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PROCESSING THE GRAPES
There are many steps involved in making wine, as well
as an element of finesse. Exceptional conditions are
paramount in producing a great wine, however, conditions
are not always ideal and winemakers are not able to
control the weather. Vineyards must take advantage of
technology and explore methods that can be used to compensate
and help the wine evolve. After the technical revolution
that occurred at the end of the last century, there
are techniques that can actually improve the quality
of wine.
The winemaking process begins in the vineyards, with
good raw materials as the vital ingredient to a successful
start. A winemaker prays for conditions that are conducive
to growing ripe, healthy grapes, but due to nature’s
uncertainty, it is essential to condition vines to regularly
produce fully mature grapes. First and foremost, treat
the vines well. This is achieved by the following: removing
excess leaves to allow grapes to get exposure to sun
(effeuillage) and thinning out the number of
bunches of grapes, which reduces strain on the roots
(eclaircissage); and picking, all of which
are done by hand. Effeuillage and eclaircissage,
which gained prominence in the past fifteen years, have
completely altered the ripening period as well as assisted
in controlling crop size.
Also, protecting the vineyards from disease is important.
We have made progress over the past ten years. At Kluge
Estate, crops are sprayed to prevent pests and disease
only when necessary, as opposed to maintaining a regular
spraying schedule. This is not only good for the grapes,
but also the environment.
Perfectly ripe grapes are the most important ingredient
in making great wine. They cannot be picked too soon
or when they are overly ripe. The grapes are continually
analyzed until the exact right moment to pick is decided.
Then, the early morning tradition of harvesting begins.
Although long hours are involved in harvesting acres
upon acres of grapes, it is a celebratory time.
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Courtesy Preston Schlebusch
After the grapes are harvested, they are separated
by hand, and then de-stemmed and gently crushed in a
machine. The juice is then moved into a bladder press,
where the skin, pulp and seeds are separated.
The next step is fermentation. The addition of yeast
metabolizes the grape sugars and produces alcohol and
carbon dioxide, which actually turns grape juice into
wine. The secondary fermentation, or malolactic fermentation
is when malic acid converts to lactic acid. This process
reduces the acidity of the wine and adds complexity
to the taste. Not all wines go through malolactic fermentation.
The wine is then placed in oak barrels for what is
called barrel aging. New oak is recommended to impart
a specific taste, enhancing the quality of the wine,
giving it roundness, richness and depth. The new wood
of the barrels allows wine to absorb some of the wood
flavor and aroma. The newer the barrel, the more the
wine takes away with it. It may surprise some to learn
that a new wood barrel is quite expensive -- approximately
$600!
Each wine style delivers a different and specific flavor.
The winemaker spends time choosing the specific wood,
barrel size, grain and toast to impart the flavor required
for the wine. Red wine barrels are usually aged under
ground level and whites are often above ground. An inexpensive
way to cool and humidify barrels for both red and white
wine is to store them underground. Not all white wines
are barrel aged.
After processing, comes bottling. This mechanical process
ensures that the right level of wine is filled and it
allows room for the cork. Kluge Estate’s bottles
were chosen to convey the elegance and strength of the
Kluge name. The luxe and regal purple and gold label
makes a dramatic impression.
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| Process of making
red wine, implemented at Kluge Estate: |
1.
We begin with crushing of harvested grapes that
are all handpicked and destemmed in a mechanical
machine. Stems and stalks are usually removed to
avoid high tannin levels in the wine.
2. Fermentation takes place in
a stainless steel vat.
3.
Pressing occurs after the free-run wine or fermented
grape juice is removed from the fermentation vat.
4. Malolactic fermentation
or secondary fermentation, in which malic acid converts
to lactic acid, softens the acidity of wine and
adds complexity.
5. Maturing
or aging red wine is done for approximately 1.5
to 2 years in French oak barrels to bring vanilla
and wood flavors. Some Virginian oak is used also.
6. Clarification is done
by racking, which takes place every few months by
gently transferring the wine into sterile barrel,
leaving sediment in the old barrel.
7.
Blending is used to create the desired bouquet and
flavor of wine by combining wines made from different
grape varieties and vats.
8.
Bottling is done mechanically to precisely the right
level to allow room for the cork. |
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| Process of making sparking wine
in the Methode Champenoise: |
| 1.
The handpicked, harvested white grapes are de-stemmed
and crushed by machine and then sent to the press.
2. Pressing occurs and separates
the white grape juice from the skins, pulp and
seeds.
3. While cooling and resting
in the tank, the juice naturally clarifies. The
solids settle and this material is left behind
during racking, pumping the juice out
of one tank and into another
4. Primary fermentation requires
the addition of yeast. The introduction of yeast
transforms the sugar in the grape juice into wine.
The juice, which will become basic white wine,
ferments in a stainless steel tank.
5. The first bottling takes place.
A little sugar and yeast is added in each bottle
to allow for the second fermentation in the bottle--
this is when the bubbles are made, as carbon dioxide
occurs naturally during fermentation. A cool and
constant temperature is important to creating
fine, effervescent bubbles. The bottles are kept
upside down for one year.
6. The bottles, kept upside down
for one year, are riddled -- slowly turned
to encourage yeasts cells and other deposits to
settle in the neck of the bottle.
7. Freezing the neck and removing
the solid matter at the bottom eliminates the
sediment. This is called disgorgement.
8. After disgorgement, some wine
and/or liquor is added to the bottle. It is then
re-corked, labeled and ready for sale.
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