Birds&Bats Wine Productions - Wines of Momentary Destination
So you all know how to make wine now, right? Bats will not be held responsible for any off ferments or spontaneous MLF or badly calculated sulphite additions. The best way to avoid problems is a cool head, some sturdy boots and a keen palate at breakfast time (not for the benefit of tasting your scrambled eggs).
So we pressed the wine on Monday. What can we say? The results are great. And we’re not just saying that…
Down to 997 density, ‘fuse’ still wasn’t quite dry, so it was a good time to press as the wine had the added protection of CO2 still being produced by the yeast, so we could get it back in tank to calm down and finish fermenting.
Corin got his hands on an old skool pneumatic press that turned up needing a right good clean (his own press is currently out of action). We spent a good amount of time cleaning that and then we got to work helping Corin and Jayne press their own syrah out. Corin and Jayne’s wine is produced from the same plot of syrah as ours, except the vines their fruit came from are a few years older. Their wine has turned out great too, so we are looking forward to doing a comparative tasting.
After more cleaning and a couple of Cosmopolitans (cheers Jayne!), we were set to get ‘fuse’ in the press.
This video shows a modern basket press in action, some nifty camera work and inappropriate clothing to wear whilst operating and working in a winery. Please note that this is not how most women dress when making wine. This video is actually useless in explaining anything at all, but I had to listen to the song all the way through….
Unlike the Italians above, we ended up with approximately 500L of free-run (a rough estimation as the amount was too small to measure in the 5000L tank we transferred it to) and we were blown away by the colour and flavour. Birds got into a flap worrying that the press wine would obliterate this fine flavour and aroma profile but Bats was confident that if they just kept tasting the press wine as it was being extracted, they could stop when they felt that the tannin extraction was becoming too much.
Please note that this wine is not being made for keeping a long time. It is definitely a shower, not a grower! Lots of tanninextraction is not required, that in a wine designed for long-term ageing would ‘mellow’ out and integrate, becoming softer and smoother. With ‘fuse’ too much tannin would make the wine bitter and astringent so we have retained elegance and freshness allowing you to drink and enjoy the wine as soon as you buy it.
In the end, we got exactly 700L, which by strange coincidence was exactly what Bats calculated (funny that!), meaning that we will have nearly 78 cases of fine wine to splash about.
The wine finished fermenting on Wednesday and we are waiting on the final lab results that will confirm everything went swimmingly. That’s the fun part over.…although, today we are going to be working on the label for ‘fuse’, which is near completion, so you won’t have to wait long to see the baby’s face!
This is also the time where Birds can no longer put off the procurement operations of bottles and corks and all that jazz, so there will be a bottle price coming soon too! I ain’t gonna lie: this ain’t no two Euro co-op rose bullshit. This is proper, honest, hard graft wine making. No griping about the price.
On that note we would like to reveal that we have our first confirmed order! One case down, 77 to go. Don’t rest on your laurels people, once word gets around, this wine will take flight and once it’s gone, it’s gone. One Wine, One Place, One Year.