In my previous blog, I mentioned that most wines were dry, meaning that all the sugars had been consumed. Well, ALL our lots are now dry. At the time, 6 weeks ago, none of the lots had started the malolactic fermentation – the conversion of malic acid to lactic acid – which gives the wine a “buttery” quality: they are now nearly all through this process as well. The last lot is lagging a bit because it is quite a large volume compared to the already finished lots, but is expected to finish malolactic fermentation this week. Healthy bubbling from the malolactic activity can be seen here:
Things are going according to plan, which means that we’ll be able to rack this final lot off its lees, and let it settle further. In the meantime, we will start fining trials, using different fining agents and assessing the results through laboratory analysis as well as sensory evaluation. This will leave me enough time to spend Christmas in France tasting Champagne. As rigorous analysis is required, this may have to happen every day! I will bring some English sparkling to share with fellow winemakers.
As Will, my assistant during the last three months, is leaving in early January to work the vintage in Australia, I am trying to get things done before he’s gone, because after this I will be on my own again! Will has been very helpful and I wish him all the best in his endeavours in the South Hemisphere – so good luck, and don’t forget to come back!
To all, a Merry Christmas and a Happy (Bubbly) New year!
Jonathan Médard – Winemaker