Hi....this fall I have access to these grape
choices.....Cab.Sauv.........Zinfindal.....Syrah....Question / which
blend might work?
1......2/3 Zin to 1/3 cab sauv
2.......2/3 Zin to 1/3 syrah
3......2/3 syrah to 1/3 cab sauv
....anyone ever work with these blends?......I have to order by
I am asuming you are sourcing from Central Valley of California (CA)
and are buy in 36Lb Lug/Cases
IF so you will need 3 case for 23L/6 US Gal of finished wine: OR
6-7 cases for 54l /15 US gals
Cab Sav give the greatest body + berries , but needs more time to
The Caifornia- Central Valley Cabs generally don't have much varietal
flavour(Over cropped/irrigated) Most like to be from middle aged vines
7+ years old
The Zin will give (some times) Spicyiness and Berry flavour. Also if
Cnetral Valley CA.are most like to be from older vines(15Yrs +) than
Cab or Syrah , so have more favour/ concentration. Depends on specs.
-Most Homewine Makers I know have made wine with these grapes with
The Syrah will give spiciness and more subdued fruit flavour. Will
be from the youngest (3-7 years old =least concentrated) vines if from
Central Valey CA.
May be 1/3 of all the above.
Quote......Consider some Sangiovese in your blend.
.......Please elaborate....and suggest a blend using Sangiovese ,Cab
sauv.,Zin., syrah in any combination....due to Budget concerns I can
only get 3 lugs this year but I do make second wine and(blush) I even
pull off a third that is light but quite nice.As you guys seem to know
the Central Valley Grapes quite well your input is quite valuable to me
....thanks so much.andy j.
I bought grapes from S&S in Baltimore last year. The grapes I bought were
Lodi grapes and the ones I bought were a mix of Sangiovese, Merlot, and
Cabernet Sauvignon. I do not know the percentages - and probably neither
do they - but the numbers after crush were about 23 brix and a pH of about
3.4. The wine is now in barrel and taste pretty darn good. It is one of
the few wines that I have not had to do a thing to except crush the grapes
and ferment. I believe that individually the Merlot and Cabernet Sauvignon
probably would have been high brix but I think the Sangiovese brought it
down and probably helped overall.
Cab and Syrah from the Central Valley blend really well; I never did
Zin from grapes but can't imagine it being bad in a blend. I usually
end up blending the cab and Syrah 50/50; personally i think the Syrah
is the best of the bunch.
I usually make a rose from Grenache that comes out well; after pressing
those skins go into a pail of red juice I happen to be making too.
Well....I think I might try..2 lugs ZIN to 1 lug cab Sauv....Its all a
gamble anyway.with these grapes you never know what you'll get.... to
paraphrase Forest Gump......any final thoughts?...and thanks for the
input guys.....andy j
Go for it, just measure the acid. Central Valley grapes are often
pretty ripe and low in acid. If you have high pH and low acid use
tartaric only for additions, it swing pH better than malic or acid
A follow-up question of similar nature. What's the thought on 100% Cab,
or almost all Cab with a little petite verdot? I was unable to get
Merlot as I did last year, and notice very few people stick with
I've done a straight Cab. More correctly, I should say I've fermented
Cabernet and Merlot seperately and bottled some as Cab, some as Merlot
and some as a blend. I think I prefer the blend.
IMHO, I think the best grapes being shipped to the North East are the