For a first time garage winemaker to make something drinkable from grapes from this appellation? I’ve had a hard time finding grape sources, but finally found a Lodi vineyard that will sell small quantities. Looking at either a GSM blend, a Petite or a Viognier.
Is it possible? Any words of wisdom?
Certainly possible to make something drinkable, and probably better to start playing / experimenting with cheaper fruit rather than have some really expensive vinegar / trainwreck 
Sure, there’s some good wine coming from there. (Did you try the Downhill Torrontes? It’s from the Silvaspoons Vyd.) The days are warm, but cool air from the bay comes in at night.
I’ve made some Petite last year from Lodi - full of berry fruits and only moderately tannic. Also made some very nice grenache blanc. Some viognier was fair, a little too alcoholic for my tastes (but I’m not a huge viognier fan anyway…) The appellation is capable of some nice fruit.
Yes it is possible. Probably won’t knock your socks off, but you can make some nice quaffers. I can’t say I’ve been impressed by the Grenache or Syrah (I would give the Petite a try) but it could just be the grapes that get sent east bound. Zin is definitely more popular around here so I think there are better Zin grapes coming across the country.
Words of wisdom… check your sugar and acid levels before you start the ferment, or before you purchase if you can. The sugar levels on some of the grapes can be through the roof and the acid can be pretty low. If you can check the sugar before you buy, it could influence your discision on how much of each grape you buy for a blend. Just as an example, if the Syrah is lower than the Grenache, you may want to up the Syrah content a bit more to temper the high sugar in the Grenache.
Use DAP or ferm-aid (or some type of yeast food). The nitrogen in Lodi grapes can be low which can cause the stinks. I think Syrah is of particular concern.
If you can get your hands on Cab and/or Merlot, I think they are easier grapes to work with for a first timer. I think they are more forgiving in general.
Other than that, don’t freak out if things don’t go as planned. It never goes as planned but you still get something nice to drink.
Good Luck. Feel free to PM me if you have any specific questions.
Andy
I would avoid the viognier, the most likely to come in ripe and blowsy. The easiest way to get decent fruit is to piggy back on the pick with a local winery.
-Al
there is wonderful PS grown just W of Lodi in the delta.
Doesn’t Turley make a Lodi Old Vine Zin?
I wouldn’t underestimate most areas of California. Great stuff coming out of Lake County from Copain and others. I’ve even had some good wines from the Sacramento Valley.
Last night I had a stunning Zinfandel from Humbolt County (Cabot).
FWIW, Peirano Viognier - Heritage from Lodi consistently shows up as a best buy in WS.
2006 89 pts
2007 87 pts
I don’t think anyone is debating that some decent commercial wines are coming out of Lodi, at least not in this thread, but what can be done commercially and what is availabe to a home wine maker are two different things. Home wine makers don’t normally get the pick of the crop.
Yeah, that is why the option appealed to me. Obviously the odds are high that I screw something up. I’m happy to screw up on $1k/ton versus $4-5k/ton grapes
But, knowing that the quality of grapes is key, I was thinking, what if I get beginners luck and do a decent job. Will I know I did it right if the grapes weren’t all that good ![[help.gif]](/uploads/db3686/original/2X/4/4030a9a60185376a7393a78002ce3ec0176e975e.gif "help"){kind=small}
Andy, great insights, thank you so much [thank_you.gif] And thank you for the PM offer as well.
I am totally fine with and expect to make something that is nothing more than a simple quaffer. Actually I’d be thrilled if I can pull that off.
Yeah, I’ve had a decent Petite from Michael & David (liked their syrah too). If I choose this source, might just switch to Petite and Zin (esp since the syrah may be problematic)
How much fruit do you plan to buy?
-Al
Tim, you might try contacting Dave Huecksteadt in Lodi. He’s got a small vineyard there and AFAIK he still sells to home winemakers. Not sure whether he’ll have all the varieties you might be interested in but he grows some very good fruit. I’m sure you can find contact info if you Google his name.
ken - thanks for the heads up. i’ll google him. if you have and leads like that, say in the Paso Robles, RRV, SC or the SCM, let me know 
I would really love to try my hand at butchering some syrah, a GSM blend or pinot from one of those areas. Maybe even mendocino county.
Al - about 500lbs or so.
Tim, what sort of volume are you thinking about? Understandably, some wineries don’t want the hassle if it’s too little.
A couple possible sources for SCM Syrah are Black Ridge Vyd. and Nelson Vyd. One of the neighbors of Martin Ranch had some extra grapes last year (Zin & PS iirc)
only around 500lbs. that is why it has been hard to find grapes.
Oh Lord…stuck in Lodi again…
- YouTube" onclick="window.open(this.href);return false;