I’ve just bottled the 2009 vintage of my wine. It’s a 30:60:10 blend of Pinot Noir/Phoenix/Bacchus, from the vines in my back garden. Strict selection for healthy berries, hand destemmed and foottrodden. Macerated for 5 days on skins, then transferred to a demijohn and left for 8 months before bottling with a small SO2 addition and a coarse filtering to remove bits of gunk.
Here’s the harvest blog post.
Four bottles were produced, plus a bit for tasting. It’s made in an unashamedly oxidative style, with a bit of VA adding some lift to the appley, tangeriney, slightly madeira-like nose. The palate is quite complex, if a little odd. It isn’t a wine that has any commercial potential, but it is not without appeal, especially if you are into the weirder sorts of natural wine. Structurally it is interesting: the maceration on the skins with the white varieties has really worked.
Don’t laugh.
15 Comments on My wine, 2009 vintage
I did laugh, but it’s pretty cool making you own wine! Cheers!
Orange wine? 🙂
You going to flog it to Les Caves de Pyrene?
Fair play to ya. Congatulation on Cuvee Jamie Goode 2009! Or do yo have a catchier name for it?
Its a very interesting colour – a bit like a cross between a young tawny port and a slightly oxidised rose. I’m not being sarcy either Jamie honestly – recently for a wine project I had to make my own wine from Thompson Seedless grapes! I added 3.5g of PMS instead of 0.35g. You can guess the result – I am definitely in no position to make jibs!
That’s just great ! Makes me want to try the same, maybe with grapes picked in abandonned vineyards in the Loire. What is the risk with only a couple of boxes ? if it’s not a success that’s not a big loss and who knows, it can help me understand the special feel of the winemaker…
Thank you Jamie for the idea ! (I’m not fully sure I’ll dare the step but I’m beginning to think about it).
Parents always think they have the best looking kids 🙂
In my case it’s true.
bertrand, you should do it. You have no excuse not to!
Send me a sample, Jamie! 🙂
would be delighted to!
And I’d be delighted to taste it!
I didn’t laugh until I read “Don’t laugh”!
Either way congratulations and keep up the good(e) work!.
Jamie,
I wouldn’t dare to laugh, it is a very tough job to make wine. Hats off to winemakers around the world! I have once had the pleasure to visit a meeting of a wine and beer maker’s guild in my hometown, were they presented their homegrown produce. There was only one wine made out of grapes, and that was not the worst I tasted that night. There were concoctions of melon, orange, apple… if it would ferment, it was on show. Very interesting, but not something I would soon repeat;-)
looks exactly like my father-in-law’s wine! I understand the interesting palate as well, my only real problem with his wine is that its a heavy wine and sits on yoru stomach (almost like a lager) and the taste sticks to your palate. Try cooking with it, because the whites have been macerated on their skins it adds a depth of flavour when cooked with meats. Cheers!