Okanagan Grape Specs 2005
NOTE: These data are generated by home winemakers on
Vancouver Island using techniques that usually do not meet laboratory standards.
These data are intended for the use of Club members only.
n.a. = not ascertained.
xx = no report.
Last updated:
Saturday November 08, 2008 10:42 PM -0800
Black grapes
Cabernet Franc
| Source | °Brix | TA | pH | Comment |
| G. Beck | 22.0 | 5.0 | 3.76 | Measurements by D.
Graham |
| N. Lemmen | 22.0 | 5.2 | 3.68 | |
| xx | xx | xx | xx | xx |
| xx | xx | xx | xx | xx |
Cabernet Sauvignon
| Source | °Brix | TA |
pH | Comment |
| N. Lemmen | 23.3 | 5.1 | 3.91 | Adjusted to 8.2 and
3.42; will blend out higher acid |
| I. Baker | 23.0 | 5.0 | 3.68 | Unsettled juice;
adding tartaric |
| | | | | |
| | | | | |
| | | | | |
| xx | xx | xx | xx | xx |
Dunkelfelder
| Source | °Brix | TA | pH | Comment |
| | | | | |
| xx | xx | xx | xx | xx |
Malbec
| Source | °Brix | TA | pH | Comment |
| N. Lemmen | 23.3 | 4.8 | 3.79 | Adjusted to 7.8 and
3.37 |
| | | | | |
| xx | xx | xx | xx | xx |
| xx | xx | xx | xx | xx |
Merlot (Oct 1)
| Source | °Brix | TA | pH | Comment |
| N. Lemmen | 22.8 | 6.6 | 3.42 | Perhaps paler than
usual but wonderful fruit |
| I. Baker | 22.5 | | | From
refractometer at crush; now in freezer |
| | | | | |
| | | | | |
| xx | xx | xx | xx | xx |
Merlot (Oct 8)
| Source | °Brix | TA | pH | Comment |
| P. Brady | 23.8 | 5.8 | | Not sure about TA |
| b. Malthouse | 26.5 | 4.0 | 3.70 | |
| | | | | |
| | | | | |
| xx | xx | xx | xx | xx |
Pinot Noir
| Source | °Brix | TA | pH | Comment |
| B. Malthouse | 24.5 | 5.6 | 3.43 | |
| xx | xx | xx | xx | xx |
Petit Verdot
| Source | °Brix | TA | pH | Comment |
| D. Graham | 22.0 | 6.6 | 3.74 | |
| B. Askin | 23.0 | 7.0 | 3.70 | Adding 25g tartaric
to get pH down; will blend out later |
| E. Sargent | 23.0 | 4.4 | 4.00 | Adding 2g/L
tartaric. |
| xx | xx | xx | xx | xx |
| xx | xx | xx | xx | xx |
Syrah
| Source | °Brix | TA | pH | Comment |
| N. Lemmen | 24.0 | 6.5 | 3.90 | SG=1.108 (25.5
Brix); high pH, adequate acid dilemma |
| J. Taylor | 25.0 | 6.4 | 3.87 | |
| | | | | |
| | | | | |
| xx | xx | xx | xx | xx |
White grapes
Chardonnay
| Source | °Brix | TA | pH | Comment |
| I. Baker | 22.9 | 7.4 | 3.10 | From freezer; numbers
"real good" and consistent with previous years |
| | | | | |
| | | | | |
| | | | | |
| xx | xx | xx | xx | xx |
| xx | xx | xx | xx | xx |
Gewürztraminer (Naramata)
| Source | °Brix | TA |
pH | Comment |
| N. Lemmen | 22.8 | 6.6 | 3.14 | Settled juice. |
| D. Graham | 22.4 | 6.0 | 3.26 | |
| I. Baker | 22.9 | 5.6 | 3.06 | |
| E. Sargent | 22.5 | 6.2 | na | Settled juice. |
| J. Nemeth | 19.3 | 5.0 | 3.0 | |
| xx | xx | xx | xx | xx |
| xx | xx | xx | xx | xx |
Riesling
| Source | °Brix | TA | pH | Comment |
| K. Marson | 21.1 | 8.9 | 3.13 | Settled juice at
18ºC |
| I. Baker | 22.5 | 9.4 | 2.90 | Not making acid
adjustment to start |
| G. Gibson | 22.1 | 9.8 | 2.85 | Will reduce TA with
potassium carbonate before fermentation to 7.2 to bring pH to a palatable range;
good clean flavor |
| L. Poirier | 22.9 | 8.3 | 3.03 | Will adjust later
if necessary |
| D. Graham | 22.2 | 9.9 | 3.12 | |
| N. Lemmen | 22.4 | 8.6 | 3.13 | Pretty good numbers |
| J. Nemeth | 22.7 | 10.0 | 2.81 | |
| xx | xx | xx | xx | xx |
| xx | xx | xx | xx | xx |
Sauvignon Blanc (Rock Rose)
| Source | °Brix | TA | pH | Comment |
| G. Gibson | 21.0 | 7.6 | 3.35 | Measurements at
crush |
| G. Gibson | 21.0 | 7.0 | 3.25 | Settled juice;
tropical flavors |
| J. Taylor | 22.2 | 7.9 | 3.34 | Settled juice |
| D. Graham | 22.2 | 7.8 | 3.42 | Settled juice |
| K. Marson | 24.2 | 8.2 | 3.33 | Has definite VA |
| | | | | |
| xx | xx | xx | xx | xx |
| xx | xx | xx | xx | xx |
Semillon (Rock Rose)
| Source | °Brix | TA | pH | Comment |
| Rock Rose | 22.0 | 7.3 | 3.30 | Day or two before
harvest. |
| D. Graham | 20.5 | 6.0 | 3.78 | |
| J. Taylor | 19.8 | 6.0 | 3.40 | |
| xx | xx | xx | xx | xx |
| xx | xx | xx | xx | xx |
NOTE: It was obvious at the crush that we got two different Semillons, and we
tried to give people a mixture. I asked Michael Welsh about this and he replied:
"There are two
clones. The greener berries with tougher skins are a US clone from the U Cal
Davis block. I do not know what the actual clone is. I got the
plants from an old Semillon vineyard in Osoyoos
where they had been planted in the early 1980’s or late 1970’s. Unfortunately
that vineyard has since been pulled out. The other clone is a B clone from
France, clone 315, and it tends to produce bigger softer berries with more colouring. I like to mix them myself to get more
interesting flavours."
Viognier
| Source | °Brix | TA | pH | Comment |
| | | | | |
| | | | | |
| | | | | |
| xx | xx | xx | xx | xx |
| xx | xx | xx | xx | xx |
Prepared and updated by Rod Church on the basis of reports from those
Nanaimo Winemakers who received
grapes from the Okanagan, delivered to Nanaimo.