We threw1 a ton2 of grapes3 and some yeast4 in a bin5 for about two weeks6. This7 is what we got. Then we put it in a barrel8 for
a while9, added a few things10, then bottled11 it.
Isotope Wines, 21660 8th St East, #C, Sonoma, CA 95476 | 608-215-3043
2010 Pinot Noir-Hayley Vineyard
Anderson Valley AVA, Mendocino Cty, CA
2010 Chardonnay-Split Rock Vineyard
Sonoma Coast AVA, Sonoma Cty, CA
Figure 7: A) pressing pinot noir wine off the skins
B) remaining pomace (pulp, seeds, skins) after pressing
1 Harvest date: 13 October 2010, hand-sorted and destemmed
2 Technically, 691.728 kg, equaling 1,522 lbs (0.761 tons)
4 Saccharomyces cerevisiae (Lalvin Bourgorouge RC212 - Lallemand USA) Thirty-six hour
lag phase, followed by 3-4 day exponential growth and stationary phases.
5 1-ton capacity macro bin
6 Four day cold soak, seven
day fermentation. Between 1-4 punch-downs per day. One pump-over to aerate the reaction mixture, allowing the yeast to briefly
grow under aerobic conditions.
7 Wine was pressed on 26 October 2010. (See Figure 7, above)
8 Two-year old French oak barrel
from Tonellerie Remond
9 Approximately 10 months in barrel, and an additional 3 weeks in tank prior to bottling
10 Minute quantities
of Swan clone and Dijon clones 777, 828
11 Bottling date: 20 September 2011
Several tons of clone 76 chardonnay from Split Rock Vineyard
(Petaluma Wind Gap, Sonoma Coast AVA, Sonoma County, California, USA)
were harvested on the morning of 12 October 2010. Grapes were pressed immediately, and the juice was pumped to a stainless steel
tank for a 72-hour settling period. Juice was aliquoted into ~225L sample vessels, and brought to the target fermenting temperature
(15º C). No acidification or sugar amelioration was performed.
A culture of the VL1 yeast
strain (Saccharomyces cerevisiae -
Laffort USA) was rehydrated as directed, and the sample vessel was inoculated. Lag phase was approximately 48-96 hours, with
an extremely long, slow log phase, lasting roughly two weeks. Stationary phase lasted another week. After the majority of the
fermentation was complete (where glucose/fructose ratio was <30g/L), the sample container was completely filled with wine from
the same vineyard (fermented with a different yeast strain (Lalvin Bourgoblanc® CY3079
- Lallemand USA)). The sample was regularly
refilled to counteract evaporative volume loss. Approximately 42 weeks after the end of primary fermentation, a blend containing
a small volume of Wente clone-based chardonnay wine was created.
The final wine blend was drained into a stainless steel tank,
and fined with bentonite for 48 hours. The wine was decanted off this material and cooled to (5º C) to encourage potassium bitartrate
formation. The resulting wine was allowed to return to room temperature, then filtered though a 0.45 micrometer filter and bottled.