At the end of each harvest day we made the long trek back to Denver and started processing the fruit immediately.  The Sauvignon Blanc was de-stemmed to 10 one ton open fermentors where the must was chilled to 40f for a two day skin soak.  The bins were blanketed with dry ice to prevent premature oxidation.  After two days the grapes were pressed and the juice transferred to a stainless steel tank where it was cold settled for eight days at 38f.  The Semillon underwent a similar skin soak and cold settling for five days.  The “skin soak” is a method used to help with the extraction of volatile aroma compounds from the skins, build on the palate weight, and add a little color and a slight phenolic finish.  Once settled the clear juice from both varietals was racked from their respective gross lees and combined in one stainless tank for co-fermentation.

Once the juice had warmed to 50f, the co-fermentation was inoculated with VL3.  Within 36 hours the fermentation had commenced and proceeded at a slow but steady rate until dry at day 32.  Once dry the wine was protein stabilized, cold stabilized, coarse filtered, sterile filtered and bottled on February 18, 2010.  The wine is closed with a screw cap and packaged in an antique green claret bottle that has been silk screened with our distinctive brand.  832 cases were bottled.

Alc. - 13.1% v/v
pH - 3.39
TA - 0.67

About The Infinite Monkey Theorem

Opened in 2008, The Infinite Monkey Theorem (IMT) is an urban winery located in the Santa Fe Arts District in Denver, Colorado. Housed in a Quonset Hut, IMT represents a counter culture in winemaking: no vineyard, no pretense and only the best grapes.

For more information: http://www.theinfinitmonkeytheorem.com