A Journey into winemaking: My Personal Experience

In a departure from the usual topics, I felt compelled to share my recent foray into the art of winemaking. This isn’t about concocting a simple fruit wine; rather, it’s an exploration of carefully crafted flavors and a celebration of a hands-on process that many might find daunting.

This past August, I embarked on a project that began with the harvest of 300 pounds of Sauvignon Blanc grapes from a vineyard in Washington State. The grapes were ripe, boasting a sweetness of 23.5 brix and a balanced acidity of 3.4 pH. With determination and a clear vision, I set out to transform these grapes into a wine that would stand out amongst the crowd.

Utilizing a one-year-old Acacia barrel, previously reserved for brewing beer, I initiated a natural fermentation process. The excitement of watching the fermentation unfold was accompanied by a significant commitment of time and energy. I decided against the practice of bâtonnage, allowing the wine to age gracefully on its lees until the following April. At that point, I blended in a small portion of wine that had been aged in stainless steel to enhance its complexity.

What resulted was a refreshing and vibrant white wine characterized by vivid notes of grapefruit, lemon, and lime. Full malolactic fermentation added a pleasant creaminess on the palate, paired with a refined and lengthy finish. The influence of the barrel aging was evident but not overpowering, contributing subtle nutty and floral characteristics that set my wine apart from more conventional Sauvignon Blancs.

Reflecting on the entire process, I can genuinely say that I am thrilled with the outcome. This project was not just about producing drinkable wine; it was an arduous yet rewarding labor of love. My respect has grown exponentially for those who dedicate themselves to winemaking as a profession. The journey, while challenging, has instilled in me a deeper appreciation for the craft—and I look forward to continuing this exploration in the future.