01 The Season Has Started
Winery
After the 2022 harvest and the first fermentation carried out in stainless steel tanks of Chardonnay, Pinot Noir and Pinot Meunier, the wines all undergo malolactic fermentation. In northern and or cool climate condition this is essential to convert the sharp malic acid into a creamier and softer lactic acid, balancing the wine.
Following on from the blending stage we then cold stabilise, taking the temperature down to freezing for 24 hours. This process removes excessive naturally occurring tartrates which then crystallise out. Filtration then follows, with wine going back in to tank ready for the 2nd tirage (addition of yeast and sugar). We’re then ready for bottling and adding a crown cap at this stage; ‘let the ageing begin!’.
Over recent months we’ve exhausted our 2021 Pink and White from White. Consequently, it’s been a busy time in the winery. Scott, our winemaker and team have been riddling and disgorging, the removal of dead lees (yeast). It’s the lees again which provides deeper flavour profiles. After the removal of the lees, a dosage is added which is made of reserve wine, touch of brandy etc, a top-secret formula that winemakers keep close to their chest, creating individual style. Up until a year ago this aspect was contracted out, however, investment has taken place and the acquisition of disgorging equipment, and an expanded bottling line has taken place at Mereworth. We’re effectively in full control, in theory at least!
The Pink 2022 and White from White 2022 are now available at our winery or online.
Vineyard
The vines, like most plants need to become dormant over the winter, to then regenerate the following year. Their sap travels back down to their roots after harvest, autumn and winter. Very little happens in the vineyard over these months and is very much left to wildlife. Pruning took place at the end of February, taking out the old canes and identifying the cane (s) to keep and train along the wires. The beginning of April we now have bud burst, approximately eight buds per cane, that will grow and bear fruit. The fear is always late frost which is always possible. Due to our vineyard location on the Greensand Ridge with it’s light loamy soils and fantastic aspect, this isn’t a problem. The next vineyard task is lowering the wires, so as the vine grow and the canopy forms, they will have the support they need. The season has begun.
