After three years, the first Vintage at Three Dams is in tank!
On March 3rd we began harvesting, taking 1100 kg of healthy fruit of the 310 vines that we painstakingly planted in 2015. After a spell of blistering hot weather in late Jan/ early Feb, the vines shut down and ripening slowed. Recent cool nights and mild days allowed the sugar content to gently increase to the required Baumé of around 13.5%
This extended ripening period allowed me extra time to finish converting the shed to a winery. This involved slabbing the floor (with drainage) insulating and cladding all the walls and roof and installing the $200 Ebay trough and connecting running water.
With the winery finished just in time for harvest, it was a hive of activity 2 weeks ago when our assembled army of helpers picked, lugged, weighed then crushed the 1100 kg of grapes.
After a short break of pizzas and wine on the deck....
... it was all hands on deck with the crusher/destemmer!
A week of fermentation allowed me time to reassemble the restored basket press in time for another day of activity in the winery..PRESSING! Yesterday we pressed off around 680 litres of wine, separating about 280 litres of free run juice into a smaller 300 litre tank for later blending.
With the wine now safely in stainless steel tanks to allow for settling and stabilisation and for the MLF (malolactic fermentation) to start up, we can relax for a month or so before transferring the wine into a combination of French and American oak barrels where it will sit for 12 months maturation before bottling.
Time to pause and reflect and enjoy the Autumn sunsets. a great effort by all involved.
Special thanks to all the people that have helped with their knowledge, physical labour, chemistry skills and general tolerance of first time wine making novices!
Eugene Meegan
Phil Meehan (Meehan Vineyard)
Simon Osicka (Osicka wines)
David Maine (Wild Duck Creek)
Kate Knight
Jeremy Davis
Goranka Davis
Matt Ockendon (Carpentary skills!)
Tarkyn Watt
Alan Pritchard
Jodie Cahill
Jenny and Gus
