Vintage 2011


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Vintage 2011

  1. 1. WSC7.11 Winery Industry Experience <br />Vintage 2011 atEsk Valley EstateBay view, Napier<br />
  2. 2. About the winery<br />Situated in the north of New Zealand’s picturesque Hawkes Bay, at Bay View is The Esk Valley Estate winery.<br />The winery sources fruit from Hawkes Bay, including the world-renowned Gimblett Gravels and Marlborough, as both regions consistently produce grapes of an extremely high quality.<br />Esk Valley is famous for its premium wine “The Terraces", which is only released those years when the terraced vines on the banks above the winery, produce an exceptional vintage.<br />Esk Valley is a boutique winery, but it is unique in that many of the techniques used to craft its award-winning wines are dictated by the winery itself. <br />The old concrete vats, the layout of the buildings, and the absence of modern technology mean the people at Esk Valley have had to make wine in a simple, honest, hands-on way.<br />
  3. 3. The Team<br />Senior Winemaker: Gordon Russell <br />Assistant Winemaker : Dane Jarvie<br />Cellar Manager: Steve Sykes<br />2 permanent cellar hand+ 6 vintage cellar hand <br />
  4. 4. Overview of vintage 2011<br />First fruit was received in the first week of march.<br />A total of 900 t were crushed along with lot of wine/Juice handled for Villa Maria’s Labels.<br />The vintage ended in the last week of April with all the last of Cabernet Sauvignon and Syrah were harvested and processed.<br />“Overall, it was not a great vintage” as the winemaker describes with a lot of wet weather causing rot or pre-timed harvesting of the grapes.<br />On the other hand the winemaker reckons it was good for Chenin Blanc and Verdelho.<br />Although the number(Brix/pH/TA) for the reds were not the desired numbers , the wines show good flavours and tannin structure. <br />
  5. 5. Wine Portfolio<br />Esk valley Estate range<br />Winemakers Reserve Wines<br />Sauvignon Blanc<br />Chardonnay<br />Riesling<br />Verdelho<br />Pinot Noir<br />Syrah<br />Merlot Cabernet Sauvignon Malbec<br />Pinot Gris<br />Chenin Blanc<br />Rose<br />Merlot Malbec Cabernet Sauvignon<br />Chardonnay<br />Syrah<br />
  6. 6. And the finest……”The Terraces”<br />This is handcrafted wine and a true vineyard expression. <br />All the harvested fruit(Merlot, Cab Sauv, Mallbec) being co-fermented open fermenter no. 2 (reserved for The Terraces)<br />Pressed and matured in new French barriques for two years before bottling.<br />“I was there in 2010 and 2011”. <br />
  7. 7. Wine style<br />The wine style chosen I was interested in was the Esk valley Estate range Chenin Blanc.<br />Because Esk Valley is one of the very few producers of Chenin Blanc in New Zealand.<br />A medium-bodied wine with classic Chenin Blanc characters with full palate and a touch of residual sugar to balance the acidity is aimed .<br />
  8. 8. The making<br />The fruit was de-stemmed, lightly pressed and then gravity fed to both tank and aged oak for fermentation. <br />Cultured yeast(VL2) was employed for the tank fermentation to capture aromatics while indigenous yeasts were utilized for the barrel ferments. <br />
  9. 9. The tank ferment was stopped with a small quantity of residual sugar to balance the natural acidity of the finished blend. <br />The new wines were then left on lees till blending and a casein fining was done before bottling.<br />
  10. 10. Winery operations undertaken/involved with<br />Cleaning ( A LOT OF IT)<br />Fruit receiving<br />Pressing<br />Racking through heat exchangers<br />Inoculations<br />Ferment arrests<br />Nutrient additions<br /> Barreling( Cleaning, Swelling, Stacking, Filling ,Racking)<br />Cap Management( Plunging , Pumpovers)<br />Pressing Reds<br />Inoculation for MLF<br />Tankering<br />Transfers<br />
  11. 11. A lot of barrels stacking on good old stillages !!!!!<br />
  12. 12. Record Keeping<br />All the record keeping is managed with the help of, winery management system called EZY. <br />All the details of the operation including batch codes are included in work operation sheet which are then updated and stored. <br />The information on the computer is then available for any reports needed. <br />The hard copies are stored in the winery safe for 5 years.<br />
  13. 13. Health and safety<br />Health and safety issues are adhered to and the cellar supervisor, Steve Sykes is responsible for these matters.<br />All employees employed for the vintage period are required to undergo an induction where basic health and safety precaution and measures taken are explained.<br />While using any corrosive or harmful chemicals e.g. Sodium hydroxide or diatomaceous earth, eye protection, gloves and a breathing mask is worn.<br />
  14. 14. A carbon dioxide/Oxygen meter is used to check the atmosphere before entering any confined space. As with any winery work, there is an element of danger but essentially to create a safe environment standard operating procedures must be adhered to and just general common sense being a must. <br />Before entering a confined space form needs to be filled and buddy system is implemented. The person entering is made to wear a harness and the environment in the confined space is checked for oxygen levels. If any major incident was to arise, a full independent OSH investigation would take place and be adhered to.<br />
  15. 15. Shukriya( Thank you)<br />