Sunday, July 08, 2007


Today our rockroom bubbly took a major step toward being uh,... bubbly. Now the base wine here is some of our '06 Santa Lucia Highlands chardonnay that a few of us decided to make into our very own blanc de blancs. This was a lower alcohol, higher acidity batch than the stuff that went to bottle a couple weeks back (any of you drinking that yet?). As with champagne, the next step (the tirage), which happened today, was to mix in some sugar, some yeast, a dash of yeast nutrient blend to keep the yeast active and happy, and a little powdered bentonite (clay) to help settle the murk into a clump that can be "disgorged" later - like a year or so from now. So now we are learning about what makes bubbly - hey before you know it we will be sippin' it. And I have a feeling it is going to be tasty...

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