Chardonnay making presentation

1. Group 5 Chardonnay: A New Frontier Adelaide Hills alankimDavid Wallaceluke trotterStephanie li

3. There are two registered sub regions - Lenswood and Piccadilly Valley, however because of the diversity within the region the AHWR Inc has identified an additional eight "sub-regions" .

4. The size and diversity of the region provides extreme variation and therefore, the opportunity to select specific sites with varying macro, meso and microclimates specifically suited to particular varieties.

5. In addition the same variety planted on different sites can produce wines with distinct characteristics, which can be used for individual wines or blending components. http://www.adelaidehillswine.com.au/index.asp?d=5A4C5A717251477C7008060B0F0907

7. Notably this varies and generally decreases proportionally with distance from Mount Lofty.

8. Summer generally warm and dry in comparison but is considerably cooler than surrounding regions with greatest differential in night time temperatures.

9. Annual rainfall for Mount Lofty is approximately 1400mm, whereas annual rainfall for Charleston which is 10km Northeast of Mount Lofty is approximately 850mm.

10. Mean January Temperature (MJT) and Degree Days (DD) also vary from the cooler to warmer areas of the AHWR, with Stirling MJT 18.2oC and 1172DD, while Kersbrook has a MJT 20.4oC and 1583DD. http://www.adelaidehillswine.com.au/index.asp?d=5A4C5A717251477C7008060A030002

12. Structure varies and can be found with shale and ironstone.

13. Soil is acidic and in some cases neutral in pH, but rarely alkaline.

14. Depth varies due to topography which ranges from steep slopes to undulating hills, resulting in shallow stony soils to the top of hills and deep peat-like clays at the bottom of hills.

15. This affects vine growth and contributes greatly to wine style.

16. Low lying areas with heavy soils provide potential for greater vigour, whereas higher well drained stony soil allow better vigour control, both of which can be utilised depending on the variety and wine style required.http://www.adelaidehillswine.com.au/index.asp?d=5A4C5A717251477C7008060B0F0307

17. Regional Wine Style - Chardonnay Regional Style: Complex but elegant wines may be expected. As one would expect, natural levels of acidity are good, allowing makers to use malolactic fermentation to increase complexity without threatening the longevity of the wines or permitting them to become soft and flabby. Flavour: Refined and austere, mineral, crisp. Innovation/Interesting facts: The variety flourishes and the resulting wines are invariably full of character, responding in marked fashion to the winemaking philosophies and practices of the numerous distinguished producers in the region. http://www.adelaidehillswine.com.au/index.asp?d=5A4C5A717251477C7008060A030002

19. Fruit Forward displaying intense fruit to the nose

20. Fresh on the palate with peach, nectarine and hints of pineapple

21. Balanced crisp acidity

22. Dry

23. Slight, subtle oak infusion

26. We will soon find out

27. Test juice parameters

28. Select yeast for desired results

29. Manage side effects – H2S etc

30. Consider sacrificial innoculation if SO2 high

31. Note side effects of sacrificial innoculation – additional lees flavour effects

32. Juice temperature for innoculation

33. Fermentation Management

34. Temperature control

35. Baume change

36. RS

37. Oak additives

38. When to add

39. Rate of infusion

40. Tasting trials

41. Enough oak?

42. Too much?

43. Clarify

44. Maintain fruit qualities

45. No MLFTransport Crushing/Pressing Free run – Pressed fractions Inoculation Fermentation Oak Additions Ferment Management Ferment Completion – Tasting trials Rack off gross lees MLF Clarification and Stabilisation Rack and Return Storage Bottling Bottle Maturation

46. Pre-Harvest Parameters The fruit was harvested on 25th March, and stored in the 0 degree room until 31stMarch at the Schoenthal Vineyard between Charleston and Lobothel Altitude 440 – 500 m AMSL They were whole bunch pressed in the Wilmes bag press on the following cycle 0.5 (2x) 1.0 (2x) 1.5 (2x) 2.0 (1x) With the 0.5 and 1.0 cuts collected together as “free run” light pressings and the rest collected as hard pressings So2 addition made during the press cycle resulted in : Light Free 52.8 Total 75.2 Hard Free 25.6 Total 41.6 pH. 3.2 TA 5.78g/l Light Be 12.4 Hard Be 12.3 This data will be retested on thawing!

47. Yeast Aims: A yeast that will maintain primary fruit characteristic, at low temperature fermentation, SO2 tolerant, and low H2S production, low ethanol 1:1 Baume to alcohol ratio, low nitrogen Also want as many pleasant ester compounds cleaved For the desired wine style, we require a yeast strain that can create very fruity wine. Because SO2 addition was made during the press cycle, the required yeast strain should have noticeable SO2-tolerance. Cool temperature fermentation is desired to produce fruity characters, so the yeast should be cold-tolerant. Low H2S producing is required. Due to low sugar level of juice (Light 12.4 °Be, Hard 12.3 °B), low alcohol style is desired. So the yeast strain should not produce excess amount of ethanol. Collection Cépage Chardonnay® (Saccharomycescerevisiae) meets this criteria for the fermentation. As one of the main yeast used on Chardonnay, Collection Cépage Chardonnay® is marked with its SO2-tolerant (Curtis P. 2006). And it is also recommended for its fruit-forward style. Other cosniderations are QA23,

48. Fermentor Stainless steel – more manageable cleaning 10-15 deg C ideal for fruity ester characteristics as well as leeway for adjustments in heat transfer during ferment Last ca. 12-15 days given cooler temp during ferment also when reducing sugars reach < / = 2.5 g/L Fermenter size dependant on quantity No extended lees contact No MLF Adjustments according to monitoring of ferment Sacrificial yeast culture possible because of high SO2 levels, which may result in lees contact Temperature control will be by brine which poses risk of overcooling if not managed properly http://www.muel.com/ProductDivisions/ProcessingSystems_Equipment/Beverage/Wine/RotaryFermenters.cfm

49. Oak - Additions French medium toast, medium coarse chips 7g/L addition during ferment Surface area to volume contact No oak barrel aging Adjustments based on sensory trials Subtlety is key

50. Fermentation Management Daily management Temp/Baume, tank temp/mixing crucial Fermentation Curve End result sugars Ullage management Rack off gross lees Rack off into another vat after completion Acid adjustments if necessary pH 3.1 – 3.4 Final SO2

51. Fining & Bottling Clarification – settling and filtration Cold Stabilization – minus 3 deg C Further fine tuning of the wine may be made with fining agents Move into the 0 deg C room Bottling Free SO2 levels will be adjusted between 15-30 mg/L and total less than 100ppm prior to bottling Screw caps will be used to seal bottles Maintain fruit and freshness

52. Fining & Bottling Fining Fining may remove desired tannins and colour. Hence, wine will be clarified and stabilised if required to do so

53. References Jackson R. 2000 Wine Science principles, practice, perception Academic Press Perez-Coello, M.S, Gonzalez-Vinas, M.A. Garcia Romero. E. Cabezudo M.D, Sanz. J. 2000 Chemical and sensory changes in white wines fermented in the presence of oak chips. In International Journal of food and science and technology, 2000, 35,23-32 Gutierrez Afonso, V.L 2002 Sensory Descriptive analysis between white wines fermented with oak chips and in barrels. In Journal of food science vol 67 Nr6 Lea A.G.H, Piggott J.R, 1995 Fermented Beverage Production, Chapman &Hall, 97, 110, 111 Halliday James, Johnson Hugh, 1992, The Art and Science of Wine, Octopus Publishing Group Limited, 105 Curtis P. (2006), Matching Yeast Strains with Chardonnay, [Online], Available from: <http://www.winebusiness.com/wbm/?go=getArticle&dataId=44326 >[11 Aug. 2009] Yeast Strains Recommended for Chardonnay (2006), [Online], Wine Business Monthly, Available from:<http://www.winebusiness.com/content/File/wbm_Aug2006_yeast_chart.pdf> [11 Aug. 2009] Collection CÉPAGE Chardonnay (2006), [Online], Royal DSM N.V., Available from:<http://www.dsm.com/en_US/downloads/oenology/CCChardonnay.pdf> Patrick I., Peter G., Andrew C., & Peter D (2009) A Taste of the World of Wine, Patrick Iland Wine Promotions Pty Ltd

54. References Iland, P. & Gago, P. 2002, Australian Wine Styles and Tastes, Patrick Iland Wine Promotions, Adelaide. Iland, P., Bruer, N., Ewart, A., Markides, A. & Sitters, J. 2004, Monitoring the Winemaking Process from Grapes to Wine: Techniques and Conepts, Patrick Iland Wine Promotions, Adelaide. Rankine, B. 2004, Making Good Wine, The Macmillan Company of Australia, Sydney. Baldwin, G. 2006, ‘Filtration – it’s all about risk management’, Wine Industry Journal Vol 21 March/April 2006, pp. 39-42. Sieczkewski, N. 2006, ‘Benefits of improved active dry yeast rehydration for better alcoholic fermentation management’, The Australian & New Zealand Grapegrower and Winemaker, October 2006, pp. 81-84. Downey, M. & Skogerson, K. 2006, ‘Continuous temperature monitoring during red wine fermentation’, Wine Industry Journal, Vol 21, May/June 2006, pp.26-30. Obradovic, E. & Kinley, S. 2007, ‘Time, toast and size: putting oak alternatives into perspective’, Murat, M., Gindreau, E. & Augustin, C. 2007, ‘MLF management part 1: the principles of malolactic fermentation’, The Australian & New Zealand Grapegrower and Winemaker, April 2007, pp. 67-72. Baldwin, G. & Paul, R. 2005, ‘Oak: Alternatives, issues and opportunities’, Wine Industry Journal, Vol 20, November/December 2005, pp. 38-40. Baldwin, G., Paul, R. & Gore, R. 2006, ‘Practical know-how for crushing and pressing’, Wine Industry Journal, Vol. 21, MayJune 2006, pp. 22-25.