A tale of Purley wine (part 2)

See A tale of Purley wine (part 1)

November 3rd was an important day in my wine calendar for it marked the start (and end) of the 2013 harvest of my grapes. After the perfect weather for flowering and fruit set back in July the grapes gradually swelled over the summer, enjoying the warm weather as much as we all did. My 2 large bunches and 5 rather smaller ones seemed pretty happy and other than the odd addition of fertiliser everything progressed nicely.

Young bunches of grapes…still a long way to go

As the long summer days turned a bit cooler my grapes finally softened and turned from bright green to a more dusky yellow/green. This indicates a stage called veraison when ripening occurs – and indicated that harvest wasn’t far away. Visions of the wine we could make loomed large – this wasn’t just going to be any Chardonnay but really rather top-notch Chardonnay. Chardonnay that would please my fellow monkeys.

Nearing ripeness

But I had forgotten the key facet of a winegrower’s year – its not over until its over. As great as the grapes may look on the vine all it takes is the weather to turn to change the whole course of a vintage. A winegrower’s eyes should be as much on the skies as on the vines.

Rain at and around vintage is the fear of winegrowers throughout the world. It can damage grapes in two ways – firstly by swelling the grapes and so diluting the flavours and potentially splitting the skins, and also by promoting the growth of both mildew and rot. Both of which can negatively affect both yield and quality and add off-aromas into the wine.

So the cool weather and rain in the run up to our harvest wasn’t ideal and meant we had a bit of rot to contend with when we did pick the grapes. Luckily when processing such tiny quantities of grapes, hand destemming and sorting is not really an issue – so we were able to easily remove the rot-affected grapes, though it did impact on our yield. Here follows a photo journal of the first stage of our harvest from picking, destemming, pressing, cold settling and inoculation.

Harvest time
Our grapes
Some of the rot affected grapes
After destemming and sorting
Into some old tights for crushing and pressing
The juice begins to flow
After cold settling in the fridge – note the layer of gross lees at the bottom
Racking with some straws and gravity
Clear juice after racking

As you can see we didn’t exactly get much juice from our grapes. Not so much micro vinification as nano vinification. But that wasn’t going to stop me. First up was a touch of chaptalisation to increase the potential alcohol of the wine by literally adding some sugar. 17g/l of sugar is enough to increase alcohol by 1%. and as we estimated the amount of juice at a mere 108ml, 1.8g of sugar was deemed to be sufficient. A touch under half a teaspoon. Next up was inoculation. Gavin Monery, winemaker at the new urban winery London Cru, had helpfully announced on twitter a few days previously that he had some open packets of yeast looking for a good home. So, I swiftly snapped up some VL2 yeast which should be perfect for Chardonnay. However, it turns out yeast packs deal in addition amounts per hectolitre….not per 100ml, so a sprinkling seemed like the best amount. Perhaps not the most scientific addition ever, but hopefully it will be enough.

And then we were off! Ferment has begun…

I’ll report back once the wine has stopped fermenting. Looking forward to the first taste already.


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