The Amber Ridge fruit came in Friday 9/11! Am making a barrel of the 115 clone and a field blend barrel of 2/3 667 and 1/3 777, which I’m hoping will make a magical final blend down the road…. Fruit was gorgeous and tasty, as usual, a pleasure to sort and eat! Nice intensity in the smaller-berried 667, brighter candy notes from 777.
Haven’t been posting my Amber brix readings but it’s been climbing steadily since the beginning of the month, very even and warm weather in Windsor. We picked at 26 brix, 3.45 pH, and 8.00 TA. The must has risen a few brix; will do some minor amelioration. Everything was 100% destemmed; the 667 I lightly crushed to release some of the nice tannins I was tasting, maybe give the 09 a little more traction than the 08 in the mid-palate?
Will be cold-soaking for five days, then inoculating next week with RC 212, my usual Burgundian yeast. (One day will go native when I have a more controlled facility!)