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WSC7.11 Winery Industry Experience
Matariki Wines
Introduction• Matariki Wines Limited is owned by John
O’Connor and family.
• Located on the prestigious Gimblett Gravels on the western edge of Hastings city in Hawke’s Bay.
IntroductionMatariki produces wines under two brands:
AspireMatariki: Estate and reserve
Chief winemaker: Rod McDonaldWinemaker: Rebecca Coghill
First day of vintage
2011
Reserve ChardonnayChardonnay
Mendoza CloneGrape sampling
• Brix, pH, TAHand Harvested Whole bunch
pressed
Free run and P2 pressings combined
Some free run juice put straight to barrel
Chilled, settled and racked
Brix, pH, TA, F/TSO2
analysed
Transferred to French barriques.30% old, 70% new
FermentationD47 old barrels
Wild new barrels
Lees stirring Partial malolactic fermentation
50ppm SO2
addition once MLF is about 45%
through
Blending trials
Once blended finning trials will be performed in
lab
Finning and filteringBottled
Reserve ChardonnayMendoza and Clone 15Whole bunch pressedBarrel fermented in French barriques
70% new oak, 30% seasoned oakWild and inoculated fermentsLees stirring once weekly for 9 monthsBottled under cork
My involvement with Matariki reserve chardonnay
Transferred wine to barrel.Rehydrated yeast and inoculated
barrels.Daily monitoring of the ferments.Lees stirring
Processes I was involved withMain responsibility during vintage:
Grape sampling: pH, TA and brixMonitoring white ferments, temperature and
brix
Other process I was involved with:Yeast preparationPlunging and pumping over of red mustTank cleaning and barrel washing
Digging out my first tank
Winery PracticesTank 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.
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.
Off site barrel storageBarrels 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.
Health and SafetyWine 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.
Record KeepingEzywine is the record keeping system that
Matariki uses.Enables records to be kept in order to trace
grapes back to their origin.
List of Operations that I have completedSampling of vineyardsMust treatmentYeast fermentation (red and white)Malolactic fermentationWine clarification and fining trialsCellar hygieneGetting wines ready for bottlingCellar management