Wine News
Harvest 2004 Edition
In this Edition: Our bin is full! Harvest 2004
Touring with Cath...
Harvest 2004

Our bin is full!
Sauvignon Blanc is currently regarded as the “in” wine having taken over from Chardonnay. It is a temperamental grape to grow and therefore factors such as Canopy management (of the vines) and terroir (soil, aspect and rainfall) are vital in determining a good harvest.
It is therefore understandable why winemakers believe that wine is made in the vineyard! Sauvignon Blanc is a wine that may be interpreted in different ways; herbaceous and grassy OR fruity and tropical. The end result is a combination of vineyard and cellar collaboration!

 

The Constantia Valley is recognised as an excellent producer of Sauvignon Blanc:
  • Cooler summers – good balance between acidity and fruit
  • Terroir – slopes of the Constantiaberg, good soil and good rainfall
  • Influence of the ocean – cool sea breezes at night cool the grapes

 

THE HARVEST
2am and the harvest of the 2004 Sauvignon Blanc grapes has begun in the Constantia Valley..
 

The harvester towers over the vines, removing individual bunches from the vine. Early morning harvest ensures lower grape-sugar levels and cooler temperatures.

Grapes and MOG (material other than grapes – such as canes and leaves)

Here she comes! The harvester off-loads the grapes into the bin.

Sulphur dioxide is added to ensure
fermentation does not begin.
IN THE CELLAR
(Vinification - the wine making process)

Grapes are emptied into the
crusher / destemmer

Stalks are removed and separated
from the mash (crushed grapes)
The mash is pumped through the mash cooler and then to the pneumatic press.The pressing of the grapes is done by a Bucher press. A balloon inflates inside the press gently pressing the grapes against the walls. Pneumatic press is favoured as it is controlled and gentle, ensuring that the pips of the grapes are not broken; the pips contain phenolic compounds which, if released, will create bitter wines!

The vinification process continues...

  • Free run juice is pumped into Settling tanks
  • Fermentation begins with the addition of yeast (controlled fermentation at 12-14deg)
  • Racking of the wine – removing wine from yeast sediment OR lees
  • Protein stabilisation – removing protein in wine by adding Bentonite
  • Tartrate stabilisation – removal of tartrates in wine
  • Sterile filtration
  • Bottling
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