In such a busy winery, with so many students, researchers and other winemaking groups doing their own thing, it is certainly in your own interest to make sure that your barrels are clearly labelled. We also have what we think is a really good logo to mark our 60th birthday,
By early evening it was finally time to put the wine into barrels. Working with barrels is a very satisfying thing for this winemaker. The wine had retained great colour after additions of 65 ppm of SO2 and some tartaric acid. And while filling the barrels, we were pleased to
Because there was no tank available which was large enough to blend all of our wine, the three tanks and two smaller containers had to be accurately blended by other means, before being put into barrel. Here’s something we haven’t seen very often – grape seed oil on top of
It was time to get the wine into oak, with the malo having been completed very efficiently in tank. But the barrels were given a heat treatment first. They were filled with water, which was then brought up to temperature by blowing hot water/steam from a pressure cleaner through it.