Brix&Fire
New Member
Hey everyone,
I’m currently working on a small-batch Chardonnay vinification project in Baja California Sur, Mexico. It’s part of a broader experiment in pushing the boundaries of winemaking in extreme climates—think hot desert days, cool ocean nights, and very short winters.
This Chardonnay is from young vines I planted near La Paz. It was harvested early to retain acidity (picked mid-July), targeting a crisp, dry profile with high-toned aromatics. I used QA23 yeast, rehydrated with Go-Ferm, and kept fermentation temperatures cool (55F) Acid was adjusted post-pressing with tartaric to balance the low natural acidity due to our warm conditions.
I’m fermenting in a 30 gallon Speidel, and then will age on Fermonsters for a few months, no oak. The goal: a mineral-driven, sharp white wine that reflects our coastal desert terroir.
Would love to hear feedback from others making wine in hot climates or experimenting with early-picked whites.
Anyone else working with Chardonnay in unconventional regions?
Cheers from Baja
I’m currently working on a small-batch Chardonnay vinification project in Baja California Sur, Mexico. It’s part of a broader experiment in pushing the boundaries of winemaking in extreme climates—think hot desert days, cool ocean nights, and very short winters.
This Chardonnay is from young vines I planted near La Paz. It was harvested early to retain acidity (picked mid-July), targeting a crisp, dry profile with high-toned aromatics. I used QA23 yeast, rehydrated with Go-Ferm, and kept fermentation temperatures cool (55F) Acid was adjusted post-pressing with tartaric to balance the low natural acidity due to our warm conditions.
I’m fermenting in a 30 gallon Speidel, and then will age on Fermonsters for a few months, no oak. The goal: a mineral-driven, sharp white wine that reflects our coastal desert terroir.
Would love to hear feedback from others making wine in hot climates or experimenting with early-picked whites.
Anyone else working with Chardonnay in unconventional regions?
Cheers from Baja
