Fine Tuning Native Techniques

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Fine Tuning Native Techniques

• Presented by
• Presque Isle Wine Cellars
• Doug Moorhead
• And
• Winemaker Kris Kane

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HAVE A PLAN

• Have a style that your aiming for before starting
• This allows you to make decisions on when to
  harvest
• Also tells you how to handle the grapes
• Cold soak
• Skin ferment
• Immediate press

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Keys to working with Natives

• Dont allow to over ripen
• If cold pressing be prepared for a mess
• Use pectic enzymes prior to pressing
• Some people choose to ameliorate
• My personal choice is to limit amelioration as
  much as possible I feel I can tame natives by
  planning ahead and harvesting at proper times

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Commonly Used Native Varieties

• Reds
• Concord
• Most Readily available
• Fairly easy to work with
• Can be made in different styles
• Fredonia
• Not nearly as abundant as Concord
• Feel it makes a better wine than Concord

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Common Natives Contd

• Whites
• Niagara
• most well known and common variety
• Probably the most finicky to work with
• Dutchess
• Not as widely used as other natives
• Relatively neutral and not as foxy
• Diamond
• Used to be quite popular
• Has potential to make best white native

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Natives continued

• Pinks
• Catawba
• Most versatile of native varieties
• Delaware
• Very popular in late 70 early 80s
• Very nice wines and great blender
• Steuben
• Achieves some of the best flavors as a finished
  product

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Concord And Fredonia

• Harvest Parameters
• Concord 14-16 brix and gt.7ta
• Fredonia a little earlier 12.5-15brix gt.7ta
• Ph generally not much of a concern with natives
  unless you let them get over ripe.
• If allow to get overripe find acid tends to just
  drop out
• If overripe a musty foxy flavor becomes more
  dominant

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Red yeast decisions

• Yeast decisions for Concord and Fredonia
• Primarily use three strains
• 71B my favorite
• Brings out more fruity flavors
• Metabolizes malic acid during fermantation
• Ec1118/PDM
• Strong fermenter with little or no maintenance
  needed
• K1V
• Used when a natural fermentation has started

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Concord Fredonia Processing

• Immediate dose of pectic enzyme
• Addition of sulfite? 40ppm if cold pressing
• 1st real decision upon style desired
• If fruity sweet blender or lighter colored
  varietal immediate press no skin contact always
  use 71B yeast
• If want better color and still stay away from the
  dominant foxy color crush and skin ferment for
  2-3 days max depending upon temp
• Not very aggressive cap management (punch down
  gently)
• If dryer style ferment on skins 4-6 days

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Red Processing Continued

• After pressing
• Settle over night and rack
• Chaptilize ? 20-22 brix
• Adjust acid if over 1.0mg/l
• Potassium bicarbonate later cold stabilize need
• Calcium Carbonate
• Addition of yeast nutrient
• Monitor fermentation for oddities frequently
• (H2S, Va, or any other odd tastes)
• Rack about 1-2 weeks after completion of
  fermentation

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Red Wine

• After settling for an extended time ? rack
• Keep sulfites around 55ppm
• Typically dont need to use any extra fining
  agents
• Cold stabilize and filter before bottling

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Blending and Finishing

• Based on the style you were aiming for
• Sweeten to taste and balance for a straight
  varietal.
• If blending with another variety know what your
  aiming for
• Bringing in different flavors
• Achieving better color
• Adjusting acid
• Give more body
• You can use Pierson's square as a useful tool
  http//www.geocities.com/NapaValley/8280/acids.htm
  l

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Niagara

• Harvest Parameter 12-14 brix
• Most important not to allow to become over ripe
• If over ripe picks up heavy fusel character
• Picks up a dark golden hue

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Niagara Yeast Options

• 71b- first choice because of acid decrease
• Ep2/ cote de blanc
• Slow steady fermenter
• Keeps cool
• Ec1118
• K1V

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Processing

• Addition of Pectic Enzyme
• Addition of sulfites at press 60-70ppm
• Crush and Press
• Settle out in chiller
• Rack
• Pitch yeast
• Chaptilize to 20-21 brix
• Addition of yeast nutrient 1/3 way through
  fermentation

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Processing Continued

• Monitor fermentation
• Rack 1-2 weeks upon completion
• Maintain 75ppm sulfites
• Bentonite fine
• Keep tanks sparged (CO2- N)
• Cold stabilize/ filter

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Blending

• Know your numbers
• Typically sweeten to taste and balance of acid
• Like to add small amount of traminette 5-15
  percent
• Goes great with cold pressed concord for a blush

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Catawba

• Harvest parameters 16-18 brix
• Watch acid more than anything else
• Aim is as close to 1.0 as possible
• Know vineyard
• Keep low yields
• Quickest way to handle acid

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Processing

• Same as Niagara for most part
• If acid is high will ameliorate as last straw
• Treat same as Niagara all the way through

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Blending/Finishing

• Know numbers
• For a blush will use lowest acid red that is
  available
• For a white blend will use Delaware
• Blend to balance
• Sweeten to balance and taste
• Like to keep crisp
• Also makes a good option for a sparkling wine
  base because of acid

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Conclusions

• Pay attention to Harvest s and do not allow
  over ripening
• Minimize skin contact to side step the foxy
  notes
• Have fun
• Do not be afraid to experiment

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Special Thanks

• Country Wines and Alexis Hartung
• Doug and Marlene Moorhead
• Marc Lauri Boettcher