Kiltynane Estate Artisan Wines

Time for making Biodynamic "500"

2011-05-04T22:12:00.000-07:00

Now's the time for making preparations to bury in the earth overwinter. You can feel the earth breathing in at this time - it's perfect for composting as well. If you can't access cows horns, I've had quite good results with earthenware vessels in peatmoss buried. Cow's horns are best but they must be the female and not male as the lining is different. It's the lining of the cow's horn that effects the transformation of the dung to "500". Fill the vessel (horn or other) with cow manure (fresh, wet) - chemical free and preferably lactating - then bury in a well drained pit at approx 60cm depth. Cover with soil.
Note: Some plug the horns with clay to stop the worms getting in.
Also if you can, make and bury the 500 at new moon or during the descending lunar cycle ie. as the lunar orbit arc is lowering in the sky - for this month May 2011 from the 20th May.
Depending on the climate where you live, the time taken for the 500 to turn to a dark putty like consistency will vary from October to December - try one to see and recover if not ready.
Now is the time to make, turn or finish your compost pile to settle over winter. It's also the time to put out last year's compost which should now be ready to use.
Enjoy the fantastic Autumn weather and celebrate Nature!

Pressed Pinot at Tarrawarra and Picking at Swan Bay - two quite different vintages.

2011-04-02T23:26:00.000-07:00

Although the clones of Pinot Noir are predominantly MV6, 114 and 115 at both sites, this ripening season has seen a dramatic difference in the grapes from both sites.

We've pressed off the MV6, 114, 115, D5V12 at our old Tarrawarra block yesterday with good ripeness right through to toasty pips and fine ripe tannins. I was quite reticent to go too far with whole bunches and extended soaking this year though due to the season and what could look like stemminess from the usual indulgence in extended pre and post ferment soaks plus abundant whole bunches... this year I've back right off to allow for the cooler ripening and increased stemmy flavours that might ensue. We'll see how this tactic transpires. These clones were picked from 12.4, 12.6, 13.0 and 12.6 respectively and finished Phs are now 3.45 to 3.5 half way through malolactic fermentation... keeping the barrels in our warm room out there.

At the little site at Swan Bay near Queenscliff, facing the cold Bass Strait is Basils Farm where we'll pick tomorrow with 13.0 sugar but physiological ripeness only just there. This maritime climate has felt the brunt of the cooler season. The upshot is the wonderful aromatics produced. With some artful and sensitive natural winemaking this wine could end up quite classically sensational. Just two clones here - MV6 and 114, luckily the Dijon clone 114 giving the mouth feel when taste testing the grapes some luscious palette pleasure.

Climatic effects on Pinot Noir - 2011 vintage

2011-03-11T19:12:00.000-08:00

Well it's Anzac Day Long Weekend - up in the Yarra Valley the birds are attacking the grapes with avengance and the Pinot Noir baumes were at 12 last Wednesday so hopefully we'll pick this Tuesday. The baumes across the seven clones are pretty close this year and thankfully with the biodynamic regime, the physiological ripeness is very efficient with lovely structure and ripe flavours right through to a toasty pip at low 12s sugar.
Down here on the Bellarine Peninsula, about 1.5 hours west of Melbourne, the maritime climate means the day time temps are a little lower on average and the night time temps higher. In the Yarra Valley, you're got the cool air descending at night time off the mountains into the valley having a cooling effect during the ripening season. This night time coolness and daytime warmth (26C optimum) is perfect for Pinot Noir, developing wines of excellent structure.
On the Bellarine Peninsula, the maritime climate with less fluctuation between night time and daytime temperature, tends to produce wines with excellent aromatics. Hence our concentration on developing the soil life and therefore the efficiency of the plant/microbe interaction makes up for this with enhanced development of structure.
It will be interesting to see the effect of the 2011 vintage weather - cool and wet- on the final wine down the track.
Tomorrow Sunday 19th March, for Melbourne Food and Wine Festival, I've been invited to attend the Loam Restaurant "Producer's Lunch". The 2006 Preliminaire will be partnered with one of the courses.
This wine is a fascinating project I hope to continue once I source a larger basket press (I've run out of willing slaves to man the small one).
It's made from whole bunch basket pressed Champagne clone of Pinot Noir and the rest is my secret, as others have been madly trying to copy but none have so far come close to the texture and alluring "je ne sais quoi" of this wine that tantilises every sommelier who goes near it. The 2006 is the ripest made and therefore has incredible pale to mid onion skin colour, alluring creamy texture and cumquat, stone fruit flavours.

Annus Horribilus 2011

2011-03-02T00:59:00.000-08:00

OK, OK it's Climate Change and Mother Nature is really spitting the dummy! This year is another of those "very difficult" years. We had a great start with good Spring rain but then it kept on and on with warm night time temperatures to bring on fungus, insect attack and rot problems.

Here on the Bellarine Peninsula we are just hanging in there - the Pinot Noir block is half cut off to remove damaged fruit but the bugs are getting in there now. The cooler nights and wind are great for drying out the bunches and keeping the rot at bay.

In the Yarra Valley at the Tarrawarra vineyard we hope to pick, things are precarious but the fruit is still looking in good condition. This vineyard has been looked after for 10 years with consistent use of biodynamic preparations 500, 501, 508, manure concentrate, fish emulsion, manure tea and seaweed tea. HOpefully the new owners keep this up.

Baumes in the Bellarine Pinot were 9.5 Sugar yesterday and I think the Yarra Valley will be in the low 10s as last week it was 9.4 - 9.6. We'll pick between 12.8 and 13.2. Keep you posted.