Technically vintage started in late February this year, but I wasn't involved until the 1st March, so I'm going to call it March for the records. Here's a quick and very simplified photo tour of chardonnay being made (although the photos above are obviously not chardonnay, the second one is the juice from pinot as it appears just out of the press - hard to imagine that turns into premium wine!):
|Two main bits of equipment: the de-stemmer and the press|
|Fruit is put into the top of the de-stemmer|
|It is separated into stems and fruit|
|The stems are spat out for composting|
|While the fruit (including seeds and skin) gets pumped into the press|
|It's put under pressure and pushes all the juice out, leaving|
the skin and seeds (the must) in the top of the press
|The juice is pumped into the appropriate tank |
and the winemaking process is underway
|One of the guys working at vintage told me about a really |
successful worm farm that he made by putting the used
must out on the ground under plastic for a few months.
So I decided to give it a go.
| The stems will be composted, although I did confirm with a |
pig farmer friend that piggies will eat them, so we'll try to
find some local pigs for the next lot of stems.