Tag: postcard

Postcard from Renée: Palate Polishing

Hi NZ Wine Sippers,

At this time of year you might find winemakers huddling inside away from the frosted vines clutching their hot mugs of plunger coffee.

Inside the lab the winemaker runs a number of bench trials that need to be tasted in order to determine the fining treatment a wine may or may not need. Fining is a not-so-secret tool used at the discretion of the winemaker for the purpose of removing solids from the wine either for clarification purposes or for fine-tuning the palate.

This ‘palate polishing’ can be incredibly subtle but can make all the difference! Due to the nature of wine being subject to seasonal variances there is no prescriptive fining treatment one can do year in and year out and hence fining trials must be done. Fining trials can even be done in the comfort of your own kitchen with the promise of a glass of riesling and perhaps some cheese to reward you for your efforts!

renee 2

This was exactly where I tasted two fining trials for my { moi } Rosé and determined after a lengthy conversation that at this point of the production process no fining treatment tasted best!

Sometimes that happens, after all that effort, nothing needs to be done. Nevertheless, I can take comfort knowing I made an educated decision. Best get that label design sorted for my the bottling date sneaking up!

Cheers,
Renée

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Postcard from the winery by winemaker Renée Dale

{moi} wines winemaker Renée Dale keeps us updated with what’s happening in the winery.

“Dear NZ wine sippers,

This week is fairly quiet, having drained & pressed the Cabernet Franc ferment the free run wine and pressings have been put into a small tank and 1 yr old barrel.

I like to nickname the tank the submarine as it quite literally looks like one. A small stainless steel tank, lying horizontally on its side with a port hatch at the top and a little turret for ease of access to taste the wine of course. Perhaps I should call it the “Red October”?

It was racked off gross lees and these lees have been consolidated into another vessel and are settling further again. With the use of both stainless steel and oak we will see a difference in the maturation of wine flavours helping to increase complexity of characteristics.

The blend is not shy in showing its future potential and I’m expecting it to develop into a vibrant, fruity, fleshy Cabernet Franc with a small portion of oak component just helping to lengthen out the palate.

To be fair it is tasting a bit awkward this week – imagine the wine personified into an awkward gangly teenager wearing a uniform slightly too big for them and an oversized schoolbag on their back. We all know they’ll grow into their roomy uniform but at the moment it’s just a bit awkward.

The Cabernet Franc still needs time to go through its secondary ferment of malolactic fermentation and this is why the wine is tasting a little angular. Time is certainly something we have on our side for this red. Tally ho for now!”

Thanks Renée, we look forward to your next update!

Cheers,
Emily

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