GIOIA, For The Trade
TIGGY 2008 Paso Robles
This wine is from Huehuerro Vineyard on the east side of Paso Robles. The Grenache yields were 4.5 tons per acre and the Tannat yields were 3.5 tons per acre. The grape clusters produced 158/152 gallons of grape juice per ton, providing plenty of concentrated flavors in the finished wine.
We crushed & destemmed the grapes leaving 5% whole cluster. We cold soaked for 48 hours. After the must warmed to 55 degrees F, the 1 ½ ton bins were inoculated with premiere cuvee cultured yeast. Primary fermentation lasted 11 days when we pressed the must into the tank. The wine settled for 2 days before racking into barrels. The wine was inoculated with OENOS cultures to start the secondary malolactic fermentation. The wine aged in French oak barrels for 22 months.
56 cases produced
Varietal Blend: 60% Grenache 40% Tannat
Huehuerro Vineyard
Harvest date: Oct. 2, 2008
Brix: 26.0
Fermentation: 11 days
Aging: 22 months in French oak barrels
PH = 3.44
Titratable Acidity = .682g/100ml
Alcohol = 14.5%
BACIA BIANCA 2009 Santa Barbara County
The Chardonnay grapes were harvested on October 5, 2009 & yielded 5 tons per acre. The grape clusters were gracious & produced 154 gallons of grape juice per ton, providing plenty of concentrated flavors in the finished wine.
The Chardonnay was whole cluster pressed into a 300 gallon tank & cold stabilized for 24 hours before racking into barrels. The primary QA23 & M2 yeast were added directly to the juice. These strains are specific for developing the aromatic production of fresh fruity aroma & blossom notes in the finished wine.
After primary fermentation finished, the wine was inoculated with DH cultures to start the secondary malolactic fermentation. The wine aged in French oak barrels for 9 months.
56 cases produced
Varietal Blend: 77% Chardonnay 20% Muscat Alexander 3% Pinot Gris (from Continental Vineyard in Paso Robles)
Appellation: Santa Barbara County Fresno County & Paso Robles
Harvest date: Oct. 5 – Sept. 14 – Sept. 21, 2009
Fermentation: In the barrel with QA23 & M2 yeasts
Aging: 9 months in barrels
PH = 3.4
Titratable Acidity = .69g/100ml
Alcohol: 13.5%
CHARDONNAY 2008 Santa Barbara County
The grapes were harvested on 10.15.08 & yielded 4.0 tons per acre. The grape clusters were gracious & produced 165 gallons of grape juice per ton. This provided plenty of concentrated flavors in the finished wine.
The Chardonnay was whole cluster pressed into a 2,500 gallon tank & cold stabilized for 24 hours before racking into barrels. The primary QA23, T306 & m2 yeast were added directly to the juice. These strains are specific for developing the aromatic production of fresh fruity aromas & blossom notes in the finished wine.
After primary fermentation finished, the wine was inoculated with CH35 cultures to start the secondary malolactic fermentation. We used 30% New French oak barrels. The wine aged in the barrels for 9 months.
100 cases were produced
Varietal blend: 100% Chardonnay
Appellation: Santa Barbara County
Harvest date: 10.5.08
Brix: 25.5
Fermentation: In the barrel with QA23, T306 & M2 yeasts
Aging: 9 months with New French oak 30% & 70% seasoned barrels
PH = 3.48
Titratable Acidity: .64g/100ml
Alcohol: 15.7%
PINOT NOIR 2009 Santa Barbara County
This wine is comprised of 2 vineyards: Los Alamos Vineyard & Garey Ranch Vineyard in the Santa Maria Valley. The grapes clusters produced 152 gallons of grape juice per ton, providing plenty of concentrated flavors in the finished wine. The Pinot Noir yields were 4.0 tons per acre.
We crushed & destemmed the grapes leaving 10% whole cluster. We cold soaked for 24 hours. After the must warmed to 55 degrees F the 1 ½ ton bins were inoculated with RC212 cultured yeast. This strain is specific for its use in Pinot Noir for expression of varietal fruit & spice. Primary fermentation lasted 9 days when we pressed the must into 500 gallon tanks. The wine settled for 2 days before racking into barrels. The wine was inoculated with OENOS cultures to start the secondary malolactic fermentation. The wine aged in French oak barrels for 10 months.
75 cases produced
Varietal blend: 100% Pinot Noir
Los Alamos Vineyard 12-1/2% Clone 115 & 12-1/2% Pomard
Garey Ranch Vineyard 75% Clone 777
Appellation: Santa Barbara County
Harvest dates: Sept. 12, 2009 Los Alamos Vineyard Sept. 15, 2009 Garey Ranch Vineyard
Brix: 25.2
Aging: the wine aged in barrels for 10 months
PH = 3.48
Titratable Acidity = .662g/100ml
Alcohol: 14.3%
CABERNET SAUVIGNON 2006 Paso Robles
The grapes were harvested on Sept. 26, 2006. They yielded 4.0 tons per acre from Halter Ranch Vineyards. The grape clusters produced 150 gallons of grape juice per ton.
We crushed & de-stemmed the grapes into open top 1 ½ ton fermentors. After the must warmed to 52 degrees F the bin was inoculated with BDX cultured yeast. BDX is used to optimize color & structure with soft tannin extraction & increased mouth feel. Lower fermentation temperature contributes to varietal fruit character & enhanced complexity.
Primary fermentation lasted 11 days. The must was then pressed into 500 gallon tanks. The wine settled for 2 days before racking into barrels.
The wine was inoculated with OENOS cultures to start the secondary malolactic fermentation. We used 40% new French oak barrels. The wine aged in barrels for 22 months.
75 cases were produced
Varietal blend: 100% Cabernet sauvignon
Appellation: Paso Robles
Harvest date: Sept. 26, 2006
Brix: 24.5
Fermentation: 11 days, BDX yeast
Aging: 22 months new French oak barrels
PH = 3.42
Titratable Acidity: .689g/100ml
Alcohol: 14.48%