The next question to deal with for our community-generated Roussanne is target and maximum alcohol. This one is somewhat linked to how ripe the grapes are when harvested and which yeast we will use to transform the juice into wine. But we can always “water back” very ripe juice to lower the alcohol if required (not my first choice).

Alcohol gives the wine body and weight on the palate but too much can produce off odors and a “hot” finish. Too low and the wine is thin and watery. The range Crushpad has is between 13-15.5+%. Shall we shoot for 14% but limit to 14.5%, or perhaps aim a bit lower?