Justin 'isosceles Reserve' Recipe
Paso Robles 2017
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wine Ingredients
Method
Winemaking Directions
- 1
Harvesting the Grapes
Begin by selecting ripe Cabernet Sauvignon, Merlot, and Petit Verdot grapes from the vineyard. Ensure the grapes are healthy and free from rot.
- 2
Crushing the Grapes
Once harvested, crush the grapes gently to release the juice. You can use a grape crusher or do this manually for a more traditional approach.
- 3
Fermentation
Transfer the crushed grapes (including skins) into a fermentation vessel. Sprinkle the yeast over the top and add the sulfites to prevent unwanted bacteria. Stir gently to incorporate.
- 4
Monitoring Fermentation
Allow the mixture to ferment for about 7-10 days. Monitor the temperature and sugar levels daily. Stir the mixture gently every day to keep the skins submerged.
- 5
Pressing
Once fermentation is complete, press the mixture to separate the juice from the solids. Use a wine press or a clean cloth to extract as much juice as possible.
- 6
Malolactic Fermentation
Transfer the juice into oak barrels for malolactic fermentation. This can take several weeks to months. Monitor the process for desired flavor development.
- 7
Aging
After malolactic fermentation, allow the wine to age in the barrels for at least 12-18 months. This will develop the flavors and complexity of the wine.
- 8
Bottling
Once the aging process is complete, carefully transfer the wine into bottles. Seal with corks and label accordingly.