3. Production – Sauvignon Blanc Grape Maturity Bottling Harvest Finishing Treatments Gas Balancing QC Clearance Bottling filtration Bottling Packaging and Shipment Vineyard Development Vine Management 98% Marlborough Grapes Wairau & Awatere Valleys Cold stabilisation Pre Bottling filtration Fining & Additiives Warming to bottle temperature Harvest Parameters 22 Brix, TA 12g/L, ph 3.1 Vine Yield 5.1kg Yield 10.9 T/ha 700km Transfer Juice Treatment Ferment Post Ferment Production winery to Bottling winery Marlborough to Auckland by Rail Final Blending with National components Crush Press Juice Treatment SS Tank Ferment Slow 21 Days Temperature Controlled 12-14 22 Different strains used Lees Racking Blending, 100’s batches Fining & Clarification Centrifugal filtration
4. Harvest Harvesting time Harvesting from the Wairau and Awatere Valleys Commenced in perfect conditions after a bit of a wait to the season Harvest parameters were within specification Brix 21.9 TA 12.0g/L pH 3.1 Yield 10.9 T/ha Grape Receival
5. Juice Treatment Crush Enzymes added PMS/Tartaric Acid added Press Free Run juice drained out with a second light press Treatment Bentonite added Juice cold settled Press Gallery. Because winemakers are is an ‘Artistic Directors’
6. Ferment Bubble, bubble, bubble, please don’t get stuck In Stainless Steel Controlled Temperature of 12-14 Slow 21 Day Ferment Innoculation with a 22 different strains predominantly Lalvin EC-1118, QA23 Anchor VIN7, VIN13 Zymaflore X5, VL3
7. Post Ferment It’s Blend time again! Racking off gross lees 12million litre Blend!! Fining and Clarification additives PVPP Laffort Gecoll Erbsloh Sensovin Copper Sulphate Centrifuge clarification “The wine in the fuge goes round and round, round and round , round and round , the wine in the fuge goes round and round all day long”
8. 700km Transfer Transfer from the production winery of Oyster Bay to the Bottling Winery in Auckland Final Blend (with other regional components) Cold Stabilisation (sometimes assisted with Potassium Bitartrate, COT) Who needs a re fixed line ! Its only a 700km tranny Glycol refrigeration plant working hard
9. Finishing treatments Pre Bottling filtration with Diatomonous Earth Filtration (DEF) Warming to bottling temperature and to keep oxidation at bay by the Plate Heat Exchanger (PHEX) Final fining additives Copper Sulphate Grape Concentrate/Sugarwith specifications at 2g/L Our DEF , temperamental girl but a real workhorse, soon to be decommissioned Our State of the Art PHEX ... Not! But with all her creaks she still gets the job done
10. Bottling Filler and capper Gas Balancing Final SO2 levels checked Quality Control audit and tasting Bottled Sticking on the world renowned label
11. Positives and Negatives Likes Good crew to work with Liked the fining trailsand tasting End of Vintage party trying all the various batches used to blend the wine – blend our own Dislikes Worked only at Bottling winery – Auckland, this yearso didn’t get to see any grapes and grape, must operations
