Making Wine the Vino Superiore Way – March 7, 2015 progress report

      3 Comments on Making Wine the Vino Superiore Way – March 7, 2015 progress report

It’s been 2 weeks since I introduced oak chips into the 2011 and 2013 #VinoSuperiore Sangiovese wines.

I tasted the wines and the amount of oak is just perfect. The influence in the 2011 seemed lesser, but I racked anyways. It has a nice bite. The 2013 showed more of the oak influence, though still subtle. It too has a nice bite and will probably be a stunning wine in 6 months. Both wines are still showing their splendid deep, rich color.

It’ll be hard to wait before I start drinking these fabulous wines.

Daniel

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3 thoughts on “Making Wine the Vino Superiore Way – March 7, 2015 progress report”

  1. Lindsey Duvall
    I am curious how the 2013 Vino Superiore Sangiovese turned out. I am planning on picking up some next weekend.

    I read the Vino Superiore “Enologist Notes and Recommendations, 2013 Vintage Notes” which say the 2013 harvest had unripe seeds and recommended delestage as a remedy. http://vinosuperiore.com/wp-content/uploads/2014/05/Vino-Superiore-2013-Enologist-Notes-27-Nov-2013.pdf

    Do you have any thoughts or comments in light of your experience with that vintage?

    My plan is to use Lallemand’s BM45 or BM4x4 yeast, Lallzyme EX in conjunction with FT Rouge fermentation tannin, medium+ French oak beans in stainless, and finish with VP41malolactic.

    I used this recipe with the BM45 yeast and some Lodi Sangiovese in 2014 and our guests at my daughter’s wedding last month consumed 13 of 19 gallons (together with other adult beverages). It is a fun, 2 year old Brunello-style wine which is a personal success. I doubt that it will make it to the required 5 year Brunello aging requirement.

    Investing in the frozen Tuscan must means that I’m laying it on the line, so I just want to get it right.

    Any comments, thoughts, or suggestions will be appreciated.

    Reply ↓
    1. Daniel Post author
      All I can say is that the wine is outstanding. I originally seemed to have a preference for the 2011 but the 2013 seems to be gaining some ground. The only regret is that I made a single pail — it was a test. I made 15 pails last year of the 2011 vintage; it is now aging in barrels. The 2013 is slightly over 2 years old since I made it, which is way too young for me. I drink my reds after 3-5 years, sometimes much older. I did not do any delestage; I did not see the need. I used BM4x4 with PEC5L/Color X with some Tanin VR Supra for color stabilization and VP41 for the MLF. Now aging in 55-L French oak barrels.
      Reply ↓
  2. Amanda Adamek
    Hi Lindsey,
    My name is Amanda and I am the Digital Marketing Strategist for Vino Superiore. From what you’ve described above regarding your plans for the Vino Superiore Sangiovese, we think you will have an amazing wine! We have used BM4x4 (as has Daniel), D254, D80, D45, and BDX yeast strains. In some cases we have fermented each separately and then combined after fermentation was complete.

    If you would like, you can email me at amanda@vinosuperiore.com, and I can put you in touch with Joe, the owner of the company. He would happily chat with you about your plans for the grapes – we recognize that our grapes are an investment and want our customers to make a wine that they will enjoy!

    Reply ↓

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