Winemaking

2010 Winstead Lot 7 Pinot Noir

Harvest date1/4/2010
Sugar level23.5 brix
HandlingGrapes de-stemmed without crushing,
Small half tonne open vat ferments,
50ppm SO2 added and allowed to cold soaked,
wild ferment allowed to start naturally,
grapes hand plunged 4 to 5 times daily,
basket pressed after 7days post soak
Time on skins21 days
YeastWild
Malolactic fermentnatural in spring/early summer
Time in oak12 months 20% new
Alcohol13.5%
pH3.59
Bottling date21/5/2011

2010 Winstead Lot 16 Pinot Noir

Harvest date22/4/2010
Sugar level-
HandlingGrapes de-stemmed without crushing ,
Small half tonne open vat ferments,
50ppm SO2 added and allowed to cold soaked,
wild ferment allowed to start naturally,
grapes hand plunged 4 to 5 times daily,
basket pressed after 7days post soak
Time on skins23 days
YeastWild
Malolactic fermentnatural in spring/early summer
Time in oak12 months 20% new
Alcohol13.2%
pH3.57
Bottling date22/5/2011

2012 Winstead Riesling

Harvest date12/4/2012
Sugar level-
HandlingWhole bunch pressed in pneumatic press,
Slow cool ferment,
Ferment stuck and restarted using UV43,
Allowed to remain on lees for 3 months
Time on skins-
YeastGHM
Malolactic ferment-
Time in oak-
Alcohol12.7%
pH3.15
Residual sugar2g
Bottling date3/10/2012

2012 Winstead Sauvignon

Harvest date3/4/2012
Sugar level-
HandlingWhole bunch pressed in pneumatic press,
Slow cool ferment,
75% barrel fermented, 25% stainless steel,
Allowed to remain on lees for 3 months
Time on skins-
YeastGHM
Malolactic ferment-
Time in oak3 months
Alcohol13.6%
pH3.11
Residual sugar0g
Bottling date3/10/2012