Winery Experience Presentation


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Winery Experience Presentation

  1. 1. Winery ExperienceWSC7.11 <br />David Glenie<br />2010<br />
  2. 2. Delegats Wine Estate<br />Varietals Crushed; Chardonnay, Cabernet Sauvignon, Malbec, Merlot, Pinot Gris, Pinot Noir, Riesling, Sauvignon Blanc, Syrah<br />Labels; Oyster Bay, Delegats Reserve, Delegats Varietal <br />Production Wineries; Hawke's Bay, Marlborough<br />Bottling Winery; Auckland<br />
  3. 3. Production – Sauvignon Blanc<br />Grape Maturity<br />Bottling<br />Harvest<br />Finishing Treatments <br />Gas Balancing<br />QC Clearance<br />Bottling filtration<br />Bottling<br />Packaging and Shipment<br />Vineyard Development<br />Vine Management<br />98% Marlborough Grapes<br />Wairau & Awatere Valleys<br />Cold stabilisation<br />Pre Bottling filtration<br />Fining & Additiives<br />Warming to bottle temperature<br />Harvest Parameters<br />22 Brix, TA 12g/L, ph 3.1<br />Vine Yield 5.1kg<br />Yield 10.9 T/ha<br />700km Transfer<br />Juice Treatment<br />Ferment <br />Post Ferment<br />Production winery to Bottling winery<br />Marlborough to Auckland by Rail<br />Final Blending with National components<br />Crush<br />Press<br />Juice Treatment<br />SS Tank Ferment<br />Slow 21 Days <br />Temperature Controlled 12-14<br />22 Different strains used<br />Lees Racking<br />Blending, 100’s batches <br />Fining & Clarification<br />Centrifugal filtration<br />
  4. 4. Harvest<br />Harvesting time <br />Harvesting from the Wairau and Awatere Valleys<br />Commenced in perfect conditions after a bit of a wait to the season<br />Harvest parameters were within specification<br />Brix 21.9<br />TA 12.0g/L<br />pH 3.1<br />Yield 10.9 T/ha<br />Grape Receival<br />
  5. 5. Juice Treatment<br />Crush <br />Enzymes added<br />PMS/Tartaric Acid added<br />Press<br />Free Run juice drained out with a second light press<br />Treatment<br />Bentonite added<br />Juice cold settled<br />Press Gallery. Because winemakers are is an ‘Artistic Directors’ <br />
  6. 6. Ferment<br />Bubble, bubble, bubble, please don’t get stuck<br />In Stainless Steel <br />Controlled Temperature of 12-14<br />Slow 21 Day Ferment<br />Innoculation with a 22 different strains predominantly <br />Lalvin EC-1118, QA23<br />Anchor VIN7, VIN13<br />Zymaflore X5, VL3<br />
  7. 7. Post Ferment<br />It’s Blend time again!<br />Racking off gross lees<br />12million litre Blend!!<br />Fining and Clarification additives<br />PVPP<br />Laffort Gecoll<br />Erbsloh Sensovin<br />Copper Sulphate<br />Centrifuge clarification<br />“The wine in the fuge goes round and round, <br />round and round , round and round , the wine in <br />the fuge goes round and round all day long”<br />
  8. 8. 700km Transfer<br />Transfer from the production winery of Oyster Bay to the Bottling Winery in Auckland<br />Final Blend (with other regional components)<br />Cold Stabilisation (sometimes assisted with Potassium Bitartrate, COT)<br />Who needs a re fixed line ! Its only a 700km tranny<br />Glycol refrigeration plant working hard<br />
  9. 9. Finishing treatments<br />Pre Bottling filtration with Diatomonous Earth Filtration (DEF)<br />Warming to bottling temperature and to keep oxidation at bay by the Plate Heat Exchanger (PHEX)<br />Final fining additives<br />Copper Sulphate<br />Grape Concentrate/Sugarwith specifications at 2g/L<br />Our DEF , temperamental girl but a <br />real workhorse, soon to be decommissioned<br />Our State of the Art PHEX ... Not! But with all her <br />creaks she still gets the job done<br />
  10. 10. Bottling<br />Filler and capper<br />Gas Balancing<br />Final SO2 levels checked<br />Quality Control audit and tasting<br />Bottled<br />Sticking on the world renowned label<br />
  11. 11. Positives and Negatives<br />Likes<br />Good crew to work with<br />Liked the fining trailsand tasting<br />End of Vintage party trying all the various batches used to blend the wine – blend our own<br />Dislikes<br />Worked only at Bottling winery – Auckland, this yearso didn’t get to see any grapes and grape, must operations<br />