Christmas Special Offer
WIN YOUR OWN PORT BARREL
FULL OF PORT
25% OFF all Wine or Liqueurs (mixed is fine) and we will subsidise the freight to the tune of $15.
All orders for a case will go into a draw to win a Barrel of Port worth $300.
Offer open till 31 December 2017
Reduced Freight charges apply
Just send your order by email and we will send you a Paypal invoice so you can pay securely on line. Quote in your email that you want to take advantage of the December 2017 Newsletter Special.
What's On In The Vineyard
At present the grapes are in the final stages of growing before the ripening process begins. The canopy is at its maximum and the bunches are fully formed, the berries need to enlarge a little and then in a few weeks the ripening will start, which means the reds will begin to change colour and the whites will soften and change from bright green to a golden/green hue. At this time the sugar content begins to rise and the typical flavour profile begins to develop.
Within a few weeks we will have to put nets over everything to keep the bird enemy away, especially the lorrikeets which can totally destroy our crop within a week if we are not prepared.
We want to start a new section of our Newsletter to help you understand a little more about wine and winemaking. So in each letter we will pick a topic related to wine or winemaking and hopefully explain it to you. The topic we have selected this time is the word ORGANOLEPTIC.
You may frequently see this word in texts or professional papers about wine quality, but what does it really mean.
Well firstly it derives from two Greek words; organon (meaning "organ") + leptikos (meaning "accessible to"). So this translates to properties that stimulate, act on, or involve our sensory organs i.e. sight, taste, texture, smell.
Up till now wines have been judged, compared , and described by professionals by referring to their organoleptic properties e.g. colour, aroma, flavour, mouthfeel or texture. Wine shows and books revolve around these properties but where do they come from. Well basically they are the result of a "stew" of chemicals in the wine itself, up to 400 or 500 it is believed.
These chemicals are produced in the grape by Terroir (the combination of grape variety, climate and soil) and winemaking processes. The winemaking processes that can change or influence these organoleptic properties are: the choice of yeast used to ferment the wine; the choice and timing of nutrients added to the ferment; the choice of oak used in maturation; and other nuances of the winemaking process.
The judging or comparing of wines using organoleptic properties has the weakness in that it relies on the sensorial capacities and experience of the taster which means it is very subjective. There is much research being done to scientifically identify and profile some of the chemicals that give rise to the organoleptic properties in an individual wine and will eventually lead to chemical profiling of wines. This will mean comparisons and judging will be more objective sometime in the future because the wine will be analysed by an instrument called a Gas Chromatograph and compared to an establised fingerprint that has been found to characterise that wine variety. This is a long way into the future because so many chemicals have to be identified and then so many different wines tested to establish the fingertprint. Can you see some of the problems with this approach?
So organoleptic properties will still rule into the foreseeable future.
Crane Wines For Sale