Adjusting PH in Wine with Acid Additions The 2012 Vintage When Central Valley makes a visit to Suisun and Napa. Ph and Acid adjustments just became a reality again.
I thought twice before writing this blog. The thought of the past still vivid in my mind was something I always hoped would remain there. But unfortunately this is not the case. Another reason not to write this blog is it conjures so many memories of the old winepress days and the endless arguments and subsequent banning and suspensions for discussions that in the moderators’ eyes got out of hand. Yes discussions of Acid and Ph for some reason became extraordinarily heated. I don’t think I have the energy to re-live them again. Nevertheless for the purpose of education and sharing of thoughts among serious Amateur Winemakers I decided to step in to what I hope is not a mine field. In any case if the bombs should go off my decision to go forward is based on many members of the Westchester Amateur Winemakers Club having no idea or experience dealing with a vintage such as the 2012 variety. So from that standpoint I hope this post will serve them well.
When Paul Gatti relayed to me in November of 2012 that the Tartaric Delivery Trucks were working overtime in Napa I chuckled. Our own 2012 Beckstoffer George the Third Cabernet Sauvignon at crush tested with a PH of 3.85. This reading was certainly much higher than the past 3 vintages. We did add a touch of tartaric to the must but very lightly and cautiously having learned of rising TA at the end of fermentation with grapes coming off the M&M Grape Cold Chain.
We documented all of ph of the varietals we made this year but it was only the George the Third where we added some tartaric at crush. Here are the PH results at Crush for the Varietals
Suisun Duet (Wooden Valley/ Koch) Cab Sav 3.53 24.5 9/26 Lower than others reported on Winepress
Wooden Valley Primitivo 3.75 24.5 9/26
Lanza Musto Sangiovese 3.3 25 10/7
Paso Robles Petite Verdot 3.67 22 10/14
Wooden Valley Petite Sirah 3.75 22 10/7 lower than other years that were colder but yet ripe
Wooden Valley Napa Gamay 3.45 22.5 10/28 very long hang time, ripe , a tad over cropped
Napa Beckstoffer Las Amigas Merlot 3.65 26.5 10/14 as expected from Beckstoffer
Napa Beckstoffer George the Third Cab Sav 3.85 26 10/20 typical as expected from Beckstoffer
So those were the numbers. Here are the numbers now post mlf:
Suisun Koch Cab Sav Suisun Duet (Wooden Valley/ Koch) Cab Sav Ph 3.7 TA .58
Woooden Valley Primitivo Ph 4.01-4.1 TA .46-.48
Lanza Musto Sangiovese not available at this time
Paso Robles Petite Verdot Ph 3.75 TA 55
Wooden Valley Petite Sirah Ph 3.81 TA 52
Napa Beckstoffer Las Amigas Merlot not available at this time
Napa Beckstoffer George the Third Cab Sav Ph 3.70 TA .58
Wooden Valley Napa Gamay Ph 3.18 TA .66
While we still need a few numbers to complete the list, these should be available shortly we can see we need to deal with the Primitivo among others going forward. I will leave the conversation for the time being at that. Comments please.