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NIAGARA
ED HUGHES NOTES....

(updated 2014-11-07)


LATEST FROM ED HUGHES 2014-11-07

I have a slight change of plans - I will be picking the Cabs Sunday and finish up Monday..

The (final) numbers on the Riesling are:

Riesling

  • 18.8 °brix

  • 3.01 pH

  • 8.4 g/l TA

(note: I had someone else send me their numbers - the brix is the same but pH 2.95 and 9.8g/L TA)

I will do the White Blend and Chardonnay later today when I do the blends.

I’m very happy with these numbers as I have seen what the wineries are getting... and I have done well.

Ed


PREVIOUSLY
FROM ED HUGHES 2014-1
1-05

The last of the whites have been picked, I will be racking the chard into the main tanks tomorrow (6 November 2014).

The white blend will be a few more days as I will need to do my blending, but I do hope it will be this weekend as well.

I am sorry for how late this year is... but I am always more concerned about quality, not quantity. If I had to describe this year, (it would be) cool, late and short.

Ed


PREVIOUSLY
FROM ED HUGHES 2014-10-30

The Riesling has been harvested and it is settling... but it will not be ready this weekend.  I will finalize the parameters and send them soon.

The tentative harvest date for the Chardonnay is mid next week.

Ed


PREVIOUSLY
FROM ED HUGHES 2014-10-29

If the weather holds up, I will be picking Riesling tomorrow and finishing Chard next week. The Cabs will be picked next week as well. They are calling for temperatures that the wind machines will not be able to overcome this weekend. Once the leaves are off, I will pick as soon as I can. It will take a few days to settle the Riesling and I hope I will be ready for the next weekend, but I’m not sure the juice will be clean that soon.

I know this is one of the latest years I have had;  I appreciate your patience and this year will be over soon.

Riesling

  • 18.9 °brix

  • 2.95 pH

  • 9.08 g/l TA


The Chardonnay is a blend from two farms so I'm going to have to provide those parameters after I blend.
 

Ed

PREVIOUSLY -
FROM ED HUGHES 2014-10-20

As noted, I have already harvested the Gewurztraminer (Gewarzts) and Pinot Noir. I just picked the Chardonnay and Riesling will be picked this week.

The time frame for arrival in Ottawa remains the end of October.

Ed


PREVIOUSLY -
FROM ED HUGHES's NOTES 2014-10-1
5

The ripening has moved very slowly and acidity isn’t dropping by much at all.

The late start and cool summer has not produced a lot of °brix but has given lots of acid. The late season reds are better than most but nowhere near my average with sugar and pH. The flavours are good, very little green and some very nice fruit. Due to last winter, there is some inconsistency in ripening and I hope it isn’t too wide spread, but it has shown up in the sampling.

The whites are going to be very structured with firm acidity and fruit. The seeds and skins are very ripe and I’m happy with them in spite of the brix.

The forecast has it cooling down and staying dry; this will be good to keep the rot out but will not produce too much more in °brix. The Chardonnay and Riesling will be picked in the next week; there might be a small amount of additional flavour development, but nothing more in acidity and °brix.

 Chardonnay

  • 21.2 °brix

  • 3.13 pH (last week’s pH was 3.22)

  • 8.4 g/l TA

Riesling

  • 19.4 °brix

  • 2.93 pH

  • 10.9 g/l TA

The time frame for arrival in Ottawa remains the end of October.

Ed


PREVIOUSLY  -
FROM ED HUGHES's NOTES 2014-10-11

I picked the Gewurztraminer (Gewarzts) and it is settling. I don’t have numbers on it but it is around 20.5-21 (°brix). The birds were again  destroying the block and I didn’t want to lose everything.

I’m finishing off picking the Pinot today.

I will have the Rose, Pinot and early next week the Gewarzts.

The late season reds are very slow in ripening; they are into the 20’s (°brix) now and I will keep the frost off them tonight to get another couple of weeks.

The Chard is now at 21 °brix and the Riesling 18.5 (°brix). Both are doing well and the seeds are lignified and the skins very soft. The cool weather is slow for ripening but good to keep them clean.

I need another three weeks to get everything ripe with the (right) °brix. It is odd that the late season reds and early whites have similar °brix.

All the reds and whites have lost their greenness and are tasting good right now; it is the acid (dropping) that I am waiting on.


EARLIER -
FROM ED HUGHES's NOTES

Ed Hughes has picked his Niagara Pinot Noir which he says is the best in a few years. The readings are:

  • 21.5 °brix

  • 3.65 pH and

  • 7.8 TA

The high percentage of Malic Acid in the TA will likely substantially reduce the acid during malolactic conversion. The Pinot Noir will be held in frozen storage until consolidation with the whites that are about to be picked.

(updated 2014-11-05)


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