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Matariki Wines

K
Kerri-Anne Osborne

Matariki Wines produces wine under two brands, Aspire and Matariki, at its winery located on the Gimblett Gravels in Hawke's Bay, New Zealand. The document discusses the winery's reserve chardonnay production and the author's involvement, which included transferring wine to barrels, monitoring ferments, and yeast preparation. It also outlines some of the winery's processes like tank cleaning, barrel labeling, off-site barrel storage, health and safety practices, and record keeping systems.

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WSC7.11 Winery Industry ExperienceMatariki Wines
IntroductionMatariki Wines Limited is owned by John OConnor and family.
Located on the prestigious Gimblett Gravels on the western edge of Hastings city in Hawkes Bay. IntroductionMatariki produces wines under two brands:AspireMatariki: Estate and reserveChief winemaker: Rod McDonaldWinemaker: Rebecca Coghill
First day of vintage 2011
Reserve Chardonnay
Reserve ChardonnayMendoza and Clone 15Whole bunch pressedBarrel fermented in French barriques70% new oak, 30% seasoned oakWild and inoculated fermentsLees stirring once weekly for 9 monthsBottled under cork
My involvement with Matariki reserve chardonnayTransferred wine to barrel.Rehydrated yeast and inoculated barrels.Daily monitoring of the ferments.Lees stirring
Processes I was involved withMain responsibility during vintage:Grape sampling: pH, TA and brixMonitoring white ferments, temperature and brixOther process I was involved with:Yeast preparationPlunging and pumping over of red mustTank cleaning and barrel washing
Digging out my first tank
Winery PracticesTank cleaningCurrent practice uses cold water and caustic soda followed by a sulphur/citric rinse, then a water rinse for tanks which have heavy tartrates present, or a multiclean wash for less dirty tanks. Hot water needs to be available in the winery in order to make cleaning tanks easier. A hot caustic soda wash is more effective and takes less time than using cold water.
Barrel labellingBarrels are numbered and labelled on both ends.Can be hard to locate barrels when they are stacked high and close together.Barrels need to have the numbers and wine code sticker on the side on one of the rings.Would make locating barrels easier when they are stacked high.
Off site barrel storageBarrels stored at Wine Warehousing as there is a lack of floor space at Matariki.Managed well.Can be a hassle when it comes to checking the sulphur levels once a month.
Health and SafetyWine Standards Management Plan Code of Practice.Standard operating procedures are in place.Safety glasses, gloves and protective clothing are available.Eye wash and emergency shower in winery in case of a chemical spill.Rentokil monitors pests in the winery.
Record KeepingEzywine is the record keeping system that Matariki uses.Enables records to be kept in order to trace grapes back to their origin.
List of Operations that I have completedSampling of vineyardsMust treatmentYeast fermentation (red and white)Malolactic fermentationWine clarification and fining trialsCellar hygieneGetting wines ready for bottlingCellar management

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Matariki Wines

  • 1. WSC7.11 Winery Industry ExperienceMatariki Wines
  • 2. IntroductionMatariki Wines Limited is owned by John OConnor and family.
  • 3. Located on the prestigious Gimblett Gravels on the western edge of Hastings city in Hawkes Bay. IntroductionMatariki produces wines under two brands:AspireMatariki: Estate and reserveChief winemaker: Rod McDonaldWinemaker: Rebecca Coghill
  • 4. First day of vintage 2011
  • 6. Reserve ChardonnayMendoza and Clone 15Whole bunch pressedBarrel fermented in French barriques70% new oak, 30% seasoned oakWild and inoculated fermentsLees stirring once weekly for 9 monthsBottled under cork
  • 7. My involvement with Matariki reserve chardonnayTransferred wine to barrel.Rehydrated yeast and inoculated barrels.Daily monitoring of the ferments.Lees stirring
  • 8. Processes I was involved withMain responsibility during vintage:Grape sampling: pH, TA and brixMonitoring white ferments, temperature and brixOther process I was involved with:Yeast preparationPlunging and pumping over of red mustTank cleaning and barrel washing
  • 9. Digging out my first tank
  • 10. Winery PracticesTank cleaningCurrent practice uses cold water and caustic soda followed by a sulphur/citric rinse, then a water rinse for tanks which have heavy tartrates present, or a multiclean wash for less dirty tanks. Hot water needs to be available in the winery in order to make cleaning tanks easier. A hot caustic soda wash is more effective and takes less time than using cold water.
  • 11. Barrel labellingBarrels are numbered and labelled on both ends.Can be hard to locate barrels when they are stacked high and close together.Barrels need to have the numbers and wine code sticker on the side on one of the rings.Would make locating barrels easier when they are stacked high.
  • 12. Off site barrel storageBarrels stored at Wine Warehousing as there is a lack of floor space at Matariki.Managed well.Can be a hassle when it comes to checking the sulphur levels once a month.
  • 13. Health and SafetyWine Standards Management Plan Code of Practice.Standard operating procedures are in place.Safety glasses, gloves and protective clothing are available.Eye wash and emergency shower in winery in case of a chemical spill.Rentokil monitors pests in the winery.
  • 14. Record KeepingEzywine is the record keeping system that Matariki uses.Enables records to be kept in order to trace grapes back to their origin.
  • 15. List of Operations that I have completedSampling of vineyardsMust treatmentYeast fermentation (red and white)Malolactic fermentationWine clarification and fining trialsCellar hygieneGetting wines ready for bottlingCellar management