Picking conditions were hot and humid and got more uncomfortable as the day wore on.
Sugar level was 13.1 deg Baume and pH 3.70
No disease was apparent and the fruit was in top condition.
The grapes were crushed and destemmed and DAP, MLF culture and yeast added together with 0.75g/L H2TA and 10g/L new French oak mini staves.
We celebrated the end of vintage that evening with a nice dinner and two bottles of good wine, Pikes 2012 'The Merle' Clare Valley Riesling and a Tertini 2010 Southern Highlands Pinot Noir which was a gold medal winner at the South Coast Wine Show this year.
Fermentation started in 12 hours.
Cap was punched down every 4-6 hours.
Fermentation finished on the 29th March and the wine was drained and skins pressed a day later.
pH 4.0 so acid adjustment of initially 2g/L was necessary. Subsequent smaller additions will be likely until a pH of 3.6 or a little lower is achieved.
And 50 ppm SO2 was added as antibactericide/antioxidant together with egg white for fining purposes.
The oak chips were retrieved from the marc after pressing and added back into the wine.
So that is that for 2014.
Now just monitoring of the finished wine takes place ie. SO2 levels, level of wood influence, final rackings.
Bottling of the Semillon should be in a few months, the reds towards the end of the year.
So was 2014 the vintage of the decade, weather wise, as everyone in the local wine industry is saying?
Could just be.
Will work on a few figures to confirm that.
Time now for a bit of a rest from vineyard/wine chores for a few months until mid winter when pruning will take place.
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