2011 Zinfandel Wine Making Data

Below are the technical wine making details for our 2011 Dry Creek Zinfandel.

Primary Fermentation

VINEYARDVARIETYCLONE(S)HARVESTTONNAGEVESSEL
TeldeschiZinfandelN/A01-Oct-110.7Plastic T-Bin

˚BRIXTAMApHYAN
26.07.43.963.44234
DATEPRIMARY FERMENTATION ADDITIONSQUANTITY
01-Oct-11SO250 (mg/L)
04-Oct-11Ameliorate (H20)38 (L)
04-Oct-11Tartaric Acid60 (g/hL)
05-Oct-11Yeast: D25430 (g/hL)
10-Oct-11DAP20 (mg/L)
10-Oct-11Superfood25 (mg/L)

Secondary Fermentation

Alc %TAMApHVAPRESSVOL (gal)VESSEL
15.457.452.053.50.4923-Oct-111501-Use French Oak
DATESECONDARY FERMENTATION ADDITIONSQUANTITY
24-Oct-11Vinflora Oenos100 (ml)
23-Apr-12Nutrients: Microessentials10 (g)