Winery experience 2010
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Transcript of Winery experience 2010
Winery Experience Winery Experience 20102010
Rhys EvansRhys Evans
Winery ProfileWinery Profile• Name: Kemblefield Estate WineryName: Kemblefield Estate Winery
• Location: 79 Kemblefield Terrace Road, Location: 79 Kemblefield Terrace Road, Mangatahi.Mangatahi.
• 2010 Varietals: Merlot, Cabernet Franc, 2010 Varietals: Merlot, Cabernet Franc, Chardonnay, Chardonnay,
Gewurztraminer, Sauvignon Blanc, Gewurztraminer, Sauvignon Blanc, Semillon, Pinot Gris, Viognier Semillon, Pinot Gris, Viognier
• Production Size: Appx 500TProduction Size: Appx 500T
• Supervisor: Richard RhodesSupervisor: Richard Rhodes
Grape Unloading and Grape Unloading and CrushingCrushing 10T Recieval Bin10T Recieval Bin
Destemmer/CrusherDestemmer/Crusher
Must PumpMust Pump Dimpleflo Heat Exchanger Dimpleflo Heat Exchanger (Must Chiller)(Must Chiller)
White FermentWhite Ferment40T Membrane Press40T Membrane Press
White FermentWhite Ferment10 and 15kL tanks used for settling solids and 20kL tanks for fermenting10 and 15kL tanks used for settling solids and 20kL tanks for fermenting
White FermentWhite Ferment Oak staves used in chardonnay productionOak staves used in chardonnay production Refrigeration unit Refrigeration unit
working overtime to working overtime to keep ferments coolkeep ferments cool
Lees racking setup Few additives: Pectonase Lees racking setup Few additives: Pectonase Clarifying Clarifying
White FermentWhite Ferment Gravity fed barrel hallGravity fed barrel hall
Superfood additions Superfood additions
MixingMixing
Kemblefield chardonnays fermented wild in this room.Kemblefield chardonnays fermented wild in this room. Also viognier ferments and gewurtz maturingAlso viognier ferments and gewurtz maturing
General ProductionGeneral Production
State of the art lab State of the art lab Fittings boardFittings board
Red ProductionRed Production 6 and 1.5T open top fermenters. 6 and 1.5T open top fermenters.
2 x 20kL tanks also used2 x 20kL tanks also used
Removing skins for Removing skins for pressingpressing
Red Wine StorageRed Wine Storage Red barrels stored in wineryRed barrels stored in winery 20kL lying tanks for 20kL lying tanks for
wine pre wine pre bottling/transportation bottling/transportation
Waste ManagementWaste ManagementWaste water system (samples frequently collected)Waste water system (samples frequently collected)
Cellar DoorCellar Door
Terrace VineyardsTerrace Vineyards Situated in front of the winerySituated in front of the winery
Vineyard Manager Chris Vineyard Manager Chris “Cloudy” McLeod hard “Cloudy” McLeod hard at workat work
Completed OperationsCompleted Operations• Sampling and harvestingSampling and harvesting• Barrel cleaning and stackingBarrel cleaning and stacking• Tank cleaning and chemical handlingTank cleaning and chemical handling• Barrel sulfuring and toppingBarrel sulfuring and topping• Cellar management (record keeping, deliveries, cellar door)Cellar management (record keeping, deliveries, cellar door)• Grape unloading and crushing operationsGrape unloading and crushing operations• Press operating (45T) and cleaningPress operating (45T) and cleaning• Yeast fermentation (red and white table wine, monitoring)Yeast fermentation (red and white table wine, monitoring)• Additions (DAP, superfood, pectinase, tartaric acid, SO2, gelatin)Additions (DAP, superfood, pectinase, tartaric acid, SO2, gelatin)• Inert gas applicationsInert gas applications• Cap managementCap management• Racking procedures (settling, transfers and rack + returns)Racking procedures (settling, transfers and rack + returns)• Malolactic fermentation inoculationMalolactic fermentation inoculation• Blending (Sauvignon blanc)Blending (Sauvignon blanc)• Wine storage proceduresWine storage procedures• Skin pressing operation (dropping tanks)Skin pressing operation (dropping tanks)• Winery maintenance (cleaning, water blasting, waste water samples etc)Winery maintenance (cleaning, water blasting, waste water samples etc)
Highlights/LowlightsHighlights/Lowlights• Enjoyed:Enjoyed:
• Plunging ferments on days 2 and 3Plunging ferments on days 2 and 3• Removing skins after primary fermentRemoving skins after primary ferment• Working in the chardonnay barrel hall Working in the chardonnay barrel hall
during ferment (aromatic and noisy)during ferment (aromatic and noisy)• Heinekens after cleanup on FridayHeinekens after cleanup on Friday
• Disliked:Disliked:• Cleaning barrelsCleaning barrels• Dismantling and cleaning the pressDismantling and cleaning the press