Hawke’s Bay White Grape Harvest 2012

For the southern hemisphere vintage I approached a number of wineries in South Africa, Australia, Argentina and Chile, and was happy to get a response from Delegat’s, Oyster Bay in New Zealand. I applied for their vintage Cellar hand position at their Hawks Bay winery. After a tough phone interview, I was offered the position starting work on the 20^th February 2012.

After a long (36 hours) flight from London via Tokyo to Napier on the North Island of New Zealand, I got to Hawks Bay, where I started work.

Harvest this year has been the wettest in 20 years particularly in Hawks Bay.  Not a great start!!!

Eventually the weather turned onto our side. Harvest began with a vintage crew of 9, from all over the world including California, France, UK Italy and Spain.  As harvest was underway we where allocated our harvest positions by Sam Brondel, cellar master/winemaker at Delegat’s.  I was given day shift, so pleased!! My duty was running the Crush Pad, which consisted of a 25 tonne-tipping bin, Destemmer, Crusher and a Must Pump. As harvest was under way, all 1800 tones primarily consisting of Chardonnay, Pinot Grigio and a little bit of Sauvignon Blanc arrived from Delegat's largest vineyard, Crownthorpe. (320ha)

The grapes would arrive and be processed through the crush pad and start the press cycle. Once the press cycle was in full operation, the press operator on taste would make three different cuts - "free run", "light press" and "hard press". These three cuts would be put into different tanks and go through a cold settling process before eventually being blended together. 

Me my Crush Pad, Chardonnay grapes being
 processed ready to be made for our Oyster Bay Sparkling wine. 

As harvest was the wettest on record this year, botrytis was the biggest concern, as it gives off dusty flavours in the wine. This is of course a concern for all wine makers. To eradicate these flavours, the use of activated carbon as a fining agent is used.  In order to determine how much carbon to use to ameliorate botrytis flavours, we prepared small carbon fining trials in 100ml of wine, with different dosage rates, e.g. - 0.1g/l, 0.2g/l, 0.3g/l and 0.4g/l.  With 0.1g/l taking out very little colour and a little dusty botrytis characteristics and with 0.4g/l taking out much more of both.

Due to the poor weather and botrytis being an issue this year, high levels of laccase occur (as Laccase is found in botrytis.) With high levels of laccase wine tends to oxidise and therefore gives the wine a brown tint.

Here at Delegat´s I learnt how to remove this problem. They do not use pasteurisation, which by definition is the killing of micro flora by taking the wine to 80°C for 30 seconds, then rapidly cooling to <20°C, although this is a common practice in the wine industry world. However here at Delegat´s Hawks Bay we worked to inactivate the polyphenoxidase enzyme laccase (only heated the wine to 60°C for 30 seconds then rapidly cooling to <20°C). This was a really effective way and was really interesting seeing how all this worked!  

Even with the tough weather conditions we had here at Delegat’s, thanks to these techniques we where able to produce wines that had clean, fresh fruit flavour and long term stability. I look forward to seeing my vintage on the shelves! 

Here are some more pictures of the Cellar/ Winery. 

See you soon!! 

Delegat's from 1939 - 2012

Here I am, working at one of New Zealand's most prestigious wineries, Oyster Bay, Delegat's . Which I'm sure everyone has heard of? 

The history of Delegat's originates from 1938. 

With war about to envelop in Europe, Nikola Posa Delegat, Croatian born, arrives in New Zealand to start a new life. Vidosava Lendich arrives in New Zealand in 1939. She marries Nikola in 1941. In 1947 they both decide to buy 10 Acres of Land and start to establish their winery in Auckland. As their brand Delegat's starts to grow in New Zealand, in 1973 an unexpected death of Nikola. His wife Vidsova turns to her children Jim and Rosemari asking them to help sustain their business. In 1978 the Delegat's family decide to grow the business with there aim of making premium varietals wines from the Hawks bay region. Since this decision was made the Delegat's company grow on an even larger scale. With the purchase of " Gimbllet Gravels " Vinyards in Hastings in 1986. The Oyster Bay Brand was born in 1990 from the rapidly popular area in Marlborough, with their first vintage producing the famous - "Oyster Bay, Sauvignon Blanc"Since 1990. Delegat's Oyster Bay has gone on to win many awards. 

On the 20th February 2012, I arrive for vintage. Working at their Hasting Winery.  Our first week of work consisted of a "Training Week" Going through Health and Safety, understanding their winemaking protocol, plus other more exciting things. I will post about my harvest in my next blog!! 

See you soon!! 

Napier, 14th February 2012

After 2 days traveling wearing the same clothes, not showering, eating aeroplane food. I've arrived in busy Napier, Valentines Day and Art Deco weekend!! 

Art Deco weekend

Toad Hall Backpackers is a family owned and operated hostel. Run by a Ruthie & Gareth who are a great host, inside the hostel is a large communal lounge, large kitchen area and the roof terrace - Napier's best kept secret. Many nights to remember where made up on the Roof!! 

Where I've been living for the last four months

The reason why Napier is in the map, is because on 3 February 1931, most of Napier was levelled by an earthquake. The collapses of buildings and the ensuing fires killed 256 people. The centre of the town was destroyed by the earthquake, and later rebuilt in the Art Deco style popular at that time. Some 4000 hectares of today's Napier were undersea before the earthquake raised it up above sea level.

For anyone who is wondering, as to why I've been living in Napier for the last four months is because I've been working for Oyster Bay, Delegat's experiencing my vintage here. I have lots to tell you. 

Also if any of my readers end up in Napier, New Zealand for a short or long stay then I would really recommend staying at Toad Hall Backpackers, I had the most amazing time there!! I have lots of stories to tell.  Catch you all later!! 

London to Napier, 36 Hour Flight!!

36 Hour Flight!!

Leaving London on the 12th Febuary 2012, I was ready to embark on a 36 hour flight. From London to Napier, Catching 4 flights landing in Japan, Christchurch, Auckland and finally Napier, New Zealand.

My first leg of the flight London to Tokyo. After spending 12 hours on the plane I finally landed in Tokyo, I had 6 hours to kill. Decision time, I could either catch a train to Tokyo, One hour one way then wonder around the buzzing city for 3 hours, probably getting lots on route, then catching the train back, no doubt missing my train back and possibly missing my flight?! So this was a no. The other option was, whilst on my flight to Japan I luckily was sitting next a nice Japanese girl called "Minami", spending the last 9 months in London, learning english and studying business management.  Now she was on her way home to see the family.  Minami, kindly offered to show me around her home town near the airport, with her mother and sister. So with these two options, I took the safer one.

With the 6 hours to kill, we went for a 20 min drive to a Temple that was near by. Looking at the sites it was really interesting see how everyone was dressed, structure of the buildings and to experience a bit of their culture. Here are some pictures.


After looking around the Temple for 2 hours our stomachs where rumbling and complaining, it was time to find some local food....

Chicken Lunch

After a delicious lunch it was time for me to head back to the airport, Say my fair wells and check in to my flight to Auckland via Christchurch. Before I head on to my finial destination, Napier!!

1 hour away from Landing in Christchurch

Catch up!!

Since my last attempt at my blog post "Vintage 2011 Job Hunting - Continued" I have ended up on the other side of the world, Experiencing my fourth Vintage. Before I dive into where I currently am, I thought I would quickly write about my previous Vintage in the South of France.

Vintage 2011 in the South of France, Perpignan, Maury. Was an interesting experience. Working at the brand new state of the art winery, Department 66. Our living quarters for harvest was a traditional style 1950's french house, With original wallpaper, slowly pealing of the walls and a beautiful large terrace overlooking the village of Maury.

Vintage began on the 20th September 2011, with van loads of boxes full of grapes, arriving everyday for the next month it was going to be a crazy two months ahead of us!

Our daily routine, starting work at 6am. Finishing around 10pm and on a good around 8pm. Our jobs consisting of, processing fruit, cold soaking, yeast addition, pump overs, nutrient additions, monitoring fermentation and the typical french method Délestage plus much more.

Laffort B0213

After the end of many hours of remontages - pumpovers and barreling down. It was time to leave the small quaint village behind. After an amazing experience working at Deparment 66, learning a huge amount and experiencing huge Grenache wines really struggle through fermentation. Especially with Laffort's most alcohol tollerent manufactured yeast " Laffort BO213".
It was time to put things to one side and drive back to the UK via Bordeaux for a couple of days wine tasting before heading back for Christmas.

For anyone who is interested in working in the South of France, especially working in Maury. Please feel free to get in contact with me.

In my next Blog post I'll let you know where I am, Stay tuned!!!

Vintage 2011 Job Hunting - Continued

After playing the waiting game (2 weeks), I finally received some emails. Gavin Quinney, Chateau Bauduc couldn't arrange anything as he had an intern for harvest.  A few Germany wineries offered me work. However it wasn't very interesting, picking grapes and occasional work in their winery, plus a very small winery 10 - 20 tonnes, if that. So I had to turn them down, not looking great so far.

Perpignan, Maury 

Then I received an email from Richard Case - Domaine De La Pertusaine. "would you like to come and work in our brand new state of the art winery?"  I was curious as to what Richard meant by "State of the art winery" Back in 2008 whilst I was working for Richard,  I was busy helping make his wine inside his garage.  After a few emails later, I found out that Richard had an American investor - David Phinney, who came to Maury and sore huge potential in Richards wine and the wine region around Maury. After some decision making, Dave Phinney - owner of Orin Swift wines. Decided to build a brand new winery accommodating for around 300 tonnes of grapes and bought 120ha of bush vines, Grenache, Carignan, Petit Verdot and some trellis vines Shiraz.  I couldn't resist the offer, So I accepted. 

So all was set for the 2011 Harvest, Starting work on the 12th of September 2011, I have three weeks to kill, what to do? Spend more time in London? Catch a flight to San Francisco to catch up with my Californian friends? can't decide. Whilst deciding what to do. I received an email from Dr Loosen's team. Offering me work for the 2011 harvest. I was really in a difficult situation. This was such a good offer, opportunity and an amazing experience.  So after ummng and erring, My gut instinct was to stay with Richard so I declined the offer from Dr Loosen.

Vintage Job Hunting 2011

As the Summer months were coming to an end, it was time to put Cloof Wines to one side and head for another vintage. 

So I began, starting off with a plan, Work in California for the 2011 harvest!! After having such a successful time at Stonestreet winery back in 2010. I was desperate to go back out for the 2011 Harvest. So I hunted around for my contact book and pinged of a few emails to friends, asking if they knew of anyone who was looking for vintage cellar hands. After disappoint not much came around. I kept on looking and went to my favorite website WineJobs.com - An all time lifesaver! 

Alexander Valley

On winejobs.com, just join their mailing list and your all set! Getting emails everyday showing listings of various job positions, and apply yourself, so useful!  After many emails received and applied for, it was time to wait.  A couple of days later, I had two responding back asking for interviews. "Williams Selyem" producing great Pinot Noir and "Chalk Hill" wines producing stunning Chardonnay and Sauvignon Blanc wines.

After having successful interview’s, my first problem arose VISAS!!! what a nightmare!! So I went to CAEP, a non - profit organisation that helps graduates and students like me from all over the world, come to the US and help organise your internships and visas - J1 Visa. After many phone calls to the Oenology department - Lori Holmgren, My plan for California harvest 2011 was on the way out!  

Time for plan B - work in Europe!!  I went back to my contact book and found a few in France! Gavin Quinney from Château Bauduc - Bordeaux, in a small town called Creon, as well as Richard Case from Domaine De La Pertuisane - Roussillon region, in a small village called Maury in the South of France.

With these two contacts I had in mind, I sent them a quick email. Where else could I go,  Germany - always wanted to make a traditional German Riesling. So with my CV all prepared I went on an email spree. Sending my CV to every winery in Germany I could find on the web or I could think of, one in particular was the famous Dr Loosen. It was now time to play the waiting game..... 

Its been ages!!!

Since My last blog message I wrote to you all back in June, I've been Busy.

I've been working for a South African winery called Cloof Wines acting as there UK sales rep! running around the country going to fairs, meetings and attempting to sell wine to the big boys. Tesco, Sainsbury, Morrison and Majestics.

 Cloof wines as I mentioned, They are a South African winery In the Darling wine region area of South Africa. For some of you who are not familiar with South Africa's wine Region. Darling is one and half hours north of Cape Town situated very close to the west coast.

 Cloof wines is a large winery with 400 Hectares under vine. With 60% bush vines and 40% on Trellis system. As Darling is very close to the coast they produce some stunning white wines - Sauvignon and Chenin Blanc Wines, Thanks to the cool air from the Coast. Cloof Wines have 14 different brands with crazy and bizarre names, such as "The Very Sexy Shiraz", "The Posh pinotage" and "Daisy Darling." Plus plenty of more! Check out there website if you want to find out more about there wines or other information.

If you ever decide you want to purchase, any of my wines that I have been working at. Please don't hesitate to get in contact with me.

 I'll be back... I have plenty more to tell you about whats happened over the last 7 months.

See you soon.