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!