2018 is our fifth harvest, things have changed a little in those years as we learn, get more comfortable, improve and expand. Vine and grape quality has improved dramatically since only “biodynamic plus” techniques are used. We had excessive rain into May/June creating a period of high humidity which brought fungal infections to the vines (oidium) and fruit trees (taphrina).
The vines did well given the damp circumstances, green pruning and horsetail ferment spraying helped. Horsetail ferment spaying early in the season is now a must as is green pruning to pre-select bunches and increase both airflow and quality.
We picked white grapes and red grapes for drying on the 23rd September. White wine started processing/fermentation on the 24th and was left to ferment in small (16litres) glass demijohns. The white must started fermentation over the next few days with different demijohns starting at slightly different times. It will be interesting to see if that has any significan differences on the finished wine… Have recorded the order of fermentation to compare/contrast…
The red grapes were selected/sorted and left to dry on wooden planks in a dry environment. The plan is to experiment producing a Garnacha raisin-based red wine over the Christmas/New Year’s period.
The vines did well given the damp circumstances, green pruning and horsetail ferment spraying helped. Horsetail ferment spaying early in the season is now a must as is green pruning to pre-select bunches and increase both airflow and quality.
We picked white grapes and red grapes for drying on the 23rd September. White wine started processing/fermentation on the 24th and was left to ferment in small (16litres) glass demijohns. The white must started fermentation over the next few days with different demijohns starting at slightly different times. It will be interesting to see if that has any significan differences on the finished wine… Have recorded the order of fermentation to compare/contrast…
The red grapes were selected/sorted and left to dry on wooden planks in a dry environment. The plan is to experiment producing a Garnacha raisin-based red wine over the Christmas/New Year’s period.
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