DeChaunac Grape Vinting tricks?

Question

I'm working with a friend who plans on opening his winery in 2007. He had the state enologist stop by and taste his wines. Received good reviews with the exception of dechaunac grapes, brutal comment was "tastes like burnt rubber".

grapes were picked and crushed, sulfited, innoculated with red pasteur yeast and lowered to 48 degrees. left on skins for 10 days and pressed. initial brix was about 18 and pH 3.29.

other grapes from this vineyard have not required any DAP addition as it is very fertile soil (perhaps too much nitrogen available even). Sulfur or copper was not used as sprays.

any suggestions for vinting with the grape, pitfalls or watch outs?

thanks in advance, david webb

William Frazier · Accepted Answer

David - I used to grow DeChaunac grapes. About the only nice thing I can say about them is they look nice on the vine. The wine I made from these grapes tasted like gasoline. Part of that is due to the winemaker but I make some excellent wines from other grapes. I'm serious when I suggest your friend consider grafting another grape on his DeChaunac roots. This should only put this part of the vineyard out of production for one year. Good luck.

Bill Frazier Olathe, Kansas USA

Droopy · Answer

While I have not grow the grapes or anything, I have tried wine made from DeChaunac grapes here in NE.

It was unremarkable...not that it tasted bad....it jsut did not taste outstanding. The tannin was a bit outo f balance and there was not enough fruit.

DeChaunac Grape Vinting tricks?

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