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Shiraz SA Technical Workshop 15 November

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Presentation on theme: "Shiraz SA Technical Workshop 15 November"— Presentation transcript:

1 Shiraz SA Technical Workshop 15 November
The effect of bleeding and stems on Shiraz Riaan Möller

2 Shiraz History DUREZA MONDUSE BLANCHE Hi sexy! Hey gorgeous!
The first confirmation in SA: Groot Constantia In 1957 first Shiraz bottled as a single cultivar under the Bellingham label MONDUSE BLANCHE

3 Vineyard Info Eenzaamheid Agter-Paarl 2004
SH22, Richter 110, 3m x 1,5m 7-strand double lengthend Perold E-W row direction Granite, Klapmuts soil type Dry land 500mm rainfall (238mm in 2015) Harvested 8 February Location of the vineyard

4 Vineyard Info

5 Vineyard Info

6 Vineyard Info

7 Winemaking Destemmed & Crushed D254 yeast
Co-inoculation Oenococcus oenie 25°C Drain & Pres at -1°B Post MLF 50ppm SO2 addition Bottled under screw cap

8 Bleeding Extracting of juice after crushing and before fermentation
Do before colour disperses in juice 10% - 50% concentration Depends on ripeness Disadvantage: Unstable colour Over extraction Less volume Costly < 140g/100 berries Before additions – TA problematic More effective or necessary with high sugars

9 Stems/Whole Bunch Very specific to Shiraz Stems:
Adding of destemmed stalks and berries in tank Dispersed or at bottom of tank 10% - 30% Whole bunch: 10% - 100% Different stems have different effect E.g. clonal effect

10 Stems Benefits: Enhances mouth feel Complex flavour profile (Spicy)
Adds freshness and vibrancy Better fermentation, e.g. aeration, mixing, press Mouth feel: not in warmer regions

11 Stems Problems: Over extraction Green (Hot areas) Tannic
Rise in pH – Susceptible to Bret/bacteria Slight decrease in colour

12 Analysis After MLF: 6 Months: Wine 1 1201 685 65 Wine 2 1502 649 69
Tannins Anthocyanins  Total Phenolics Wine 1 1201 685 65 Wine 2 1502 649 69 Wine 3 1511 744 74 Wine % 3% 20% Wine Wine Tannins Anthocyanins  Total Phenolics Wine 1 894 660 52 Wine 2 1211 606 58 Wine 3 1325 776 65

13 Flavour Profiles Wine 1 Blue berries, hints of spice, smooth Wine 2 Dark fruit, tobacco, old world textured, pepper Wine 3 Berries, intensity, colour, structure

14 Thank You’s University of Stellenbosch Eenzaamheid


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