Winery experience 2010
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Winery experience 2010

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Winery experience 2010 Winery experience 2010 Presentation Transcript

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