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
I opened the last botte of 1998 Seppelt Drumborg Vineyard Riesling from my cellar, and tasted it for YouTube. Let me know what you think, and if you’ve had some recent experiences with old riesling wines.
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Seppelt Drumborg Riesling 1998
One of the big problems I have with the globalisation and homogenisation of wine is that unique and traditional wines for uncomplicated consumption with food are lost. The first really different and regionally specific wine discovery I have made in Spain was made in San Sebastian the previous weekend. During a tapas bar crawl I was introduced to Txakoli (pronounced chakoli), which is a wine made on the coast only 30 kilometres west of San Sebastian on the way to Bilbao. The vineyards are planted mostly in pergola trellising systems, on the steep slopes of the coast. The wines produced are 95% white wine with a slight spritz to it, as a small secondary fermentation happens in the bottle. To encourage the bubbles when it is poured it is done from some height, something I had seen in San Sebastian. The high acids and slight fruit residual sugar matches beuatifully with fresh salty pinchos. I’m not sure it would taste the same if drinking it anywhere else, but I was intrigued to find out more. Carlos from Artadi very kindly set me up with an appointment at the most important Txakoli producer in Getaria.
|In case you forget which way the Atlantic Ocean is