Last years very low yield has created a slight shortage of our Sauvignon Blanc. This year, we are glad to pick wonderful ripe fruit with lovely tropical flavours and a hint of grapefruit. Although when looking at the green grapes you wouldn’t expect that ripeness… But we have reached high sugar levels maintaining a refreshing acidity level.
On the 30th of March 2012, we started our harvest. The first grapes picked were from St. Martin Vineyards from Martinborough. Perfect ripe Chardonnay grapes at sugar levels of around 12,7 % vol alc. for our Methode Traditionelle. Some very ripe berries even had sugar levels up to 26 Brix.
It is definitely a sign that the Harvest is over when you see the nets being rolled up and then checked for holes. The team at Joner are sharpening up their sewing skills and armed with string & a nifty finger knife they are onto the next job, net mending.
A pleasant task when the sun is out but now the mornings are getting very chilly you can imagine they do not enjoy this stationary work in the cold. Today is a lovely sunny day so there are smiles all around.
It appears that there are more holes then usual as with the higher rainfall over Harvest and the diligent watering done prior, the growth was a lot more than other years. As the nets were removed the team had to carefully pull the foliage off the nets as tractor was winding them in. Now the job is to check & mend the nets before storing, so all will be ready when the time comes to put the nets on again. It is good to see that both the men & women are working together on this and we notice that one of the team has the prime spot sitting on the tractor!!
During the fermentation the yeast ferments the sugar to alcohol and carbon dioxid. This will lift the skins to the top on to the juice / young wine and form a cap. Now as all the color components and tannins are located in the skins this cap needs to be plunged down to mix it up with the juice again. As you can see in the picture, here we are using a semi-automated system.
Tomorrow the first of the Pinot Noir will be pressed, as the fermentation is over and it has had enough skin contact.
Now it is time to get the French Oak Burgandy Barrels out of storage and check them over before being cleaned. Water is put into each barrel to make it all water-tight. It is of course very important that there are no leaks. The barrels are sorted and those that pass the test are then cleaned with very hot water, cooled and the taste test is done to make sure they smell just right!
There is such a lot of cleaning done in this wine making process, not only are the barrels cleaned but all the equipment used must be thoroughly cleaned.
These men would do any kitchen proud.
The harvest team is out in Martinborough at the Fraser block, picking Pinot Noir grapes which ripen there earlier than in Gladstone. Just another perfect day for picking with its’ warm, mild temperatures.
Dale transports the fruit in large plastic bins here to the winery. Yesterday, we had some trouble with our forklift. Suddenly it didn’t start anymore and we hab to realise how dependent we are and how the whole process stops… But then luckily it started again… Phew!
One of the big problems in the wine industry is pests. Wasps and bees attack the grapes and damage the berries. They make a hole and suck the juice and this makes the juice oxidize and go brown. If you pick such grapes and use them to make wine it will change the colour of the wine and the smell. As the wasps and bees attacks sporadically it makes the grapes difficult to select. Luckily here at Johner we hand harvest so our team are always on the alert for grape damage and they are careful to only select the best grapes. You can be assured that they also keep a wary eye out for these pests as they sure have a nasty sting.
So far our Kiwi Grant is winning the “How many stings?” Competition, 3 times – ouch!! Johannes is glad he has only been stung once!
A few days ago Karl inspected the grapes at Little Vineyards. Karl keeps a close eye on the grapes and is checking for the level of ripeness. This vineyard is situated just east of Masterton on limestone soil and is owned by Nick Dench. Karl makes his wines, and they are under Nick Dench’s label of “Little Vineyards of Wairarapa”
Our top of the range Cabernet & Merlot “Lyndor” is sourced from a vineyard not far from Nick Dench’s Pinot Noir. The grapes were first planted in the clay limestone soil in 1986. It is one of the oldest established vineyards north of Martinborough.
In order to express the true terroir of our vineyard we do use some indigenous yeast from the vineyard. This means we have to collect some of the juice after being pressed and put the juice with out any other addition in to the warmth, and the warmest place at the moment happens to be the kitchen. This ideal temperature will encourage the multiplication of the natural yeast. Once they are going they can get out of hand and froth away into overflow, as you can see by the picture – it simply makes a mess on the floor!
As the Sauvignon Blanc grapes continue to come into the winery today, they are quickly taken care of and will soon be fermenting in the barrels.
This weekend weather permitting we will continue to pick our youngest Pinot Noir vines. Already we have a tank full of Pinot Noir fermenting. Now we need to supervise temperatures and occasionally cool down a little to prevent stuck ferments.
It is important that there is no rain for our harvesting of Pinot Noir, so keep your fingers crossed for us!
Our Sauvignon Blanc grapes continue to be harvested even though we are having a few spots of rain and the temperature is rather chilly, they tell me there is a sprinkling of snow on the tops of the Tararua mountains. Not a wonder it is a little chilly! It is uplifting when the sun manages to break through the clouds.
In the winery the Sauvignon grapes are destemmed as they arrive in and then softly crushed. All this juice, seeds & skins get a soft press so we can get lots of lovely juice. The mouth starts to water just to think of all that lovely Sauvignon Blanc wine which will eventually be made with our wine makers tender loving care. Two young French men, Antoine & Laurent are picking for us for the first time in New Zealand. They have a lot of expertise as they have been working in their parents vineyards since they were 7 or 8 years of age. Their vineyards are 15 ks north of Colmar, Alsace and only 1 k away from the very beautiful medieval city of Riquewihr which is surrounded by a very vineyard. They have come to NZ to see the country, improve their English and see the techniques used here at our vineyard. They plan to return home to continue to work on the family vineyard with the hope that they will take over and make wonderful wine.