Journey with our 2018 Sauvignon Blanc – Part 2: Fermenting!

»»Journey with our 2018 Sauvignon Blanc – Part 2: Fermenting!

2018 Vintage is here!


From the day we opened, we have been pouring Sauvignon Blanc from Kellybrook Winery, just around the corner in Wonga Park.  We’ve become great friends and supporters of each other over the years, and last year they made a Sauvignon Blanc just for us.  This year, they have invited us in on the Journey –  so we can see the wine from the vineyard to the bar!

PART 2 – Into the Winery

As soon as the grapes were picked, they are taken straight to the winery.  Its important to begin their journey to wine quickly so that the freshness of the grapes is captured.

Winemaker Stu Dudine walks us through the process:

The grapes are pressed using a bladder press (the grapes go in the cylinder container, and then a bladder is slowly filled with air over a few hours,  filling the cylinder and gently squeezing the grapes so that the juice flows out, eventually leaving a near dry ‘cake’ of grape skins!), and pumped to a fermenting tank.

The juice (its called ‘must’) then begins to ferment using the natural yeasts in the winery to convert the sweet sugars to alcohol.  This takes around three weeks, and is controlled to be kept at a cool temperature (the fermentation generates lots heat, so to prevent the wine getting ‘cooked’ characteristics, its important to keep cooling it.)

For our Sauvignon Blanc, the fermentation is stopped with just a lick of residual sugar left.  Its a clever way to make a dry wine style, but also keeps the fruit characteristics prominent in the glass.

You can see in the pictures that the wine is really hazy in the glass at this stage.  There are lots of tiny solids from the grapes in the wine, which then fall to the bottom of the tank as the wine is left to settle.  While some winemakers remove lots of these early in the process, our Sauvignon Blanc is fermented with them.

Right now the wine is being kept on its lees (the settled grape solids) in the tank, waiting for bottling.  This is an important time for the wine – the lees are not only natural antioxidants, but will also impart some texture to the wine.  They will be stirred up a little every now and then to add a little juiciness to the finished wine, making it nice and food friendly.

Cant wait to get it bottled!


The Public Brewery Crew.


By | 2018-08-01T14:51:43+00:00 April 4th, 2018|We're making a wine!|0 Comments

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