Our newbie winemaker, Michael, has his 130 lbs of Syrah grapes from the Templeton Gap area of Paso Robles.  They spent 3 days at 38 degrees to allow the grapes time to sit with the skins, but keeping them from beginning to naturally ferment. When I got on scene the grapes were two days out of cold storage and ready to receive their yeast. Literally up to his elbows in grapes, Michael was surrounded with beakers, syringes, viles, jugs and measuring cups. The grapes were in their bin with a 12 inch thermometer sticking out of the center of the purple mass. After some difficulty measuring the “titratrable acidity”, it was time to, basically, temper the yeast before adding it to the must, which was still quite cold from its time spent in the cooler. Michael kept adding, one cupful at a time, the cool must to the warmed yeast, attempting to bring the temperature of the yeast mixture down without shocking it. (Turns out Michael actually liked chemistry in college). The science experiment went well and now fermentation and punch down.

I’LL DRINK TO THAT!

FOUR VINES – Heretic- Petite Sirah, Paso Robles – 2007

One of winemaker, Christian Tietje’s, “Freakshow” lineup, this wine is sourced from old vine Petite Sirah from Paso’s calcareous soil. Aged for 16 months in 100% French Oak. Lots of cherry and berry fruit in the nose. Flavors of strawberry, tobacco and mocha. Big, rich layers of black fruit and spice – serve with roast prime rib, pot roast, roast chicken or lamb. This wine and all the other “freaks” are wonderful wines. Check them out at www.fourvines.com.