Our shelves have been looking a little depleted as we sold out of the 1066 and Alexis before Christmas, and the Vessel IV was all gone a month later. The production team had valiently produced some Alexis in time for Christmas, but that always sells out almost as quickly as we can put it on the shelves. And then with the unseasonally glorious sunshine, barbeques were being dusted off, and the Rosé was so much in demand, we were scarily down to the last case.
There are many steps between fermenting the grape juice and finally bottling the finished products. Once the pressed juice has finished fermenting, our wine-maker carefully blends them to make the crisp dry Alexis, the delicate off-dry 1066 and the rich, medium-dry Vessel IV. After they have rested in our vats to stabilize the flavours, the wines have to be filtered 4 separate times; a coarse filtration to remove the visible, cloudy tartrates and yeast particles left from the fermentation; a fine filtration to remove yeast and bacteria, and a sterile filtration to make the wine completely clear and stable. Finally, there is a second sterile filtration immediately before the wines are bottled.
Wines should be moved as little as possible, and these processes can all have an nominal effect on the wine. Fortunately, after a week or two, the wines will have recovered from “bottle shock”, and each wine’s flavours will have settled back to how our winemaker intended.
Alex, Kim and Dan pulled out all the stops last week in the run up to Easter. Happily, not only is the shop looking much more as it should, but we also have enough of our full contingent of dry, off-dry and medium white wines and Rosé to see us through to the celebrations this weekend and beyond. On the other hand, the Brut‘s getting a little low on stock…(but that’s for another day).