In this episode, Goosecross owners Geoff Gorsuch and David and Colleen Topper chat with Nancy Hawks Miller, Director of Education, about how Goosecross got started and a few brief thoughts about where its future lies.
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Very interesting podcast… thanks for sharing.
I had your wine when I visited Napa a few months ago and enjoyed it very much. I’m also a home winemaker. One intereresting topic is what you talked about in regards to the Chardonnay without MLF. My understanding is that almost all wines will naturally want to go through MLF given the malic acid present in the grape juice and the bacteria that convert the malic acid to lactic. So, to prevent MLF from happening naturally on the Chardonnay, you must do something? Do you sterile filter your Chardonnay in order to remove the bacteria responsible for the ML? If so, at what point do you filter? If you sterile filter, how can you then do surlee aging? I thought that while doing surlee aging, with stirring the lees included, you would be encouraging the bacteria to do ML.
I hope you don’t mind my questions… I just find this very interesting.
Cheers,
Paul
Hi, Paul. Thanks for listening and for writing! I’m very happy to try to answer your question.
The lactic acid bacteria doesn’t like coolness, acidity or even small amounts of sulfur so those are our best weapons. We keep the wine fairly cool (cellar temperature) and, after we’re finished with the sur lies aging and battonage, and we’re careful to maintain a healthy sulfur level to discourage the bacteria. We’re using barrels that should be free of the bacteria. The wine is sterile filtered after it’s finished aging, just before bottling.
Reds are more likely to go through the conversion spontaneously due to the warm fermentation and have a greater population of the bacteria from the skin contact. Also, the red wine barrels may harbor some lactic-acid bacteria if the ML has been finished in the barrels before.
I hope that answers your question and happy winemaking! Cheers! Nancy