2. IT ALL BEGINS IN THE VINEYARD. ONLY CHARDONNAY ARRIVES AUCKLAND WINERY AS
CHARDONNAY AND PINOT NOIR GRAPES USED JUICE (EX HAWKES BAY). INOCULATED WITH DV10
FOR PRODUCTION. YEAST. FERMENTED AT 14-16 °C TO DRY. THEN MLF
COMPLETED. BULK PINOT NOIR WINE IS
PURCHASED AT A LATER DATE AND BLENDED WITH
CHARDONNAY. POST BLENDING: COLD STABILISE
BASE WINE, FINE AND FILTER.
3. DAY 1: REHYDRATE EC1118 YEAST. ADD ADD ADJUVANT PRIOR TO BOTTLING. PUMP IS
SUGAR, BASE WINE, DAP, AERATION ON. DAY SET UP TO BOTTLING LINE WITH A RETURN
2: BULKING UP YEAST (BASE WINE INTO HOSE TO TANK TO ALLOW CONSTANT MIXING
STARTER CULTURE). ADD SUGAR TO BASE WINE SO YEAST DOESN’T SETTLE.
TO REQUIRED RS. REHYDRATE ADJUVANT. DAY
3: ADD CULTURE, YEAST COUNT MIN 1.5
MILLION CELLS/ML.
5. Bottles are packed on their sides.
The sugar added to the base wine is
calculated to achieve 6.5 atm in the
bottle.
Bottles are aged on their lees up to 3
years.
Currently 2009 Methode
Traditionnelle on the market at
Soljans (only released in May).
6. LEES ARE RIDDLED INTO THE NECK OF BOTTLE TRADITIONAL RIDDLING RACK. RIDDLED BY
AFTER LEES AGING. DIFFERENT METHODS ARE HAND. BOTTLES GET A SLIGHT TURN, SHAKE
USED BUT ALL FOLLOW THE SAME PRINCIPLE. AND THEN NECK TILTED DOWNWARDS ONCE A
BELOW, RACK IS SLIGHTLY TURNED AND DAY. TAKES ABOUT 10-14 DAYS.
TILTED ONCE A DAY.
7. Getting ready
for disgorging
After riddling, bottles are
placed in bins (neck
downwards).
Bins are chilled to 3-5°C.
Whilst bottles are
chilling, liqueur for dosage is
made up in the lab. 625 g of
sugar is dissolved in wine to
make 1L. PMS added.
12. Making bubbles in the “bottle”.
Fermenting the base wine.
Making the starter culture and watching the yeast multiply.
Tasting the final product (2009 vintage, yummy!)
