Linda's Winemaker Topic of the Week- Zinfandel "wings" or "ears"

Being as how Linda hasn't fired off a topic this week (or any week in recent memory), I thought I'd get it going. So this week, the topic is the mighty wings which Zinfandel can throw. Do you keep 'em? Cut 'em?

A few years back I took a lot of samples and while brix levels were pretty similar between the wing and the cluster, the ph was substantially different- with the wings lagging by as much as .15 to .2 in a few cases.

Since then- we cut 'em. And you?

Cut em....and I'm a pro!

Actually...I'm loving this new forum and I can't wait to see other vineyard management peeps / winemakers chime in.

who is this Linda I keep hearing about?

I'm not a winemaker, but I did stay in a Holiday Inn Express two nights ago.

Also tasted a Peachy Canyon Westside Zin today that rocked (esp for $20-something?) and a Carlisle Sonoma.

That's all I got. Carry on winemaker-people.

We cut them on most of our trellised vines, but one of our older head trained vneyards has some kind of scrawny clusters for Zin, so we keep those. It really depends on the vineyard.

Thanks John. Wish you could have been at Falltacular.

Linda Baehr wrote:We cut them on most of our trellised vines, but one of our older head trained vneyards has some kind of scrawny clusters for Zin, so we keep those. It really depends on the vineyard.

Thanks John. Wish you could have been at Falltacular.

judging by the mimimal response to this, it really highlights why you need to be starting this thread each week!

hey Holdredge....Gutting says hi and wanted me to tell you the duck fat grilled potatoes rocked.

It really depends on the clone and vineyard style. Ours is small berry clone, dryfarmed and head pruned, so wings hardly ever occur.

Glad to see a return to weekly winemaker topics. (BTW, I'm not a winemaker either, just a proxy for one.)

Mary Baker wrote:It really depends on the clone and vineyard style. Ours is small berry clone, dryfarmed and head pruned, so wings hardly ever occur.

Glad to see a return to weekly winemaker topics. (BTW, I'm not a winemaker either, just a proxy for one.)

We're happy for it too, those of us who are not either winemakers nor proxies - it's helpful for all those who enjoy wine!

Bill Tex Landreth wrote:hey Holdredge....Gutting says hi and wanted me to tell you the duck fat grilled potatoes rocked.

Screw him- he passed on a chance to work harvest in order to finish law school on time. Talk about your misplaced priorities. The guy is dead to me, dead.

BTW- you send him an invitation to join here?

Got nice and tight with him on Saturday down in H-Town. He has a standing invite to join...whether he remembers it or not I cannot speak to.

I could make this a sticky at the top - would love to have all winemakers participate and bring up a new topic every week.

Winemakers, what do you think?

Wow, that was fast!!! Thanks!!

Mary Baker wrote:Wow, that was fast!!! Thanks!!

Now start a new thread about vintages, or whatever other topics you like!

John Holdredge wrote:Being as how Linda hasn't fired off a topic this week (or any week in recent memory), I thought I'd get it going. So this week, the topic is the mighty wings which Zinfandel can throw. Do you keep 'em? Cut 'em?

A few years back I took a lot of samples and while brix levels were pretty similar between the wing and the cluster, the ph was substantially different- with the wings lagging by as much as .15 to .2 in a few cases.

Since then- we cut 'em. And you?

John, the wings are the zinfandel version of selection massale and you cut them?????

Rod Berglund wrote:

John Holdredge wrote:Being as how Linda hasn't fired off a topic this week (or any week in recent memory), I thought I'd get it going. So this week, the topic is the mighty wings which Zinfandel can throw. Do you keep 'em? Cut 'em?

A few years back I took a lot of samples and while brix levels were pretty similar between the wing and the cluster, the ph was substantially different- with the wings lagging by as much as .15 to .2 in a few cases.

Since then- we cut 'em. And you?

John, the wings are the zinfandel version of selection massale and you cut them?????

I don't understand this because I'm such a green horn but are you saying Zin Wings make the wine more diverse?

[/quote]

John, the wings are the zinfandel version of selection massale and you cut them????? [/quote]

I don't understand this because I'm such a green horn but are you saying Zin Wings make the wine more diverse?[/quote]

Actually, that is a good question. I have done both and don't have a good answer. It was more a query of John who is a big proponent of selection massalle in pinot noir, because of his belief that it creates more complexity. Zinfandel is notoriously uneven in its rate of ripening. Because of this I am not sure that removing the wings results in more uniform maturity. However, we do it in syrah and I think that it makes a big difference in that case.

Rod Berglund wrote:

John, the wings are the zinfandel version of selection massale and you cut them????? [/quote]

I don't understand this because I'm such a green horn but are you saying Zin Wings make the wine more diverse?[/quote]

Actually, that is a good question. I have done both and don't have a good answer. It was more a query of John who is a big proponent of selection massalle in pinot noir, because of his belief that it creates more complexity. Zinfandel is notoriously uneven in its rate of ripening. Because of this I am not sure that removing the wings results in more uniform maturity. However, we do it in syrah and I think that it makes a big difference in that case.[/quote]

I've had John's selection massalle pinot and while good, wasn't my favorite of the '07's. John, do you cut the wings on all your pinot or just on you selection massalle vineyards?