Vintage 2009 Kemblefield Estate Winery
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Vintage 2009 Kemblefield Estate Winery

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Thomas Heath. Kemblefield Estate Winery work experience

Thomas Heath. Kemblefield Estate Winery work experience

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Vintage 2009 Kemblefield Estate Winery Vintage 2009 Kemblefield Estate Winery Presentation Transcript

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