Vintage 2015 Part 2: Time to Pick our Yarra Valley Cabernet – Filthy Good Vino Bathtub Winemaking Project

10 Mar

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Beautiful day to pick our Cabernet for the Filthy Good Vino Bathtub Winemaking Project! We’ll be posting regular updates taking you through the winemaking process step by step for Vintage 2015.

Beautiful day to pick our Cabernet for the Filthy Good Vino Bathtub Winemaking Project! by Paul Kaan

Cabernet is picked – BOOM!

Cabernet is picked - BOOM! by Paul Kaan

Even the Sheep are loving the Filthy Good Vino Bathtub Winemaking Project!

Even the Sheep are loving the #FilthyGoodVino Bathtub Winemaking Project by Paul Kaan

Down the guts of the Crusher as the Cabernet makes it’s way through! The blurry paddles beat the berries off the bunches & feed the stalks out the end for me to collect for tea bag production later! All will be revealed!

Down the guts of the Crusher as the Cabernet makes it’s way through by Paul Kaan

Making a stalk teabag! Wrapping a bucket of the spicey colour fixing beauties in muslin to chuck in the ferment! I pull them out toward the end of the ferment before the hard, bitter stuff starts to be extracted! Timing as they say is everything & everyone likes their tea made THEIR way!

Making a stalk teabag by Paul Kaan

My stalky teabag pokes it’s head up through the vat full of must (crushed grapes) I’ll push it down to expel trapped ear and allow it to steep later!

My stalky teabag pokes it’s head up through the vat full of Yarra Valley Cabernet must by Paul Kaan

Pushing my stalk teabag to the bottom of the vat!

Pushing my stalk teabag to the bottom of the vat! by Paul Kaan

Analysis Done! Temp 18C sugar 12.6Baumé! Most importantly flavour = Yummy & the tannin is ripe! That’s what you get with 17 year old vineyard yielding sub 2 Tonnes/acre, looked after by lots of worms!

Analysis Done! Temp 18C sugar 12.6Baumé by Paul Kaan

Reflection on Yesterday’s Cabernet Pick! Transferring must from fruit bins into our bathtub vats using the old school bucket pump! Matt & I last worked with grapes together back in 2000 at Yering Station 12-15 hour / day 7 days a week! Not sure how we did it! After 1 day this year I was knackered!

Reflection on Yesterday’s Cabernet Pick by Paul Kaan

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