Posted: March 5, 2009 By Stuart Bourne
Posted by Stuart Bourne Welcome again to another installment of "Life in the Barossa Valley," as seen through the now much blearier eyes of Stuey Bourne and the crew at Barossa Valley Estate. Where do I start? Probably with an update on Chardonnay ferments: Those Chardonnay ferments I referred to a couple of weeks ago are now at a very beautiful stage.
Posted: March 2, 2009 By Stuart Bourne
Posted by Stuart Bourne Vintage 2009 continues at Barossa Valley Estate , and what a week it has been. The weather was very kind to us this past week, and the red grapes continue to arrive at the winery as we pick the blocks that are ripe and patiently wait for those that will be harvested in the next few weeks.
Posted: February 19, 2009 By Steve Smith
Posted by Steve Smith The 2009 harvest hasn't started well for us in New Zealand: After showing great resolve and skill, our cricket team was thwarted by a random thunderstorm over Australia in this year's Chapell-Hadlee Cup.
Posted: February 19, 2009 By Stuart Bourne
Posted by Stuart Bourne Hello again to everyone from Stuey Bourne and the crew from Barossa Valley Estate. Week three of vintage is going very well and this week sees a couple of big milestones achieved.
Posted: February 18, 2009 By Santiago Achával
Posted by Santiago Achával At this time of the year, the vineyards are almost taking care of themselves. We’ve done all we can. We’ve thinned the shoots, removed the laterals and plucked the leaves from the fruit zone.
Posted: February 17, 2009 By Ken Forrester
Posted by Ken Forrester With the Super 14 Rugby series underway, my home team, the Stormers (Western Cape), took a knock in the second half from the Sharks (Kwa Zulu Natal), but Australia had a poor start, with their Reds taking a severe beating from the Bulls (Northern Province).
Posted: February 13, 2009 By Ken Forrester
Posted by Ken Forrester First of all, I would like to wish all those Southern Hemisphere wineries around the (lower half!) of the globe the best of harvests ever! Good luck to you all, may this be a great vintage for you.
Posted: February 11, 2009 By Ken Forrester
Posted by Ken Forrester Welcome, from warm, windy Stellenbosch, where just a few producers have started their 2009 harvest. Typically, the early fruit would include Sauvignon Blanc and Pinotage, and any time now, the first Chenin Blanc and Chardonnay will be coming in.
Posted: February 11, 2009 By Stuart Bourne
Posted by Stuart Bourne Greetings again from Stuey B and the crew at Barossa Valley Estate, now firmly entrenched in Vintage 2009, Barossa Valley style! Firstly, on a sad note, our hearts, thoughts and prayers are currently going out to all of the people affected by the bushfires , currently still burning in the state of Victoria, just a day’s drive away from us here in South Australia.
Posted: February 9, 2009 By Stuart Bourne
Posted by Stuart Bourne G’day again from Barossa Valley Estate , Stuey Bourne here for an update on harvest in the Barossa Valley. Last week saw the first crush of the year come in—Chardonnay for table wine.
Posted: February 2, 2009 By James Laube
Weather is never far from our minds, whether it dictates how we dress or, in the case of our present drought in California, what the lack of water may mean for vintage 2009. Only the economic slump trumps weather this year.
Posted: December 31, 2008 By Barbara Kronenberg-Widmer
Posted by Barbara Kronenberg-Widmer Now that the 2008 Tuscany harvest has come to an end and the wines are tucked away in the barrels, it is time to develop an initial conclusion. I must say that I am really happy about this vintage.
Posted: December 12, 2008
Posted: December 11, 2008
Posted: December 10, 2008
Posted: December 8, 2008 By Barbara Kronenberg-Widmer
Posted by Barbara Kronenberg-Widmer At Brancaia in Chianti Classico, our last harvest is completed—the harvest of the olives. Of course, the olives and olive oil production are not as important to us as the wine production.
Posted: December 5, 2008 By Brian Loring
Posted by Brian Loring November 22: Fermentation slowed way down the past few days, and the caps in the fermenters started to weaken. I haven’t really been doing punch-downs as much as just getting the cap wet.
Posted: November 26, 2008 By Brian Loring
Posted by Brian Loring November 10: Fermentation is in full swing. The CO2 generated by the yeast lifts the skins to the surface to form what’s called the cap. All the fermenters have good, solid caps right now, so we know that the yeast are doing their job.
Posted: November 24, 2008 By Barbara Kronenberg-Widmer
Posted by Barbara Kronenberg-Widmer Once harvest is completed, you might think that the work in the vineyards comes to a standstill. The grapes are all in the cellar, and we can't start pruning the vines after they have lost all their leaves and after their sap has retreated back into the roots and they go into "hibernation.
Posted: November 21, 2008 By Brian Loring
Posted by Brian Loring November 6: When I lifted the lids of the fermentors this morning, I noticed a couple telltale signs that the must was starting to ferment. There were bubbles forming around the edges of the fermentor, and it smelled like it was starting.
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