grenache still had a lot of sugar (after more than two weeks of fermentation) and it is fermenting in the carboy. We decided to let the native-yeast grenache stay on the skins for a few more days.
The syrah is getting smoother. I think it will not be unduly harsh. We are going to need its higher acid and lower alcohol after the mourvedre with its high sugar content ferments.
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The grenache that we pressed in still fermenting in the carboy, off the skins. The native-yeast grenache that we left on the skins is also still fermenting.
The grenache continues to ferment but very slowly now. I think it's almost done. It has a lot of color and zesty acidity. We will need that and the hard, tanic syrah to counter the hot and sweet mourvedre.
We will need to press the remaining grenache soon.
The mourvedre is dark and flavorful. It seems to have a black cherry taste.
The counoise is still pale like a rosé. It also tastes like it has good acidity as do the grenache and syrah. I'm guessing that our cuvé will again be the complete field blend, because all of the grenache and counoise will benefit the mourvedre. The alternative would be to set aside some of the mourvedre by itself in order to strike a better balance in the blend.
Today we pressed the native-yeast grenache. About 2.85 gallons.
and perhaps next year we will have gone native completely.
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