WSC7.11 Winery Industry Experience

Matariki Wines

Introduction• Matariki Wines Limited is owned by John

O’Connor and family.

• Located on the prestigious Gimblett Gravels on the western edge of Hastings city in Hawke’s Bay.

IntroductionMatariki produces wines under two brands:

AspireMatariki: Estate and reserve

Chief winemaker: Rod McDonaldWinemaker: Rebecca Coghill

First day of vintage

2011

Reserve ChardonnayChardonnay

Mendoza CloneGrape sampling

• Brix, pH, TAHand Harvested Whole bunch

pressed

Free run and P2 pressings combined

Some free run juice put straight to barrel

Chilled, settled and racked

Brix, pH, TA, F/TSO2

analysed

Transferred to French barriques.30% old, 70% new

FermentationD47 old barrels

Wild new barrels

Lees stirring Partial malolactic fermentation

50ppm SO2

addition once MLF is about 45%

through

Blending trials

Once blended finning trials will be performed in

lab

Finning and filteringBottled

Reserve ChardonnayMendoza and Clone 15Whole bunch pressedBarrel fermented in French barriques

70% new oak, 30% seasoned oakWild and inoculated fermentsLees stirring once weekly for 9 monthsBottled under cork

My involvement with Matariki reserve chardonnay

Transferred wine to barrel.Rehydrated yeast and inoculated

barrels.Daily monitoring of the ferments.Lees stirring

Processes I was involved withMain responsibility during vintage:

Grape sampling: pH, TA and brixMonitoring white ferments, temperature and

brix

Other process I was involved with:Yeast preparationPlunging and pumping over of red mustTank cleaning and barrel washing

Digging out my first tank

Winery PracticesTank cleaning

Current practice uses cold water and caustic soda followed by a sulphur/citric rinse, then a water rinse for tanks which have heavy tartrates present, or a multiclean wash for less dirty tanks.

Hot water needs to be available in the winery in order to make cleaning tanks easier. A hot caustic soda wash is more effective and takes less time than using cold water.

Barrel labelling

Barrels are numbered and labelled on both ends.

Can be hard to locate barrels when they are stacked high and close together.

Barrels need to have the numbers and wine code sticker on the side on one of the rings.

Would make locating barrels easier when they are stacked high.

Off site barrel storageBarrels stored at Wine Warehousing as there is

a lack of floor space at Matariki.Managed well.Can be a hassle when it comes to checking the

sulphur levels once a month.

Health and SafetyWine Standards Management Plan Code of

Practice.Standard operating procedures are in place.Safety glasses, gloves and protective clothing

are available.Eye wash and emergency shower in winery in

case of a chemical spill.Rentokil monitors pests in the winery.

Record KeepingEzywine is the record keeping system that

Matariki uses.Enables records to be kept in order to trace

grapes back to their origin.

List of Operations that I have completedSampling of vineyardsMust treatmentYeast fermentation (red and white)Malolactic fermentationWine clarification and fining trialsCellar hygieneGetting wines ready for bottlingCellar management