Pinot-Noir-Orange-NSW-Vintage-2014-Still-Destemming

Making Pinot Noir 2014 from Orange NSW

Although I only have limited space, I have everything needed to make super premium wine. Making it on this scale allows one to experiment a little, but it certainly has the disadvantage of not being able to make mistakes. If I lose a barrel to spoilage or overdo something then it could be disastrous. There are only 6 small fermenters.

The winemaking process for 2014 Pinot Noir from Orange NSW.

The wines are nearly ready for pressing so I will run through what I have done over the last few weeks.

Fermenters -

1. 100% destemmed

Plunged twice a day, fermenter sides and top cleaned with SO2/citric solution

2. 100% destemmed

Foot stomped gently 4 times. Plunged twice a day, fermenter sides and top cleaned with SO2/citric solution

3. 50% destemmed 

Plunged twice a day, fermenter sides and top cleaned with SO2/citric solution

4. 50% destemmed

Foot stomped gently 4 times. Plunged twice a day, fermenter sides and top cleaned with SO2/citric solution

5. 0% destemmed (100% whole bunch)

Plunged twice a day, fermenter sides and top cleaned with SO2/citric solution

6. 0% destemmed (100% whole bunch)

Foot stomped gently 4 times. Plunged twice a day, fermenter sides and top cleaned with SO2/citric solution

I'll be looking to press this weekend as the sugars are getting closer to zero. As you can see from the images, I was trying to keep the fruit cool in Sydney's warm March weather.

The ferment temperatures have been kept low, nothing above 28 degrees. They kicked off pretty quickly and have been going 3 weeks. The colour is amazing, the structure and spicy tannin makes my heart race. This going to be one serious age-worthy wine.

Pinot Noir Orange NSW Vintage 2014 - Keeping the Fermenters CoolPinot Noir Orange NSW Vintage 2014 - Cleaning the FermentersPinot Noir Orange NSW Vintage 2014 - DestemmingPinot Noir Orange NSW Vintage 2014 - Still Destemming