Archive for the ‘Winemaking’ Category

Continued from Part One….

Don’t ask me why but this second wine was actually called ‘Antika Mickey Mouse’ (I later discovered that this was simply because the owner is a fan, and was probably a better name option than his other wine which is called Antika Podfuck). This Czech wine was completely ‘natural’, hailing the South Moravia region of the Czech Republic, and when I say natural, I really mean natural. The 8 hectare vineyard of Milan Nestarec was created as recently as 2001, and the wine is made in such a way that there is pretty much no intervention, either in the vineyard, or in the wine cellar. A blend of Chardonnay, Traminer, Pinot Gris and Gruner Veltliner with fermentation on the skins for a period of 10 days, followed by period of ageing in oak barrels. There is no filtration, no clarification, and that’s it. The resulting wine almost defies description, and to honest, I was happy that I was only offered a glass to sample, and didn’t buy the whole bottle (it would be impossible to finish). In the glass it was a murky brown opaque colour – visually not inviting. On the nose…. well, I just don’t know – not like any wine I have ever sampled before. Weeks later I am still searching for a way to describe it – Earthy? Wet straw? Some type of acetone plastic? Bizarre! The palate was a complete surprise – it had some weight to it, but with a really savoury and quite salty flavour – for me a wine that you could sip, but not drink. Natural or not natural, I didn’t really like it.

Today’s post ended up being a bit too long – so I will split it into two parts.

There is a lot of interest these days in Natural, Organic and Biodynamic wine. Without entering into the technicalities I can tell you that these wines do not exist anywhere in our denomination – there is only one certified vineyard, but no certified wine cellars. It is quite simply that our climate makes this classification almost impossible. However, that’s not to say that we are not open minded, and we certainly enjoy trying these wines when the opportunity arises, sometimes with mixed results.

Earlier this summer I had the opportunity to try two such wines, one from France and the other from the Czech Republic.

As you may know, I am already a great fan of the wines of the Jura region of France, and more especially of the Savagnin grape variety. There are many small ‘artisan’ producers in this region, and they often produce varied and fascinating wines. I was offered a ‘Vin de France’, effectively a table wine without AOC, but I was soon to discover why. The wine ‘Le Zaune à Dédée’ was made from a blend of late-harvested Savagnin grapes from the Jura, and Gewürztraminer grapes from the neighbouring Savoie region. A wine macerated and then vinified ‘sous voile’ (aged under a fine ‘flor’, or film of yeast in the barrel, similar to many other wines of the Jura, and also a technique used in sherry making). The resulting oxidative style of wine is extraordinary. Not only is the wine slightly opaque, but it is pretty much orange in colour – many people would probably refuse it on sight alone! It has a nose that is so interesting and complex, that I could sit all day just smelling it (but come up with a different nuance every time). It has an overpowering aroma of honey, burnt orange, and perhaps a hint of lychee from the Gewurzt. From the honeyed smell you would be forgiven for thinking that it might be sweet on the palate – but not at all – it really misleads you in this respect. On the palate there are just so many exotic flavours, fused with hazelnuts and perhaps just a hint of salinity. But if I thought that this wine was difficult to describe, then the second left me with a blank tasting sheet!

Harvest Report 2017

September 26th, 2017

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Apparently there is a very unique and different ‘style’ of wine now available on the market (although I’m pretty confident that it will never be made here in Galicia) – wine infused with marijuana. In California it is sometimes known as ‘weed-wine’ and in some local markets is now commercially available.

It may surprise you to know that this rather unusual blend was not originally cooked up by the fun-loving, open-minded Californians, but actually dates back centuries or even millennia. Pot-wine was sometimes consumed an integral part of ancient religious rituals, whilst in Chinese medicine it dates back as far back as the 28th century B.C. (so powerful that it could be used as an anesthetic during surgery). In any event, when this slightly bizarre cocktail was first used it was never intended simply as a way of getting high, but was used much more for its healing power and also relief of pain. In religion it was considered as an entheogen, aimed at spiritual development, literally ‘generating the divine within’ – which I think you could interpret in any number of ways!

Despite the fact that marijuana has now been legalised in several States, weed-wine is still not widely available, and in some of the places where it can be bought, it is still treated as more or less an ‘under the counter’ sale.

I have read that the most effective way to add this aromatic herb is by slow, cold maceration, and that the resulting wine has greater depth of flavour and a better structure. It is not mentioned exactly what this flavour is, but the ‘medicinal’ side-effect is ostensibly not as euphoric, but actually more mellow and long lasting. Certainly it would be a wine to be savoured with some moderation (if that’s your thing).

Finally, it is said that white wine better lends itself to these natural aromatics, a healthy marriage of marijuana and grapes, lower alcohol levels, giving a better balance to the finished wine. Who knows, Angela could become Galicia’s first “ganjapreneur”?

Vulcan wineI was recently sitting in a small village restaurant, grabbing a quick ‘menu’ lunch, to the inevitable accompaniment of the television in the corner of the room. The regional news was interviewing a local winemaker, who they were reporting makes the only vegan wine in Galicia! (I should immediately point out that wine classified as vegan is not to be confused with biological, biodynamic or even ‘natural’ wine).

A couple of months ago I made my own discreet investigation into biological and biodynamic wines by speaking directly to the Technical Director of our D.O. I simply asked him how many wines or bodegas are legally certified as such?

His reply was quite unequivocal. There is only one certified biodynamic vineyard in the whole region, but the wine made from these grapes is not…. biodynamic grape growing and biodynamic wine making are two completely different things and are certified independently of one another. To summarise, biological or biodynamic wine of the D.O. Rias Baixas do not exist at the time of writing.

Vegan is however, a whole different classification, and you could easily be forgiven for assuming that all wines might potentially be suitable for vegans. The problem is that there are quite a number of fining agents (commonly used to precipitate out the haze-inducing molecules), that are prohibited in vegan products – casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). Fining, or clarification, leaves the wine clear and bright and is often enhanced by a final filtration that adds a bit of extra ‘polish’ to the finished wine.

The good news for vegans is that these days there are an increasing number of wine makers (including Castro Martin) who are using clay-based fining agents such as bentonite – particularly efficient at fining out unwanted proteins. Activated charcoal can also be used to produce vegan friendly wines.

So I am pleased to confirm that vegans can safely drink Castro Martin wines, happy in the knowledge that they will live long and prosper!

Craggy Range, Hawke's BayHaving been in the wine business for so long, and having travelled so much, it’s inevitable that I have befriended one or two wine makers around the world. Happily, I am still in contact with quite a number of them. We don’t always chat about wine, but at this time of year my friends in the Southern Hemisphere, have only one thing on their minds – the 2017 harvest.

On the other side of the world (geographically opposed to our location here in North West Spain), is Christchurch on the South Island of New Zealand. Christchurch has had a pretty tough time in recent years – a series of damaging earthquakes, followed this year by drought and forest fires. Very recently hundreds of residents around the city had to be evacuated, 11 homes were destroyed and one pilot was killed when his firefighting helicopter crashed whilst dropping water.

The relevance of this story is that the summer of 2017 in New Zealand has been warm, dry and windy, and they had been anticipating a very good harvest. In the last few days however, one or two areas have suffered some rainfall, but fingers crossed, this will not be enough to do any lasting damage to the fruit – only time will tell. (Don’t forget that this weather pattern very much mirrors our own experience here in 2016).

Meanwhile, out in our own vineyards, we have just about broken the back of this winter’s pruning. Until now, our  2017 weather has been mostly dry, and apart from one short, wet period during the first two weeks of February, the sun has continued to shine. Last week our daytime temperatures were pushing 20°C (68°F), which to be honest, although very pleasant, is really just a bit too warm for this time of year.

The last leg

October 19th, 2016

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Density watchOur fermentations have been underway for some time now, but we are very much on the home stretch. The very first tanks that we seeded are already complete, and can now be sulphured to ensure that no unwanted, secondary fermentation will start during the lees ageing period. Of course in some vintages, when the acidity is particularly high, we might actually encourage a second, malolactic fermentation in some of the tanks. This will convert the (harsh, green, metallic tasting) malic acid, into the much softer, more palatable lactic acid (found in milk products). These tanks can then be blended throughout the cellar in order to lower the average acidity in the rest of the tanks.

However, 2016 is different. We have a beautifully balanced wine in terms of fruit and acidity, and so no further adjustments will be required. It is now just a question of watching each tank closely until all the remaining sugar has been consumed…. not long now!

Must tastingIn all my years as a wine buyer, I still maintain that one of the most difficult tastings of all was that of a raw wine – a wine that was either still fermenting, had just finished fermenting, or was perhaps undergoing its malolactic fermentation. This is the moment when any wine buyer worth his or her salt, would have to rely on their crystal ball – to look into and predict the future of what the finished wine might look like. I can tell you that it is no easy task which in the end, simply comes down to experience.

In the case of our own wine cellar it is not quite so complicated, as effectively, we only have one wine (or at least one grape variety). The main difference being, from my point of view, that there is no major buying decision hanging in the balance! Even so, tasting a raw white wine, especially from a variety with high acidity, still requires a pretty strong constitution.

As our wines approach the end of fermentation (they can now officially be called wine rather than must), we can finally start to assess the true potential of the vintage. Of course, at the very beginning, the grape juice itself is always a pretty accurate indicator, but it is only now that we can begin to really see how the finished wines might really look.

Our tank tastings so far have revealed almost exactly what we had anticipated – extremely fruity wines with good weight and structure, but whilst still retaining their fresh albariño acidity. An alcohol of about 12.5% also provides additional mouthfeel. And so all we have to do now is wait – another 6 to 8 months resting on their lees, and then we can pass our final judgement.

Vintage Report 2016This might seem like a slightly odd post to make on our blog, but it’s only to make you aware of an addition to our ‘DOWNLOADS’ section of this website. If you click on the download menu you can find the new 2016 Harvest Report in full (but so far, only in English – the Spanish translation will appear soon). This is really intended as a supplement to all my harvest posts of the last couple of weeks, and gives much more information about the growing season prior to the picking itself.

Of course, I can’t claim that it makes great bedtime reading, but it might just help you to get to sleep!

MixFinally, all of our fermentations are under way – it always appears to be such a long drawn-out process, but at least everything is looking really good as far as quality is concerned (fingers crossed). Having said that, we are still a very long way from the end of the wine making operation, there are still another good three or four weeks of work to do.

As I think I mentioned before, at various stages during the fermentation we have to make additions to the tanks, and once added these products require a thorough mixing, or ‘pumping over’ as we call it. This pumping over process can take hours depending on the size of the tank.

The other notable thing about these tank additions are the products themselves (by the way, none of them are cheap!). At least two or three of them come in the form of a very fine powder, and have to be mixed with grape must before they can be added to the tanks. We do all the mixing by hand (as you can see in today’s picture), and initially, regardless of how much care we take, there is always a cloud of fine, almost choking dust. So the protective masks that we wear are not intended to make us look more like doctors, but are, in fact, worn for a very practical reason.