Winery experience 2010

491 views

Published on

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
491
On SlideShare
0
From Embeds
0
Number of Embeds
2
Actions
Shares
0
Downloads
18
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Winery experience 2010

  1. 1. Winery Experience 2010 Rhys Evans
  2. 2. Winery Profile <ul><li>Name: Kemblefield Estate Winery </li></ul><ul><li>Location: 79 Kemblefield Terrace Road, Mangatahi. </li></ul><ul><li>2010 Varietals: Merlot, Cabernet Franc, Chardonnay, </li></ul><ul><li>Gewurztraminer, Sauvignon Blanc, Semillon, Pinot Gris, Viognier </li></ul><ul><li>Production Size: Appx 500T </li></ul><ul><li>Supervisor: Richard Rhodes </li></ul>
  3. 3. Grape Unloading and Crushing <ul><li>10T Recieval Bin Destemmer/Crusher </li></ul><ul><li>Must Pump Dimpleflo Heat Exchanger (Must Chiller) </li></ul>
  4. 4. White Ferment <ul><li>40T Membrane Press </li></ul>
  5. 5. White Ferment <ul><li>10 and 15kL tanks used for settling solids and 20kL tanks for fermenting </li></ul>
  6. 6. White Ferment <ul><li>Oak staves used in chardonnay production Refrigeration unit working overtime to keep ferments cool </li></ul><ul><li>Lees racking setup Few additives: Pectonase Clarifying </li></ul>
  7. 7. White Ferment <ul><li>Gravity fed barrel hall Superfood additions </li></ul><ul><li> Mixing </li></ul><ul><li>Kemblefield chardonnays fermented wild in this room. </li></ul><ul><li>Also viognier ferments and gewurtz maturing </li></ul>
  8. 8. General Production <ul><li>State of the art lab Fittings board </li></ul>
  9. 9. Red Production <ul><li> 6 and 1.5T open top fermenters. </li></ul><ul><li> 2 x 20kL tanks also used </li></ul><ul><li> Removing skins for pressing </li></ul>
  10. 10. Red Wine Storage <ul><li>Red barrels stored in winery 20kL lying tanks for wine pre bottling/transportation </li></ul>
  11. 11. Waste Management <ul><li>Waste water system (samples frequently collected) </li></ul>
  12. 12. Cellar Door
  13. 13. Terrace Vineyards <ul><li>Situated in front of the winery </li></ul><ul><li> Vineyard Manager Chris “Cloudy” McLeod hard at work </li></ul>
  14. 14. Completed Operations <ul><li>Sampling and harvesting </li></ul><ul><li>Barrel cleaning and stacking </li></ul><ul><li>Tank cleaning and chemical handling </li></ul><ul><li>Barrel sulfuring and topping </li></ul><ul><li>Cellar management (record keeping, deliveries, cellar door) </li></ul><ul><li>Grape unloading and crushing operations </li></ul><ul><li>Press operating (45T) and cleaning </li></ul><ul><li>Yeast fermentation (red and white table wine, monitoring) </li></ul><ul><li>Additions (DAP, superfood, pectinase, tartaric acid, SO2, gelatin) </li></ul><ul><li>Inert gas applications </li></ul><ul><li>Cap management </li></ul><ul><li>Racking procedures (settling, transfers and rack + returns) </li></ul><ul><li>Malolactic fermentation inoculation </li></ul><ul><li>Blending (Sauvignon blanc) </li></ul><ul><li>Wine storage procedures </li></ul><ul><li>Skin pressing operation (dropping tanks) </li></ul><ul><li>Winery maintenance (cleaning, water blasting, waste water samples etc) </li></ul>
  15. 15. Highlights/Lowlights <ul><li>Enjoyed: </li></ul><ul><ul><ul><li>Plunging ferments on days 2 and 3 </li></ul></ul></ul><ul><ul><ul><li>Removing skins after primary ferment </li></ul></ul></ul><ul><ul><ul><li>Working in the chardonnay barrel hall during ferment (aromatic and noisy) </li></ul></ul></ul><ul><ul><ul><li>Heinekens after cleanup on Friday </li></ul></ul></ul><ul><li>Disliked: </li></ul><ul><ul><ul><li>Cleaning barrels </li></ul></ul></ul><ul><ul><ul><li>Dismantling and cleaning the press </li></ul></ul></ul>

×