While our other four acres of grapes continue to ripen, the Marquette is nearly finished fermenting. My goal was for the Marquette to be fruit-forward and consumable at a young age. Therefore, I made the decision a few days ago to press these grapes. There was still some fermentable sugar in the must (about 5 Brix for you home winemakers out there) and color extraction was beautiful (it’s a rich red/purple as you’ll see in the video). Wine picks up tannin from the skins and seeds during fermentation, and pressing early produces a wine lower in tannin (less astringent). Tannins are a good thing, but not really what I wanted for this particular wine.
Long story short, it tastes REALLY GOOD. Forget all that winemaking mumbo-jumbo, taste is what really matters! It’s definitely fruit-forward like I was hoping for and has a lively acidity. This wine could easily stand by itself as a varietal, but I’m going to wait and see how our Noiret and Chambourcin turn out. The volume was pretty low in Marquette this year, so it may be a good blending wine for Chambourcin or I may produce a dry red “Estate” blend with the three red varietals we grow. So many choices… what to do, what to do?!?
Thanks for reading.