Over the past month, our vineyard and winery teams have been hard at work preparing for harvest. The recent warm and dry weather has helped the grapes reach wonderful levels of concentration, the canopies are green and verdant as we move towards the start of harvest and our dedicated team is ready to hand-pick each and every bunch in the coming weeks.
To explore methods of cropping table grapes over as long a season as possible, the early ripening variety Juodupe was grown in an unheated greenhouse. Juodupe is a Lithuanian labrusca with dark-blue berries in concial, well-filled to slightly compact bunches. The berries have a pleasant blueberry flavour and the proportion of seeds (1-3 per berry) is low. A slight susceptibility to powery mildew was noted in previous years, but it was found problems could be avoided by regular spraying with water.
In the 2020 season, budburst was observed on 7th April, with flowering occurring between 26th
The reason that all wines are not vegan or even vegetarian-friendly has to do with how the wine is clarified and a process called ‘fining’. All young wines are hazy and contain tiny molecules such as proteins, tartrates, tannins and phenolics. These are all natural, and in no way harmful. However, we wine-drinkers like our wines to be clear and bright.
Most wines, if left long enough, will self-stabilize and self-fine. However, traditionally producers have used a variety of aids called ‘fining agents’ to help the process along. Fining agents help precipitate out these haze-inducing molecules.