Winemaker & Viticulturist Technical Symposium
Data Sheet

Each winery is invited to bring a sample from the 2009 vintage - bring something to teach something ! Be willing to learn! As these samples are generally very young, perhaps a sample from a neutral barrel rather than a brand-new one?

Please fill in as much information as you can - required fields are marked *

Winery Name*
Winery Appellation*
Winemaker*
Your email address *
Vineyard Name*
Vineyard Appellation*
Why are you presenting this sample?*
Vineyard Manager
Year planted
Clone(s)
Rootstock(s)
Pruning
Trellis
Clusters per shoot
Shoot Thinning Yes No
Leaf Pulling Yes No
Crop Thinning (% and when)
Spacing, vines/acre
Yield/vine
Yield/acre
Is this a typical yield? Yes No
Harvest date (mm/dd/yyyy)
Harvest weather
Was weather a picking factor? Yes No
Harvest Brix
Harvest TA
Harvest Malic
Harvest pH
Harvest - other data
Overall vintage notes
Delivery Container Size
How many hours after picking was the fruit processed?
Was the fruit sorted? How and when?
Crusher brand
What brand crusher would you buy?
Whole berry %
Crushed fruit %
Whole-cluster or stems %
How was the fermenter filled?
Did you draw juice? What %
Fermenter Size (tons and dimensions)
Did you add SO2 to the fermenter?
If so, when?

Yes No
Pre-fermentation maceration
(temperature and days)
Pre-fermentation manipulations
(punch-down, pump-over)
Adjustments and when
(acid, dealc, concentrator, H2O, sugar)
Yeast type and amount
When did you add yeast?
If native yeast, when did fermentation begin?
Additives
(chips, enzymes, other)
Nutrients and when
Actual temperature history
(initial, peak, pressing)
Ideal temperatures
(initial, peak, pressing)
Cap manipulations
Other procedures
Days to dryness
Total tank time
Press type/ Cycle time
How is press-off time determined?
RS at pressing
RS at barrel down
Pre-barrel settling time/racking
Type and % of lees barreled
ML added? Yes No
ML yeast type and amount
When did you add ML?
How long did ML take?
This sample - barrel cooper(s)
This sample - barrel forest(s)
This sample - barrel toast
This sample - % new oak
This sample - how long has it been in barrel?
% new oak in final blend
New oak preparation
Racking Regime
Fining and when
SO2 and when
SO2 PPM maintained
Expected filtrations and why
Expected final additions
This sample - alcohol % *
This sample - TA *
This sample - pH *
This sample - SO2 *
This sample - RS *
This sample - ML *
Projected bottling date *
Retail bottle price *
Release date *
Cases produced *