It’s been a while since I last blogged here about the open-source Roussanne we are making at Crushpad.

After harvest in late October, the must started a slow, low temperature fermentation in two neutral oak barrels inoculated with two different yeast strains (D47 and QA23 for those interested in such things). Primary fermentation is now complete and the wine will settle in for aging for several months before blending and bottling.

I’ve recently asked group members on next steps in our Crushnet forum. The early consensus is to not allow the wine to go through malolactic fermentation and for the wine to be quite, but not fully, dry. Details are in a raw podcast interview posted for group members. I will be taking the interviews recorded to date and producing a full podcast on the project before the end of December.

If you are interested in joining the group, just visit Crushnet and signup.