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Robert Fairall
 
17 September 2018 | Vineyard | Robert Fairall

Seasonal Diversity in Wine

My thoughts turned towards this topic earlier this week when receiving some cellar door feedback on our 2017 vintage wines. “A bit weaker than last years”, or “not as much flavour in this one, is there?”

How does one answer this sort of question to a non-farmer…the notion of seasonal diversity?. Particularly in today’s food big city world, when the last thing seemingly allowed is a flavour, texture or colour that is different from the last one?

Two things happen when it rains a lot around vintage. Firstly, there is disease. Downy mildew for sure, but also botrytis (not the nice kind), slip-skin, bunch rot etc. I wish grapes (and olives) could learn from figs in being so disease-resistant!

As the ‘usual’ date for picking draws near, you just know that the flavour and sugar are just not going to ‘get there’ before the canopy collapses. At this point, if you have enough wine in the cellar door, you just leave it on the vines – for the birds. 

But we’re nearly always short of enough wine – certainly in 2017 – so the choice before us is between use every trick in the book – different yeasts, reverse osmosis (an expensive method of reducing volatile acidity, adjusting the level of alcohol, concentrating remove sulphides, etc). So the wine tastes just like the vintage before!

…or to do what we do. Enjoy the diversity and unpredictability of the world’s greatest beverage. In fact, it’s more than a beverage…it's a way of life!

Maybe I’m most of the way to being a ‘natural wine producer’? OK, so let’s see what makes them tick?

They would say honesty and transparency are the cornerstones of their craft. For a start, assume minimal chemical use. Maybe a splash of SO2 in the picking bin, that’s all in the vineyard – almost all natural winemakers are also organic, and also often micro-dynamic as well.

No introduced or inoculated yeast is used in natural winemaking– it’s “wild” but and natural, whereas inoculated yeast is still natural in a chemical sense.

The use of wild yeast is another topic altogether. ‘Extreme terrorism’, a common feature among natural winemakers, insists on it as these yeast by definition ‘wild’ (coming from the grapes, the vineyard – ‘from this place’, the definition of terroir.

The di Lusso Estate house view is that there are enough dangers and enough variety in winemaking without risking the disease, uncertain outcomes, and stuck ferments that come with come from wild yeasts!

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