Merry Edwards Recipe

Harvest and Preparation

Sort and destem the Pinot Noir grapes from Russian River Valley fruit. Remove obvious MOG (leaves, stems if desired). Crush gently to release juice but keep some whole berries for texture. Aim for approximately 10 kg of fruit, which will yield roughly 6 bottles (depending on press efficiency).

Sanitation

Clean and sanitize all equipment (fermenter, press, bins, tools). Dissolve 0.5 g potassium metabisulfite in a small amount of water and rinse equipment or apply according to sanitizer instructions to reduce wild microbes.

Must Adjustment

Measure Brix, pH, and TA of the must. If TA is low, add up to 2 g tartaric acid dissolved in water and mix thoroughly; only add if measurements indicate need. If sugar adjustment is required for desired ABV (chaptalization), add sugar very cautiously — recipe assumes none (0 g).

Enzyme Addition

Add pectic enzyme (1 g) to the must to improve extraction and clarify juice later. Mix gently and let rest 2–4 hours before yeast inoculation.

Inoculation

Rehydrate 5 g of chosen Pinot Noir yeast following manufacturer instructions (warm water, proper time). Add 5 g yeast nutrient to the must to support fermentation. Pitch the rehydrated yeast into the must when temperature is around 20–24°C (68–75°F).

Primary Fermentation

Allow fermentation to proceed in a temperature-controlled fermenter. Maintain fermentation temperature in the 22–26°C (72–79°F) range for good color and aroma extraction. Punch down or pump over the cap 2–3 times daily to ensure cap wetting and gentle extraction. Monitor specific gravity daily — fermentation should complete in 7–12 days, finishing near 0.998–1.004 (approx. 0–4 °Brix depending on starting sugar).

Maceration and Oak

During or after primary fermentation (at around 5–7 days or at dryness, depending on desired style), add 100 g medium-toast oak chips or powder to introduce subtle oak character reminiscent of Merry Edwards style. If using chips, sanitize by soaking in 30–50 ppm SO2 solution or steaming, then add to fermenter or transfer wine onto oak in a separate vessel for several weeks.

Pressing

When desired extraction and color are reached (typically 7–14 days total on skins for a balanced Russian River Pinot), press the wine gently to separate free-run and press fractions. Combine fractions according to stylistic preference or keep separate for blending. Transfer pressed wine to a clean carboy or barrel for settling.

Malolactic Fermentation

After primary fermentation and once temperature stabilizes around 18–20°C (64–68°F), inoculate with malolactic bacteria (1 g) to complete malolactic fermentation, which will soften acidity and add complexity. Maintain conditions favorable to MLF and monitor malic acid conversion over 2–6 weeks.

Racking and Clarification

Rack the wine off gross lees after fermentation is complete and once settling has occurred. If hazy, add bentonite (5 g) as a fining aid per this small batch; follow product rehydration instructions. Optional gelatin/isinglass (0.5 g) can be used later for additional polish. Allow wine to clarify for 2–6 weeks, racking again if needed.

Stabilization and SO2

Check wine chemistry (pH and free SO2). Adjust free SO2 by adding 0.25 g potassium metabisulfite (dissolved) at bottling to target roughly 25–35 ppm free SO2 depending on pH and preservation needs. Ensure total SO2 additions comply with safety guidelines.

Fining and Final Adjustments

If desired, perform a cold stabilization and final fining. Taste and correct any minor imbalances (acidity, oak integration). Let the wine rest on fine lees for a short élevage if you want added texture—2–6 months in barrel or carboy.

Bottling

Sanitize bottles and corks. Fill approximately 6 standard 750 ml bottles from this 10 kg fruit batch (yield may vary). Add the dissolved SO2 addition at bottling time, fill, and cork. Label and store bottles horizontally in a cool, dark place for at least 3–6 months before drinking to allow oak and fruit to integrate. Longer aging (1–3 years) will develop further complexity.