Continuing to pursue bottling this spring - today tested and racked the
'06 Marsanne / Viognier blend in preparation for bottling.
The wine tests at .1% or less residual sugar (clinitest) and has been
completely still for a long time now. pH between 3.1 and 3.2 (flaky pH
meter - need new electrodes!). SO2 tested at <8 ppm (AO), so added K2SO5
solution to get back up to 30 ppm. Alcohol 12.3%.
Mrs and I both tested, and had remarkably similar tasting notes: Wine is
brilliantly clear, a pale yellow / gold color. The nose is complex and
fruit forward - notes of citrus and peach. The taste is dry but fresh,
well balanced, with a slight minerality we both enjoyed.
This was our first venture into blending our estate Marsanne. We had
access to some orphaned Viognier at a frind's place, so harvested and
fermented the two separately, blending during 'secondary'. 70% Marsanne, 30%
Viognier.
Plan is to bottle in a week or two. 11.5 gallons should yield 59 or 60
bottles (5 cases). We're thrilled - and thinking we will make this same
blend again this next year.
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