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Work experience slide share

  1. 1. WSC7.11 Winery Industry Experience<br />Matariki Wines<br />
  2. 2. Introduction<br /><ul><li>Matariki Wines Limited is owned by John O’Connor and family.
  3. 3. Located on the prestigious Gimblett Gravels on the western edge of Hastings city in Hawke’s Bay. </li></li></ul><li>Introduction<br />Matariki produces wines under two brands:<br />Aspire<br />Matariki: Estate and reserve<br />Chief winemaker: Rod McDonald<br />Winemaker: Rebecca Coghill<br />
  4. 4. First day of vintage 2011<br />
  5. 5. Reserve Chardonnay<br />
  6. 6. Reserve Chardonnay<br />Mendoza and Clone 15<br />Whole bunch pressed<br />Barrel fermented in French barriques<br />70% new oak, 30% seasoned oak<br />Wild and inoculated ferments<br />Lees stirring once weekly for 9 months<br />Bottled under cork<br />
  7. 7. My involvement with Matariki reserve chardonnay<br />Transferred wine to barrel.<br />Rehydrated yeast and inoculated barrels.<br />Daily monitoring of the ferments.<br />Lees stirring<br />
  8. 8. Processes I was involved with<br />Main responsibility during vintage:<br />Grape sampling: pH, TA and brix<br />Monitoring white ferments, temperature and brix<br />Other process I was involved with:<br />Yeast preparation<br />Plunging and pumping over of red must<br />Tank cleaning and barrel washing<br />
  9. 9. Digging out my first tank<br />
  10. 10. Winery Practices<br />Tank cleaning<br />Current practice uses cold water and caustic soda followed by a sulphur/citric rinse, then a water rinse for tanks which have heavy tartrates present, or a multiclean wash for less dirty tanks. <br />Hot water needs to be available in the winery in order to make cleaning tanks easier. A hot caustic soda wash is more effective and takes less time than using cold water.<br />
  11. 11. Barrel labelling<br />Barrels are numbered and labelled on both ends.<br />Can be hard to locate barrels when they are stacked high and close together.<br />Barrels need to have the numbers and wine code sticker on the side on one of the rings.<br />Would make locating barrels easier when they are stacked high.<br />
  12. 12. Off site barrel storage<br />Barrels stored at Wine Warehousing as there is a lack of floor space at Matariki.<br />Managed well.<br />Can be a hassle when it comes to checking the sulphur levels once a month. <br />
  13. 13. Health and Safety<br />Wine Standards Management Plan Code of Practice.<br />Standard operating procedures are in place.<br />Safety glasses, gloves and protective clothing are available.<br />Eye wash and emergency shower in winery in case of a chemical spill.<br />Rentokil monitors pests in the winery.<br />
  14. 14. Record Keeping<br />Ezywine is the record keeping system that Matariki uses.<br />Enables records to be kept in order to trace grapes back to their origin.<br />
  15. 15. List of Operations that I have completed<br />Sampling of vineyards<br />Must treatment<br />Yeast fermentation (red and white)<br />Malolactic fermentation<br />Wine clarification and fining trials<br />Cellar hygiene<br />Getting wines ready for bottling<br />Cellar management<br />