To say that the 2017 vintage was different to the 2016 vintage would be one of the biggest understatement ever. Just speaking personal circumstances, this year not only did I finish up with my employer of over three years and start with a new importer/wholesaler, I also welcomed the arrival of my first child! Considering the location I made my wine at this year is a lot further from home than last year, I wasn’t able to be at the winery as much this year. Then I ended up increasing production from one tonne to five tonnes! I also worked with three new varieties; vermentino, nero d’avola and nebbiolo. Finally, the 2017 vintage was late and long; first grapes arrived on the 19th of March and last were the 24th of April!
On this Part One video I process all the fruit. Processing involves the intake of grapes, and making the first decisions for the wine (whether to press, whether to de-stem, whether to do neither). This is all before the fermentation begins and it transitions towards wine.
Vino Intrepido is a (soon to be launched) brand the combines great Italian grape varieties with great Australian wine regions and growers, experimenting with different winemaking techniques to bring you delicious wine! If you are interested in finding out more, please get in touch via email on firstname.lastname@example.org
Ricca Terra Farms – http://riccaterrafarms.com.au
Chalmers – https://www.chalmers.com.au
Malakoff Vineyard – https://www.facebook.com/Malakoffestatevineyard/
It was a distinct honour and a privilege to be named the third fellow for the Australian Alternative Varieties Wine Show. What an incredible insight into one of the most forward-thinking initiatives in the Australian wine scene today! Here are some of the amazing experiences that came with such an honoured award, I was truly humbled. Many thanks to the AAVWS for the opportunity to attend as the 2016 Fellow, I heartily encourage everyone to consider applying for this years show!
Without question, the most fun part of the Australian Alternative Varieties Wine Show calendar is the famous Long Lunch where the trophies are announced. The five-course menu is designed by none-other than Mildura institution Stefano Di Pieri, with a selection of wines from the previous years show, many of them trophy winners. The festivities are emceed by the Chair of the AAVWS, which this year was former guest on The Vincast wine podcast and all around lovely guy, Ashley Ratcliff. Have a watch, then head to the show website to find out all of the trophy winners. Don’t forget to let me know what you think in the comments below, like share and subscribe, and be sure to visit my website and follow me on social media. Many thanks to the AAVWS for the opportunity to attend as the 2016 Fellow, and also for the use of some pictures from the Facebook page.
On the second part of a series looking into the Australian Alternative Varieties Wine Show, I look at one of the most valuable events of the week – particularly for the producer exhibitors – Talk & Taste. These seminars provide a forum for guest speakers, some of whom are on the judging panel, to discuss topics very pertinent to those working with alternative varieties in Australia. This year panels covered three areas, I took some (very amateurish) footage from the front row, here are a few talking points. Many thanks to the AAVWS for the opportunity to attend as the 2016 Fellow, and also for the use of some pictures from the Facebook page.
I was honoured to be named the 2016 Australian Alternative Varieties Wine Show Fellow, given an in-depth behind-the-scenes look at the show and the events run around it. Heading up several days early and offering to steward a few days, I took the opportunity to learn more about the show, and how it improves the quality of Australian wine made from emerging grape varieties. Here is the first video in a short series on the show, outlining how the show is run. Please let me know if you have any questions, feel free to make comments below!
The final stage of the winemaking is the bottling (labelling and selling isn’t winemaking as far as I’m concerned), and I was so grateful to have extra pairs of hands to help and make things smoother. Let me know what you think in the comments below, and get in touch if you’d be keen to buy a bottle or 12 😉
The fifth part of the Intrepid Winemaking Project 2016 was not one that I necessarily planned on. I was however encouraged by a few people to consider blending Bin X and Bin Y, in an effort to get more of one wine rather than make people choose, and also to combine the positive attributes of each component. Let me know if you have any questions about this step in the winemaking story!
Part Four of the Intrepid Winemaking Sangiovese Project 2016 is racking the two component wines. Racking is the traditional filtration process of separating the wine from the solids in the vessel. The solids are sediment, essentially dead yeast lees and tannins, and as they are heavier than the wine, will settle at the bottom of the barrel or tank. The completely natural way to perform this is through gravity, but the vast majority of wines are racked using a mechanical pump, being far more efficient.
Bin X had completely finished both the primary fermentation and the malolactic fermentation. It looks more mellow, round and savoury. The wine was racked, the seven-year old barrel was cleaned, and the then the wine was returned to the barrel.
Bin Y had completed the primary fermentation in tank, but had not completely finished the malolactic fermentation. This made the wine look a bit crunchier, brighter and intense. The wine was racked from the 300L stainless steel tank into a 500L tank, but it was not returned as it was consolidated with 30+ litres that was in a demijohn. Hopefully the introduction of some air through the racking process, as well as warmer Spring temperatures, will help it complete the malolactic fermentation before the wine is blended and bottled in the next month.
Part three of The Sangiovese Project is all about pressing the two bins and transferring them into their vessels. If you haven’t already seen part one and two, I recommend watching them before this video.
Bin X of the Heathcote Sangiovese that was foot-stomped and plunged daily, took about 10 days to finish its fermentation on skins. The skins were quite broken down and plenty of colour had been leached into the wine. The original 500kg of grapes fit into one basket press, and produced just over 300 litres of wine. It settled in a tank for two nights then was transferred into a seven-year-old hogshead (300L) barrel for its elevage.
Bin Y was left as whole berries after de-stemming. It went through a mostly carbonic maceration, and was not handled until pressing. Any juice in the bin was fully fermented, but there was still a lot of juice inside intact berries that was not fermented yet. Pressing included two top ups of the press, as the berries took up much more space. The wine was darker and fruitier. It was transferred into a 300L stainless-steel tank and a 34L demijohn to finish fermentation, and it will stay there.
Please note that the memory card was full towards the end of pressing so I missed a bit.
I hope you enjoy this next part of my first winemaking journey, thanks again to Alex for the advice and the help processing the wine. If you have any questions please feel free to ask them in the comments below.
Bin X Wine Cake
If you haven’t watched Part One of The Sangiovese Project (processing the fruit), I suggest watching that first.
Part Two is all about fermentation. Two days after receiving the fruit, fermentation was under way in Bin X. It was important to plunge the cap of skins (and some berries) every day, partly for the gentle extraction of colour and tannin from the skins into the wine, but also to keep them wet to avoid spoilage.
Bin X converted the sugar into alcohol at a rapid pace. It went from 13 degrees baumé to one or two in the space of three days. By the fourth day you can see that there is a lot less activity in the ferment. With some advice I gave the bin a few more foot-stomps to squeeze more juice out of the remaining berries, which extended the ferment a few more days and extracted a bit more colour and tannin. After 10 days the ferment was finished, but daily plunging continued until pressing on the 22nd of March.
Bin Y had CO2 pumped into the bin and it was covered by cling-wrap. It was checked each day simply by smell, giving off a slightly candied fruit aroma. The weight of the berries gradually crushed the berries at the bottom of the bin, and the juice fermented dry. It was very crunchy and bright to taste.
The next part will focus on the pressing of the two bins, and their subsequent transfer into their vessels. Feel free to ask me any questions in the comments below.