5/10/ Our Mission: To Build Brands that People Love. Coming up for air Use of Oxygen in Winemaking at Woodbridge Winery

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1 Coming up for air Use of Oxygen in Winemaking at Woodbridge Winery 1 Our Mission: To Build Brands that People Love Original Oenodev unit at Woodbridge used from ~1998 to Our Mission: To Build Brands that People Love Current MOX systems at Woodbridge We have three systems in use: 1. Parsec SAEn channel unit (total 375,000 gallons) 3 Our Mission: To Build Brands that People Love 1

2 Current MOX systems at Woodbridge Parsec SAEn tanks of various capacities Total gallons of 2,714,480 gallons 4 Our Mission: To Build Brands that People Love Current MOX systems at Woodbridge Vivelys Visio 6: (Total gallons for Visio 6 is 14,711,412) 5 Our Mission: To Build Brands that People Love Current MOX systems at Woodbridge Total winery available cooperage for all MOX is 17,800,000 gallons, roughly 32% of winery cooperage we typically handle about 30 tanks running at a time or ~3 million gallons 6 Our Mission: To Build Brands that People Love 2

3 Use of air in Red fermenters Primary Goal: to remove any reduced/stinky characters. Possibly help with color stability After yeasting, allow temperature to build up to ~65F before adding any oxygen. Any cooler and you could be feeding air loving yeast and bacteria we notice ethyl acetate formation. Typical times for a 200T fermenter of tannic varieties (Cab, merlot, petite sirah, Syrah, Tannat) is 30 minutes of air per 3 hour pump over twice per day. For more delicate varieties (Pinot noir, Malbec, Zinfandel) we go 15 minutes 7 Our Mission: To Build Brands that People Love Use of air in Red fermenters We adjust air time as necessary, increase during peak ferment. We don t use air if we think fruit is at all compromised i.e. broken down skins long time in truck vineyard has a history of issues showing bruised or ethyl acetate character during start of ferment 8 Our Mission: To Build Brands that People Love Use of air in Red fermenters Typical varieties to be careful with air in fermenter Zinfandel Petite sirah Petit verdot Carignane Pinot noir 9 Our Mission: To Build Brands that People Love 3

4 Use of air in Red fermenters Varieties that need as much air as we can throw at them Cabernet sauvignon Merlot Syrah Tannat (some blocks) 10 Our Mission: To Build Brands that People Love Pressed reds Primary goals: to blow off any reduced fermentation aromas, liberate CO2, develop color and mouthfeel of wine. Once pressed wines are dry, wine is then splash racked over tub and screen off gross lees. wine temp is held at 65 70F (chilled if necessary). Wine is then centrifuged onto oak staves in MOX capable tanks. If MLF has started then MOX will proceed at phase 2 rates. If MLF has not started then we proceed with phase 1 rates. No so2 is added yet 11 Our Mission: To Build Brands that People Love Pressed reds Our goal is to run as many wines as we can at phase 1 rates, however tank constraints and MLF starting makes it difficult to achieve more than a few tanks. We are using more fermenter co inoculate ML bacteria with good results. Makes phase 1 MOX less achievable the trade off is reds through MLF with lower VA s prior to barreling. 12 Our Mission: To Build Brands that People Love 4

5 MOX Phase 1 rates For tannic or reductive reds we start at 40mL/L/mo and adjust based on driving reduction out and building aldehyde. Have gone as high as 60 on certain lots with good results For more delicate reds we usually don t run at phase 1 rates During phase 1 we are sampling every day for taste, VA, DO, temp. 13 Our Mission: To Build Brands that People Love MOX phase 2 Phase 2 rates (aging) For tannic reds start at 15mL/L/mo More delicate varieties start at 5 10mL/L/mo During phase 2 we sample every Monday and Thursday for taste, F/TSO2, VA, DO, temp and malic acid. We base phase 2 mostly by taste. However we don t want to see increase of DO above 1.0. If any issues with too much aldehyde or spike in DO we will shut off and make SO2 add and possibly sparge down DO. 14 Our Mission: To Build Brands that People Love MOX phase 2 Taste your wines! Know where your wines came from (vineyards, issues in the fermenter) and where they are going (how does that block usually behave?). 15 Our Mission: To Build Brands that People Love 5

6 MOX phase 2 We run Phase 2 from October to December (shut off over Holidays) and then make SO2 adds to 30ppm free. In January we start back up at 5 10mL/L/mo and run to April. Total MOX oxygen add for tannic/reductive reds is ~35 60 ml/l (excluding splash racks) 16 Our Mission: To Build Brands that People Love New to Woodbridge this year Cliqueage The addition of the amount of oxygen you select over a ~1 hour period of time. In lieu of a splash circ or splash rack. We trialed a few lots of Cab, Merlot and Syrah. 5mL addition was made on a Monday and then that Thursday we would evaluate. We went up to three successive 5mL doses and in the end came close to over doing it so next year we will adjust. 17 Our Mission: To Build Brands that People Love What if we can t MOX? Tanks that are not in MOX zone get splash circed over a tub/screen. For a 216k tank we typically run two hours. DO pick up (measured right after the job) is usually 2.0ppm which goes below 1.0 after a day. Wine temp has to be ~65F or warmer, DO will remain in colder wine. 18 Our Mission: To Build Brands that People Love 6

7 Oxygen in juice Yeast culture tanks Juice is moved into any one of our yeast culture tanks, warmed and inoculated at 2 3#/M gallons of juice. A meter long sintered steel sparging stone is then lowered into tank and compressed air is continuously blown into juice to get tank rolling but not vigorously. Purpose: to help build strong yeast cells and mix culture tanks 19 Our Mission: To Build Brands that People Love Oxygen in juice Once a tank of Chardonnay juice has been inoculated, we run MOX either at 100mL/L/mo for 24 hours or a cliqueage dose of 3 5mL is added. This is for yeast health and not for precipitation of phenolics in juice. 20 Our Mission: To Build Brands that People Love Wine lots for tasting Syrah (tank 1252 SR15SDC) Reason for MOX: to resolve reductive aromas and integrate oak during aging Wine had been on MOX at 10mL/L/mo for two months, then in January felt like it need a cliqueage (still had reduced notes floral, rubbery) so we gave it a 5mL dose. This opened the wine up to more dark fruit. 21 Our Mission: To Build Brands that People Love 7

8 Wine lots for tasting Merlot (tank 1237 ME15AAAPRF) Reason for MOX: to open up aroma and help soften This wine is press lots of Lodi Merlot. Very green and very hard tannin. Wine was spun onto 15#/M untoasted French oak chips and added two 5mL cliqueage doses. Wine was then racked off into tank 1237 on a toasted oak and run on MOX at 5mL/L/mo since October 28 th. Wine will be blending in one month. 22 Our Mission: To Build Brands that People Love Wine lots for tasting 2015 Woodbridge Zinfandels: Reason for MOX: to resolve reductive or closed characters in zin that show up like tea leaves, floral, sometimes slightly rubbery or tanky. Tank 1534 ZI15WBRAME on American oak, not MOX d because smaller tanks (17k, 12k, 9k) behave more oxidative than larger 62K or 216k tanks. Tank 1273 ZI15WBQHM on Hungarian oak, MOX started on January 6th at 5mL/L/mo. Wine is getting more open now. 23 Our Mission: To Build Brands that People Love 8