This post is a follow up to the post of 18th October.
Some vines were dying and we looked for the source of the problem. Took some root and soil samples and sent them to the respective labs. I got the results back, and it is not good results, but at least we can treat the cause now.
Firstly, there are big problems concerning Nematodes. Nematodes are microscopic worms. Some are parasitic, some not. These (ring nematode and root-knot nematode) are the parasitic types. They feed on the root system of the plant, eventually destroying the complete root system and the plant dies. Nutrient and water uptake become severely compromised.
Nematode next to a soybean under an electron microscope
Then there is Pythium and Phytophthora. Both are considered a fungi-like organism. They are also parasitic and feeds on the root system. The word Phytophthora is derived from the Greek words meaning "plant-destroyer". Phytophtora can literaly destroy a plant within a year, as is the case with this Shiraz.
We are acting immediately to erradicate these pathogens. In conjuction with combating these pests, we need to stimulate rootgrowth significantly to help the plants overcome this intense stress period. Root stimulating foliar sprays will be applied, also adding vast amounts of compost to stimulate finer root growth in the top region.
This situation will be re-assesed after harvest season.
Suckering in the vineyards is slowly coming to an end. The vineyards are growing fast and look very healthy. Pinotage, Chenin blanc and Chardonnay have started flowering.
I played around with my cellphone camera, and this is what came out:
Negative
Monochrome
I've learned that when you want to see the sunlight penetration in a vine, you photograph it in mono (black and white) and set your ISO as high as possible. You can just over expose it too. This highlights the white parts which are the sunlight parts (the non shadow parts).
So that is it for today - a photography tip from a novice.
At a luncheon on Wednesday the 20th of October, it was announced that Darling Cellars Bush Vine Sauvignon Blanc 2010 was one of the Top 10 Sauvignon Blancs in Wine Magazines’ annual Sauvignon Blanc competition. It is the first time that Darling Cellars features in the Top 10.
Says Welma Myburgh, white-wine maker at Darling Cellars: “It is great to receive recognition as a bigger producer of Sauvignon Blanc compared to all the smaller estates that did well. It confirms what we’ve known all these years about the quality of Sauvignon Blanc in Darling and also rewards all the hard work put in by all…the farmers, viticulturist and winemaking team. And it also feels great!”
The Bush Vine Sauvignon Blanc is a blend of various vineyards from the Darling area and comes from un-irrigated bush vines. The wine portrays a beautiful passion fruit nose, with hints of green pepper and freshly cut grass on the palate. It is also the Sauvignon Blanc with the lowest alcohol of the Top 10 wines.
Last week one of our grape producers called me and said he noticed some of his Shiraz vines are just dying. I went to have a look. Some vines that were perfectly healthy last year just died. They were even pruned this year.
This is truly a odd situation, as it is individual vines dying, and at no specific pattern. So I had him dig me some sampling holes so I could see what the roots looked like and I wanted to sample for Nematodes and Phytophthora.
When I got into the holes I was shocked to see hardly any roots structure left is some of the sampling holes. You could clearly see that it was eaten, but then again, in two of the holes I smelled anaerobic symptoms and the soil colour proved it. Only one vine had visual damage within the main stem.
So the samples has been sent away for examination and I will update on the situation when I figured out whats going on.
Probably the most difficult thing about writing a blog is to choose a good header. In this case, "Under the Weather" does not refer to our poor Cellar master's Laryngitis of last week, but rather the fact that we are getting some rain again in the growing season. Since Thursday we had 11mm rain.
The thing that you must understand is that the South African wine industry had a really difficult year last year with regards to fungus. Traditionally the Western Cape is a winter rainfall region, but as of the past three years we are getting lots of rain in the spring and summer time. This creates perfect circumstances for the explosion of fungus if not controlled preventative.
Call it global warming, call it shifting weather patterns, call it what you will, but the fact is that the weather had shifted a month on, even in summer. This calls for adjustment on ground level, but hey, how is it that humans have lived on this planet for so long? We adapted.
This week I’ll focus on MCC. Darling Cellars started producing MCC in 2008. It is a new venture for us and it is really exciting. Before I go onto our MCC, I would like to explain the processes involved in making this unique wine.
History
The Romans were the first to plant vineyards in this area of northeast France with the region being cultivated by at least the 5th century, possibly earlier. Wines from the Champagne region were known before medieval times. Churches owned vineyards and monks produced wine for use in the sacrament of Eucharist. French kings were traditionally anointed in Reims and Champagne wine was served as part of coronation festivities. The Champenois were envious of the reputation of the wines made by their Burgundian neighbours to the south and sought to produce wines of equal acclaim. However, the northerly climate of the region gave the Champenois a unique set of challenges in making red wine. At the far extremes of sustainable viticulture, the grapes would struggle to ripen fully and often would have bracing levels of acidity and low sugar levels. The wines would be lighter bodied and thinner than the Burgundy wines they were seeking to outdo.
Contrary to legend and popular belief, Dom Perignon did not invent sparkling wine. The oldest recorded sparkling wine is Blanquette de Limoux, which was apparently invented by Benedictine Monks in the Abbey of Saint Hilaire near Carcassonne in 1531. Over a century later, the English scientist and physician Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation six years before Dom Perignon set foot in the Abbey of Hautvillers and almost 40 years before it was claimed that the famed Benedictine monk invented Champagne. Merret presented the Royal Society with a paper in which he detailed what is now called méthode champenoise in 1662.
Although Dom Perignon did not invent Champagne, he did develop many advances in production of the drink, including holding the cork in place with a wire collar (muselet) to withstand the fermentation pressure. In France, the first sparkling Champagne was created accidentally; its pressure led it to be called “the devil’s wine” (le vin du diable) as bottles exploded or the cork jolted away. Even when it was deliberately produced as a sparkling wine, Champagne was for a very long time made by the méthode rurale, where the wine was bottled before the only fermentation had finished. Champagne did not utilize the méthode champenoise until the 19th century, approximately 200 years after Christopher Merret documented the process. The 19th century saw an explosive growth in Champagne production going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850.
In the 19th century Champagne was noticeably sweeter than the Champagne of today. The trend towards drier Champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage prior to exporting it to London. The designation Brut Champagne, the modern Champagne, was created for the British in 1876.
http://en.wikipedia.org/wiki/Champagne_(wine)
The process
Méthode Champenoise is the traditional method by which Champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast (usually Saccharomyces cerevisiae, although each brand has its own secret recipe) and several grams of rock sugar. According to the Appellation d’Origine Contrôlée a minimum of 1.5 years is required to completely develop all the flavour. For years where the harvest is exceptional, a millesimé is declared and some Champagne will be made from and labeled as the products of a single vintage rather than a blend of multiple years’ harvests. This means that the Champagne will be very good and has to mature for at least 3 years. During this time the Champagne bottle is sealed with a crown cap similar to that used on beer bottles.
After ageing, the bottle is manipulated, either manually or mechanically, in a process called remuage, so that the lees settle in the neck of the bottle. After chilling the bottles, the neck is frozen, and the cap removed. The pressure in the bottle forces out the ice containing the lees, and the bottle is quickly corked to maintain the carbon dioxide in solution. Some syrup (le dosage) is added to maintain the level within the bottle.
http://en.wikipedia.org/wiki/Champagne_(wine)
Méthode Cap Classique
Champagne is a wine region in France, and their controlling body, CIVC, objected to the use of the work “Champenoise” by other producers. As a result, Cape producers had to come up with an alternative name and in South Africa, this prestigious wine category became known as Cap Classique.
The name was derived from the fact that the classic art of winemaking was introduced to the Cape by the French Huguenots, and the first bottle-fermented sparkling wine produced at the Cape was called Kaapse Vonkel (CapeSparkle).
Lovers of South African bottle-fermented bubbly can rest assured that all Cap Classique wines are made according to the traditional time-honoured method and the quality promises to be better than ever!
http://www.capclassique.co.za/ancient.htm
Sweetness terms
Darling Cellars Methodé Cap Classique
The vineyard
The grapes that make up this stunning wine comes from a single vineyard Chardonnay. The block is 17 years old and has an average yield of 6t/ha. It is non-irrigated (dry land) and non-trellised bush vine.
The soil
The dominant soil type is Fernwood. Characteristics of Ferwood soils is deep rocky soils with medium to intense yellow sand. Laterite is dominant in the sub soil from between 50cm and 100cm.
Three years ago straw was packed at 70% cover in the block. This will have a significant effect on the organic matter of the soil. (See post on straw - http://darlingvines.blogspot.com/2010/08/last-straw.html)
The Wine
Never a fast process, developing our Methodé Cap Classique was no exception to the rule. The Chardonnay grapes were harvested at optimal ripeness for a MCC, a little higher in acidity and not overripe to preserve the natural acidity and have a low alcohol. Secondary fermentation leads to the built up of pressure and infusion of bubbles into the wine, making this a stunning, naturally bottle fermented, matured on lees MCC.
Winemaker’s comments:
Rich straw in colour, with a beautiful array of bubbles as the wine is poured. Slight citrus notes on the nose are supported by ripe apple and brioche from the Chardonnay and 20 months on lees. A beautifully balanced dryness and persistent mousse on the palate makes this a great MCC to savour with Oysters, or a stunning sunset...
Phytophthora forms: A: Sporangia. B: Zoospore. C: Chlamydospore. D: Oospore.
