To Bottle or Flexi-Tank?

So, which is the best? Let’s have a brief look at the different methods in which Marlborough wine is sent all over the world.  Once we have made our wine, we face the final step- getting it to market and there are a lot of choices to make surrounding this decision. I think before we…

The wide world of wine.

Living in Marlborough, it is easy to forget that we are not the be all and end all of all things Sauvignon blanc. And although we are the largest wine growing region in New Zealand, we are a drop in the ocean of this global industry.   There is a whole wide world of wine out…

A copper trial you say?

If you are anything like me, you have managed to wing your way through numerous vintages without knowing what you are doing, relying on others know how and patience to show you. In this blog we are going to look at how to conduct a copper fining trial to remove H2S, Mercaptans or just ‘clean…

Is it Mercaptans?

You think you fixed that smelly ferment, only to smell the return of the reductive aromas in the now dry wine. But not to worry, we can fix it! In the last blog we talked about VSC’s and H@S in ferments. In this blog, we will tackle a tricker problem: Mercaptans and Di-Sulfides in wine.…

Does this smell like Rotorua to you?

Its mid vintage, you’re the scribe for your daily ferment round with the winemaker, and they say, “Temp 14.5, brix 15, h2s/reductive”. You note this down and carry on.  But what does this really mean? To become a competent cellar hand, we need to understand what’s going on behind the scenes, and how we can…

Cheers to Carbon Dioxide

When we talk about oxygen and oxidation in wine, it seems DO and CO2 go hand in hand. But I have chosen to give Cardon Dioxide its own blog. And rightfully so. Some of the best wines in the world are created with CO2 and it is something we use a lot of in winemaking.…

Oxidation: who’s responsible?

In the last blog we looked at Oxygen in wine making and the positive and negatives associated with using it in winemaking processes. I thought it would be nice to follow up with a little more attention to detail on the process of oxidation, to look at the different types of oxidation we see and what…

There’s Oxygen in my wine!

You might be familiar with hearing your wine maker say “Don’t forget to gas your tank before starting the job” or seeing ‘Co2 cover’ on your job note. It is something we all get told and must remember to do when working with wine. But why? What are we really doing?  In this blog we…

What the GI?

In today’s blog we are going to look at national and international Geographical Indicators, otherwise known as GI’s and talk about how they serve us and our wine industry here in New Zealand.   “A geographical indication (GI) is a sign used on products that come from a particular geographical location and which possess a quality,…

What happens after we dispatch?

Working as a cellar hand in Marlborough, we are no strangers to dispatching wine. And if your company is anything like mine, it generally involves a tanker turning up, filling it, and the wine being taken away to Wine Works for bottling. The next time I see it, it looks completely different-it has been bottled,…