WORK EXPERIENCEWSC 7.11<br />Vintage at Kemblefield Estate Winery.<br />2009<br />
Kemblefield Estate is situated on Aorangi Road, in the Mangatahi District, Hastings.<br />The 90 hectare vineyard has been planted in terraces to the Ngaroura river, so each block exhibiting its own unique soil type and meso- climate.<br />
A real ‘fruit salad’ of varieties, ranging from Merlot to Pinot Gris, Chardonnay to Cabernet Franc.<br />So essentially enabled insight to the winemaking practices for a number of different wine styles.<br />
It started in the vineyard...<br />A dry ‘indian’ summer, perfect ripening conditions.<br />Blocks picked according to Brix and acid levels.<br />
Then vintage kicked in!<br />Majority of the fruit machine harvested, except the handpick of a small block of mendoza Chardonnay destined for the reserve range and the beloved Zinfandel.<br />
Being a relatively small operation (250 tonne), meant all staff were expected to undertake all cellar operations.<br />Standard Winemaking Procedures were adhered to for both the red and white winemaking processes.<br />
Vintage consisted of a lot of....<br />For the whites!<br />Recieval and documentation control<br />De-stemming<br />Crushing<br />Pressing<br />Juice Rackings<br />Additions pre fermentation<br />Inoculations<br />Daily ferment analysis<br />Racking off yeast lees<br />Transfer to suitable tank to ensure no ullage and addition of Sulphur to ensure safe storage<br />
And for the reds!<br />Recieval and documentation control<br />De-stemming<br />Crushing<br />Must Pumping direct to open top fermenters<br />Inoculations<br />Plunging, Plunging and more Plunging!<br />Rack and Returns<br />Daily ferment analysis<br />Draining<br />Digging Skins<br />Pressing<br />Racking off gross lees<br />Transfer either to barrel or tank for aging or storage<br />
In the white cellar cellar, 50% of the barrels were inoculated with EC 1118 and the rest ‘wild’ fermented .<br />In turn this creates some complex flavour in the finished creation.<br />
The sauvignon was first to be finished, with the bottling booked for mid july.<br />This essentially created some ‘quick’ cashflow as the majority was pre sold as an export order.<br />
All in all invaluable experience was gained with a number of different varieties coupled with the winemaking practices to match. Thanks to the Kemblefield Estate staff.<br />
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