Tag Archives: Winemaker

Making Wine is Just Like Raising Kids … You Gotta Put in the Time!

13 Jul

Racking the Filthy Good Vino Bathtub Cabernert 2015 by Paul Kaan

“Bon élévage”

The French use this term with reference to both wine and children! It translates to “A good upbringing” or “Being well raised”.

For kids this covers life before adult hood begins. For wine the period of time following the initial alcoholic fermentation right up until the point of bottling.

Every week I taste the Filthy Good Vino Bathtub Cabernet, just like every day I read my daughter, Genevieve, stories. I listen to the wine to see if it needs something from me. Sure I’ll look to see if there are problems, has it contracted Wine Flu AKA Brettanomyces or did the Flu Shot I gave it early in life help. Is it reduced, smelling of rotten egg gas? Is it oxidised, needing a sulphur addition?

More importantly I focus on the little things that I can do to help it grow up into a well rounded kid. After the last taste, I thought:

It needs to get out! It needed a little oxygen!


Why? To help the aromas and flavours develop, shift them away from primary fruity characters to more intriguing complex characters and allow the tannins to see a little air soften and lengthen.

So, it’s racking time …

Doing QC before racking the #FilthyGoodVino Bathtub Cabernet!


You can see a layer of pink lease at the bottom of the glass container at front.

Racking will take the clear wine from the top and we’ll get rid of tge sediment. It will introduce oxygen to help the wine develop & blend the new oak, old oak & glass stored components together.

If you’re interested in being a part of the Filthy Good Vino Bathtub Winemaking Project let me know. We’ll be locking in fruit for next year shortly.

Here’s the lees from racking a glass storage vessel.

It’s mostly dead yeast & bacteria coloured by the wine. Depending on what wine you’re making you can choose to keep the lees with the wine to get flavour and texture fromthe autolysis, break down of the cells. Lees is “reductive” it chews up oxygen too and can help keep the wine fresh. One the best examples of the potential impact of lees is in the production of Champagne. After the second fermentation in bottle the wine is left in contact with the yeast lees. Over time as they break down the impart patisserie characteristics & a creamy mouthfeel. Same principles apply to white wines in barrel.

The #FilthyGoodVino Bathtub Cabernet is looking good and I perceive that it won’t benefit from further lees contact. Admittedly the wine has already been racked so most of the lees have already been removed.

Interestingly Gaia Gaja mentioned that they keep their lees and use them to top their barrels.

Syphoning off lees from our Demijon – Clear hose makes it easy to see if you’re sucking up the lees!

Racking the Filthy Good Vino Bathtub Cabernert 2015 by Paul Kaan

Wanna know how to save a 49 year old wine … READ THIS!

24 Apr

Wanna know how to save a 49 year old wine ... READ THIS! by Paul Kaan

At 49 years old this baby, 1966 Penfolds Bin 128 Coonawarra Claret, was looking tired! So I decanted it onto 30ppm of Sulphur & left it 2 days. Result was impressive!

1966 Penfolds Bin 128 Coonawarra Claret

The samples I tried on the day, both sulphured & un-sulphured were dramatically different. The unsulphured sample was hard with an aldehyde finish. The sulphured sample fresher, but, closed. Aldehyde had been mopped up by the sulphur.

2 days later the sulphured sample has freshened and opened up beautifully. For around $20 you can get the equipment & sulphur needed to treat more tired old bottles than you’ll drink in a life time. If you have a lot of old wine in the cellar & want to know how to do, this hit me up via the Contact Page or leave your email address in a comment below.

Post Fermentation Maceration Begins! Pushing for Wine Yumminess!

1 Apr

Post Fermentation Maceration Begins! Vintage 2015 Pushing for Wine Yumminess! by Paul Kaan

Cap is looking might close to going over this am! I wish my assistant winemaker wouldn’t splash whilst bathing in the wine! We’ve run a barrel of free run off for barrel fermentation with about 15% of the alcoholic fermentation to go. Normally I’d add some pressings to this, but, our press didn’t arrive on time! Instead we’ve combined Filthy Good Vino’s two bathtubs into one for post fermentation maceration. Watch the video to learn more about exactly how this adds layers of yumminess to our wine!

Post Fermentation Maceration of The Filthy Good Vino Bathtub Winemaking Project Yarra Valley Cabernet by Paul Kaan

Post Fermentation Maceration Explained – Gotta Keep Pushing! Check out what happened from Day 11-14

Ghetto Wine Strainer Kinda Worked! Had to go to the B-Plan!

Ghetto Straining of Wine Version One by Paul Kaan

Back-up Ghetto Wine Strainer Worked … Eventually!

Ghetto Wine Straining Solution by Paul Kaan

Running off Wine into New French Oak for Barrel Fermentation!

Barrel Ferment Kicking Off in Some New French Oak by Paul Kaan

2002 Yarra Yering Dry Red Wine No.2! Happiness in a Bottle!

7 Feb

2002 Yarra Yering Dry Red Wine No.2! Happiness in a Bottle!

2002 YarraYering No2 without a doubt some serious Filthy Good Vino!

Loved this vintage. Making wine in 2002 was the definition of true love. Yields were close to 0.5 tonnes/acre. Economic viability was not a factor in 2002. We would have had to charge $300 a bottle to make any money! Intensity was insane, yet, the No2 retained the delicacy you’d expect from a YY. Personality & refinement. Seeing this wine evolve is a demonstration of excellence, showing how wines of real personality that have the fruit to back it tell even more intriguing stories as they age! Wine wisdom!

An often missed detail of the YY labels is the leaves that adourn them. The are Bay Leaves, also known as Laurel, not vine leaves. A tribute to Laurel, the Doc’s other true love. There is a beautiful Laurel at the Cellar Door. It’s a tree with a real connection to the history of the winery and the founders.

If you want to know more about Yarra Yering, I share some of my thoughts from the four vintages I enjoyed with the Doc in The Winemaking Years – Vintage 1996 Yarra Yering Part 1 & Vintage 2001-2003 Yarra Yering.

Could “Sniffer” – Google Glasses for the Nose signal the end of the Winemaker?

19 Sep

Sniffer - Visualising Wine Tasting on Filthy Good Vino by Paul Kaan

The human nose may be just about be redundant and along with it the need for Winemakers! If Lloyd Alberts design for Sniffer makes it to mass production we’ll all be able to augment smell with sight and integrate the power of Google to make wine!

Sniffer being used to Visualising Wine Tasting

Sniffer - Visualising Wine Tasting on Filthy Good Vino by Paul Kaan

Sniffer Prototype – Modeled in an unobtrusive Blue!

Sniffer Modeled in Blue

Concept for Sniffer, in which you can see smell. “Enter a dimension of scents”. Based on the Google glass. By: Lloyd Alberts | Industrial Design

Your Friday laugh brought to you one day early thanks to Sniffer.