The 2020 Chambourcin was probably my best red wine to date. It has good flavor and great color retention. It may be a little bit over-oaked, but I expect it to age fairly well.
So the same approach was taken to the limited 2021 crop. The vines have crown gall and so I only have 3-4 left. Those that are left are heavy producers. Picked 9/22, at 1.080, TA 12, pH 2.86. I crushed and destemmed 9/24, then adjusted with 1T calcium carbonate to pH 3.14 and 500g sugar to 1.090. Opti Red/Booster Blanc/Avante/VP41 coinnoculation. I pressed 5 gallons on 9/29. By 10/23 the test strips read zero malic. I let it go another few weeks before SO2 to be safe.
I've not decided whether to barrel this wine just yet. It's just aging quietly. My "hands off" winemaking approach is either wisdom or laziness.
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