1. WSC7.11 Winery Industry Experience Matariki Wines

4. First day of vintage 2011

5. Reserve Chardonnay

6. Reserve Chardonnay Mendoza and Clone 15 Whole bunch pressed Barrel fermented in French barriques 70% new oak, 30% seasoned oak Wild and inoculated ferments Lees stirring once weekly for 9 months Bottled under cork

7. My involvement with Matariki reserve chardonnay Transferred wine to barrel. Rehydrated yeast and inoculated barrels. Daily monitoring of the ferments. Lees stirring

8. Processes I was involved with Main responsibility during vintage: Grape sampling: pH, TA and brix Monitoring white ferments, temperature and brix Other process I was involved with: Yeast preparation Plunging and pumping over of red must Tank cleaning and barrel washing

9. Digging out my first tank

10. Winery Practices Tank cleaning Current practice uses cold water and caustic soda followed by a sulphur/citric rinse, then a water rinse for tanks which have heavy tartrates present, or a multiclean wash for less dirty tanks. Hot water needs to be available in the winery in order to make cleaning tanks easier. A hot caustic soda wash is more effective and takes less time than using cold water.

11. Barrel labelling Barrels are numbered and labelled on both ends. Can be hard to locate barrels when they are stacked high and close together. Barrels need to have the numbers and wine code sticker on the side on one of the rings. Would make locating barrels easier when they are stacked high.

12. Off site barrel storage Barrels stored at Wine Warehousing as there is a lack of floor space at Matariki. Managed well. Can be a hassle when it comes to checking the sulphur levels once a month.

13. Health and Safety Wine Standards Management Plan Code of Practice. Standard operating procedures are in place. Safety glasses, gloves and protective clothing are available. Eye wash and emergency shower in winery in case of a chemical spill. Rentokil monitors pests in the winery.

14. Record Keeping Ezywine is the record keeping system that Matariki uses. Enables records to be kept in order to trace grapes back to their origin.

15. List of Operations that I have completed Sampling of vineyards Must treatment Yeast fermentation (red and white) Malolactic fermentation Wine clarification and fining trials Cellar hygiene Getting wines ready for bottling Cellar management