This photo shows denise (james's fiance), james and damien standing among the monty. We've made our decision when to pick and now it's time to plan the fermentation technique. Currently we will stick with wild ferment. No yeast inoculation can be risky at higher Beaumes because some yeast can not survive the high alcohol environment however, I think we should be ok. 2008 ferments across the board in the Barossa have been slower than on average. This is something we will need to pay attention to when we consider post ferment maceration. I am very eager to extract a high amount of mouth-feel and velvety tannins for the wine. We must pay attention that we do not leave the wine on skins for too long however, as this has the potential to draw out bitter and harsher tannins, especially when we are working the skins (stirring the skins with the juice).
Tuesday, March 18, 2008
team photo
This photo shows denise (james's fiance), james and damien standing among the monty. We've made our decision when to pick and now it's time to plan the fermentation technique. Currently we will stick with wild ferment. No yeast inoculation can be risky at higher Beaumes because some yeast can not survive the high alcohol environment however, I think we should be ok. 2008 ferments across the board in the Barossa have been slower than on average. This is something we will need to pay attention to when we consider post ferment maceration. I am very eager to extract a high amount of mouth-feel and velvety tannins for the wine. We must pay attention that we do not leave the wine on skins for too long however, as this has the potential to draw out bitter and harsher tannins, especially when we are working the skins (stirring the skins with the juice).
