The Wine Blokes

The last few nigths have been quite busy for both harvesting and winery crew.  With rain forecast for the next few days, and many Sauvignon Blanc blocks looking ready to pick both on analysis and flavour, we’ve basically been picking as much as we can.

Sampling:  Approximately 4 weeks prior to picking, all blocks are sampled twice per week and analysed for sugar concentration, flavour, pH, and acid levels. Random berry samples are taken throughout a block and care is taken to obtain a representative sample and large enough sample size.  All samples are then crushed and analysed. Sugar concentration is determined by the measurement of Brix or Baume, and acids are determined by pH and tirateable acidity. Flavour is determined by taste and a consensus between the winemakers.

Picking date is determined when all parameters are in balance for each particurlar variety and style of wine desired. The winemakers sample and taste each block the morning before harvest to confirm.

After walking through most of the best Sauvignon Blanc blancs over the last few days, we are really happy both the development of flavours and the way the natural acidity is being retianed. We picked the top two blocks over the last two nights and they are looking fantastic as juice in tank. They now will be cold settled for a few days, prior to racking, seeding with yeast,and fermentation.

All going well, we will finish picking and processing all the whotes within a week. So far it’s been a very compressed vintage, something rare for the Pemberton and Manjimup grapes growing regions.