BLOG — Wine making
Tannin Myth Busted
When I studied wine making it was taught that tannins started out as small molecules in the wine and as the wine aged they would join together (polymerise), becoming bigger and heavier and thus settle out of the wine, making it smoother and more mellow. Sounded logical and explained the ‘crust’ or sediment found in older wines.Now researchers don’t think that’s the case. Recent analysis of the same wine from 1954 to 2004 vintages showed tannin concentrations of similar levels. For instance wines from the 1950’s and 1990’s have the same level of tannin, while wines from around 1980 have slightly less.
Overall, however, the levels are only in a small range, showing that the amount of tannin in wine is not related to wine age. So, what is happening to the tannins? One promising theory is that the shape of the tannin changes. It might be that young wine tannins are long and thin with lots of receptors along it and these are what react and give the astringent, drying sensation in the mouth. As the tannins age in the wine they become more compact and rounded, so there are less receptors and thus less astringency. Again, sounds logical, but only more research well tell us if this is really the case, so don’t go quoting me just yet.
FW
Chefs and Vignerons
If you think about wine as just another form of sustenance (albeit a pretty special one) it’s interesting to consider that the skills of the fine food maker (chef) and the fine winemaker (vigneron) are remarkably similar.
In the winery and kitchen, a similar use of senses, skill and creativity comes into play. Crushing the fruit is like chopping, slicing, dicing, deboning – beginning the transformation of form and shape. Fermentation is like a cooking process, where questions of marination, extraction, temperature, duration, mixing/turning, settling/resting are all vital to achieving the desired outcome. The maturation, fining and filtering (or not) carried out by the winemaker are like the final adjustments, seasoning and plating up of the chef, balancing visual and taste impact to maximise enjoyment. Some of this is following the recipe and being disciplined, but a lot of this, with really exceptional wine and food, comes down to the creativity and imagination of the chef/vigneron.
And really good kitchens care about what happens BEFORE the raw ingredients enter the kitchen and the provenance of their food, a concept intrinsic to winemaking and encapsulated in the term “terroir”. Traditionally, great chefs have always been close to their suppliers, often going past distributors and wholesalers straight to the grower. Neil Perry and Kylie Kwong have strong and enduring relationships with their suppliers of meat/seafood/vegetables. A recent (very enjoyable) trip to Biota in Bowral confirmed their own extensive kitchen garden. It seems that this trend continues to grow – maybe it’s the “River Cottage Effect”!
With wine making, you can’t always tell the quality of a wine grape just by assessing it as it rolls (forgive the pun) into the winery. You really need to have seen it grow up – the state of the vines, the season, the canopy, the fruit load, the way the fruit ripened and developed, are all markers of the potential of the fruit. This very close relationship between the vineyard and the winery, the grower and the maker, the season and the wine, are fundamental hallmarks of a great wine label. Even if you don’t grow your own fruit, really good winemakers spend a lot of time in the vineyards of their growers.
In fact the term vigneron describes both a fine winemaker and someone who grows grapes for high quality wine production, emphasising the critical role of the vineyard. Maybe there should be a similar term for a chef who really gets involved in the production of their raw ingredients?
Regardless, the parallels between great winemaking and great cooking are there, from farm to table.
NM
Twenty Years of Yarrh
My goodness, our 20th anniversary! Starting out as “Yass River Vineyard”, we planted our first vines, Cabernet Sauvignon, on 22 November 1997, in an old sheep paddock off a dirt road. Three more plantings over the next three years saw the vineyard completed. Six hectares were duly trained, watered, weeded and fed, giving us our first small crop in 2001.
Our first vintage was a small batch of Cabernet Sauvignon made with borrowed equipment in the garage. Not bad for a first try, either. Not sure that we have any left, which is always a good sign.
Next was the winery. We wanted long term sustainability and a building that blended into the landscape, finally settling on a passive solar design featuring straw bale, rammed earth, and classic aussie corro. It works well, not only as a place to make wine and serve our guests, but also as a magnificent bush retreat for friends and family. How’s the serenity!
We opened our doors in December 2004. Friends, family, neighbours and colleagues gathered to witness our welcome to the land by Eric Bell (now deceased), one of our local aboriginal elders. It was a moving ceremony, reminding us that we are just temporary custodians of this land within a timespan of profound immensity.
Some highlights over the years:
- Grafting in two new clones of Sangiovese, now some Fiano
- Exporting to China, Norway and Vietnam (although we now concentrate exclusively on the domestic market)
- Introducing a new label
- Transitioned to a hybrid conventional/organic farming regime
- Discovering the world of “natural” wines (or “natchies”)
- Being rated a 4 ½ star winery by James Halliday
- Helping Hartley Lifecare and our local bush fire brigade with their fundraising
And here’s a few rough numbers from the last 20 years:
- 13,000 vines planted, trained and managed
- 400 tonnes of grapes crushed
- 200,000 litres of wine bottled
- 500 tonnes of compost made
- A couple of thousand Wine Club packs delivered
- 30-40 medals awarded
- 33 wine festivals celebrated
- 90 monthly food and wine matching lunches served
- 13 winter solstice bonfires lit
- Thousands of happy (well, mostly!) customers, many now long term (thank you, you know who you are)
“Why do you do it?” people sometimes ask. It’s not for fame and fortune, that’s for others. It’s certainly tremendously satisfying to make award winning wines from our own vineyard, and see these wines bring so much joy to our customers.
Maybe a better question is - does the world need Yarrh Wines? We think so. Delicious, food friendly, Canberra District wines, estate grown and bottled (paddock to plate, vineyard to bottle) made and presented without pretention, for a fair price – that’s a combination Australian wine lovers need.
Finally, a potted history of Yarrh wouldn’t be complete without an acknowledgement of our past partners – Peter McGregor (now deceased) as an early partner in our vineyard venture, and Peta and Chris MacKenzie Davey (now trying to retire!), who took the leap of faith from their cosy cottage in Leeds, UK, to set off on their own adventure in the wilds of Murrumbateman, Australia. Then of course there is our beautiful daughter Julia, who’s grown up at Yarrh, and in her gap year is now pruning vineyards across the district. Thanks to all!
NM and FW
Wood in Your Wine?
Oak barrels have been used since Roman times to store wine. It is only in the last hundred years or so that the use of oak in winemaking has taken on a more significant and considered role. It affects the colour, flavour, tannin profile and texture of the wine making it more complex and interesting.
Maturing wine in small oak barrels does many things, but two main effects are:
- allows the oak to impart its own character to the wine
- allows oxidation to occur in minute amounts.
Wine stored in oak becomes more aromatically complex as compounds are extracted from the wood. Some flavours and aromas descriptions can include cedary, toasty, spicy, sweet, nutty, vanilla and chocolate. The uptake of these aromas must be carefully monitored to ensure that that it becomes a harmonious part of the wine’s overall structure and does not dominate it. This is managed by the amount of new oak that the wine is stored in and the length of time the wine spends in barrel. For lighter bodied wines like Pinot Noir the wine may only stay in oak for 6 months. For more fuller bodied wines such as Cabernet Sauvignon at least 12 months is the norm. Over time less and less oak character is extracted and the barrel takes on a new role usually as a flower pot.
It seems counter intuitive to expose wine to oxidation when it is maturing. When we drink a bottle of wine it is exposed to a large amount of air and oxidises very quickly hence the need to consume it within a day or so before it starts tasting like vinegar. A little bit of oxidation during maturation is good as it helps to intensify the colour due to reactions between the pigments and tannins in the wine. The wine has better colour than if it was just store in a vat and is more stable over time. This reaction also helps to soften the tannins making the flavour of the wine more attractive.
Over time water evaporates out of the barrel and as the level of wine goes down the surface area of the wine exposed to air is increased and thus the risk of oxidation. The oxidation is controlled by keeping the barrels full. Topping up of barrels is done every couple of weeks.
Racking the wine every 3 months also exposes the wine to oxidation, but again in a controlled manner. Racking involves removing the wine from barrel, cleaning the barrel, returning the wine and topping it up. (Losses are referred to as the angels share). This promotes the controlled oxidation of tannins, thus softening them. It also allows any sediment to be removed thus helping to clarify the wine.
We may not fully understand all of the interactions between oak and wine but there is a synergy there that enhances the richness, interest and complexity of the wine.
FW