Vintage 2013 Week 1



Vintage 2013 started with a bang this week- and is certainly gaining momentum as everything ripens up.

We started on Tuesday with Frontignac (Moscato) and Vermentino. Both came off without a hitch. The Vermentino went straight into the basket press as whole berries, and the juice gently extracted. Vermentino has quite large berries naturally, and the boys in the winery thought it was pretty entertaining to play marbles with them! The juice had notes of lemongrass and ginger- very fragrant. It is now sitting  in tank waiting for the natural yeasts to start the fermentation.

Tipping the Vermentino into the press basket
Tipping the Vermentino into the press basket
The press cake after the first press of the Vermentino
The press cake after the first press of the Vermentino
The Vermentino juice running out of the slots in the press basket
The Vermentino juice running out of the slots in the press basket
Vermentino juice running out of the press
Vermentino juice running out of the press

Today we picked our first Shiraz for the year. The Cemetery block is often the first block of reds picked, and this year continued on trend. It is so named, as it is the block that surrounds our family crypt- built in 1847 and containing our first generation family pioneers. We were a little worried that crop levels would be very low, but they have turned out to be only just below average at 2t/acre, which is brilliant. The cemetery block was machined picked and then went through the destemmer (removes any stems), berry sorter (removes any raisined berries, leaf, petioles, earwigs or millipedes) and into the open fermenter. I am very happy with the chemistry of the juice (13.8 Baume, 3.5pH, 6.3 TA), pretty close to perfect, and super happy with the flavour in the berries. Looks like it will be an intensely flavoured year, with great tannin structure, and great natural acidities. Excitingly, this is the first block that we have farmed completely organically for 2 years now, so we are looking forward to watching the ferment progress, and seeing if there is a quality improvement as well.

Yummy cemetery Shiraz berries
Yummy cemetery Shiraz berries
The cemetery Shiraz berries travelling over the berry sorter
The cemetery Shiraz berries travelling over the berry sorter
All the stalks coming out of the destemmer
All the stalks coming out of the destemmer
Tipping the cemetery Shiraz into the open fermenter
Tipping the cemetery Shiraz into the open fermenter
The first taste of juice from the Shiraz- great colour already
The first taste of juice from the Shiraz- great colour already

Saturday we are picking our Tempranillo- looking forward to getting this little morsel into the winery.

Then next week goes pretty mental- Four more Shiraz blocks and handpicking the Fiano. Good times….

More from me next week.

Cheers,

Corrina