Brix Update

Sunday 1st September

Brix taken by Claudia, recorded as

row 1+2, 17 Brix 

row 3+4, 18 Brix 

Brix Update

Crop looks great, maybe 250Kgs ? 

Measured Brix today, the newly grafted rows with the biggest crop coming in at 15, the original 2 rows with smaller crop measuring 12.5

Brix Update

The grafted vines are looking very good;  looks like a bumper crop, probably 3 or 4 times the quantity on the old vines.

Brix measured today at 14.5.

Slow Fermentation

The fermentation has started very slowly, after 4 days there is a very small amount of very small bubbles only.  Measured the must yesterday at specific gravity of 1.106 which is very high, suggesting Brix of 25 and finishing alcohol content of almost 15%.

Last years white is looking good, altho still smelling off slightly too much Sulphur.

Vendemmia

Very nice harvest last night.   Jodie Jade Steve and Julie joined us for the Harvest.

We picked at 6pm, 92 Kgs from the original 2 rows of Pecorino, and 15 Kgs from the grafted rows for a total of 107 Kgs.

Grapes were left to soak on skins for 18 hours, gently pressed at 12 Noon today.

The juice was tested at 24 Brix.

Pecorino Update

We have had an unbelievably hot and dry summer.  A brief rain shower yesterday was only the 2nd drop of rain since we arrived on the 16th July.  The summer has been incredibly hot with temperatures at Orchidea in the high 30's for over a month.

Temperatures have dropped in the last couple of days, but it is still dry; and in the high 20's.

As a result, the grapes are ripening very early;  they were measuring already 20 Brix yesterday, so it is likely we will be picking in the next week or so.  The crop looks good, although the berries are very small.

Sangiovese

We have had the worse summer of weather that we have ever seen at Orchidea, and as a result the red grapes have really struggled to ripen.

The Sangiovese were being very badly attacked by wasps, so on the 8th October they were picked at only just over 20 Brix.  Total amount picked of 60 Kgs,.

The Montepulciano are still at around 20 Brix and these will be picked in the next day or two.

Very strange that the Brix could be so low for Sangiovese already into October.

The grapes were crushed, and left to soak on the skins for 48 hours, then gently pressed to make around 35 litres of juice.