Winery Experience Winery Experience 20102010

Rhys EvansRhys Evans

Winery ProfileWinery Profile• Name: Kemblefield Estate WineryName: Kemblefield Estate Winery

• Location: 79 Kemblefield Terrace Road, Location: 79 Kemblefield Terrace Road, Mangatahi.Mangatahi.

• 2010 Varietals: Merlot, Cabernet Franc, 2010 Varietals: Merlot, Cabernet Franc, Chardonnay, Chardonnay,

Gewurztraminer, Sauvignon Blanc, Gewurztraminer, Sauvignon Blanc, Semillon, Pinot Gris, Viognier Semillon, Pinot Gris, Viognier

• Production Size: Appx 500TProduction Size: Appx 500T

• Supervisor: Richard RhodesSupervisor: Richard Rhodes

Grape Unloading and Grape Unloading and CrushingCrushing 10T Recieval Bin10T Recieval Bin

Destemmer/CrusherDestemmer/Crusher

Must PumpMust Pump Dimpleflo Heat Exchanger Dimpleflo Heat Exchanger (Must Chiller)(Must Chiller)

White FermentWhite Ferment40T Membrane Press40T Membrane Press

White FermentWhite Ferment10 and 15kL tanks used for settling solids and 20kL tanks for fermenting10 and 15kL tanks used for settling solids and 20kL tanks for fermenting

White FermentWhite Ferment Oak staves used in chardonnay productionOak staves used in chardonnay production Refrigeration unit Refrigeration unit

working overtime to working overtime to keep ferments coolkeep ferments cool

Lees racking setup Few additives: Pectonase Lees racking setup Few additives: Pectonase Clarifying Clarifying

White FermentWhite Ferment Gravity fed barrel hallGravity fed barrel hall

Superfood additions Superfood additions

MixingMixing

Kemblefield chardonnays fermented wild in this room.Kemblefield chardonnays fermented wild in this room. Also viognier ferments and gewurtz maturingAlso viognier ferments and gewurtz maturing

General ProductionGeneral Production

State of the art lab State of the art lab Fittings boardFittings board

Red ProductionRed Production 6 and 1.5T open top fermenters. 6 and 1.5T open top fermenters.

2 x 20kL tanks also used2 x 20kL tanks also used

Removing skins for Removing skins for pressingpressing

Red Wine StorageRed Wine Storage Red barrels stored in wineryRed barrels stored in winery 20kL lying tanks for 20kL lying tanks for

wine pre wine pre bottling/transportation bottling/transportation

Waste ManagementWaste ManagementWaste water system (samples frequently collected)Waste water system (samples frequently collected)

Cellar DoorCellar Door

Terrace VineyardsTerrace Vineyards Situated in front of the winerySituated in front of the winery

Vineyard Manager Chris Vineyard Manager Chris “Cloudy” McLeod hard “Cloudy” McLeod hard at workat work

Completed OperationsCompleted Operations• Sampling and harvestingSampling and harvesting• Barrel cleaning and stackingBarrel cleaning and stacking• Tank cleaning and chemical handlingTank cleaning and chemical handling• Barrel sulfuring and toppingBarrel sulfuring and topping• Cellar management (record keeping, deliveries, cellar door)Cellar management (record keeping, deliveries, cellar door)• Grape unloading and crushing operationsGrape unloading and crushing operations• Press operating (45T) and cleaningPress operating (45T) and cleaning• Yeast fermentation (red and white table wine, monitoring)Yeast fermentation (red and white table wine, monitoring)• Additions (DAP, superfood, pectinase, tartaric acid, SO2, gelatin)Additions (DAP, superfood, pectinase, tartaric acid, SO2, gelatin)• Inert gas applicationsInert gas applications• Cap managementCap management• Racking procedures (settling, transfers and rack + returns)Racking procedures (settling, transfers and rack + returns)• Malolactic fermentation inoculationMalolactic fermentation inoculation• Blending (Sauvignon blanc)Blending (Sauvignon blanc)• Wine storage proceduresWine storage procedures• Skin pressing operation (dropping tanks)Skin pressing operation (dropping tanks)• Winery maintenance (cleaning, water blasting, waste water samples etc)Winery maintenance (cleaning, water blasting, waste water samples etc)

Highlights/LowlightsHighlights/Lowlights• Enjoyed:Enjoyed:

• Plunging ferments on days 2 and 3Plunging ferments on days 2 and 3• Removing skins after primary fermentRemoving skins after primary ferment• Working in the chardonnay barrel hall Working in the chardonnay barrel hall

during ferment (aromatic and noisy)during ferment (aromatic and noisy)• Heinekens after cleanup on FridayHeinekens after cleanup on Friday

• Disliked:Disliked:• Cleaning barrelsCleaning barrels• Dismantling and cleaning the pressDismantling and cleaning the press