Fermentation

All the grapes for the 2013 vintage are now safely in the winery, which brings another harvest to an end. The next stage in the winemaking process is Fermentation.

Upon arrival at the winery, the grapes were destemmed and part of the harvest passed through our brand new laser controlled optical sorting machine. This fantastic new machine scans every grape and ensures they meet our exacting specification for ripeness and acidity, any deemed not good enough are removed by a blast of high pressure air.

Once the grapes have been sorted they are transferred into fermentation tanks, we use a portion of stainless steel, cement and large oak vats for fermentation depending on the grape variety. Some of the first Syrah grapes have now finished fermenting and the first impression of the young wines is very favourable with nice balanced fruit and typical Syrah purply colour.

The Grenache is still fermenting in temperature controlled concrete vats at around 32C and we expect them to finish to dryness next week with good balance and around 13 degrees of alcohol.

Tasting the Grapes
Tasting the grapes for ripeness

The grapes are lightly crushed before fermentation
The grapes are lightly crushed before fermentation

 

Grape bunches passing down the sorting table
Grape bunches passing down the sorting table

 

Fermentation Vats
Fermentation Vats

 

Manually checking the temperature during fermentation
Manually checking the temperature during fermentation
Emptying the grape skins from the grape skins from the wooden fermentation cuves following the end of fermentation
Emptying the grape skins from the grape skins from the wooden fermentation cuves following the end of fermentation

 

Grape skins at the end of fermentation - these will get pressed to release any remaining juice
Grape skins at the end of fermentation – these will get pressed to release any remaining juice

 

Freshly fermented wine ready for analysis in the lab
Freshly fermented wine ready for analysis in the lab

 

 

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