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Destemming

Destemming time at Boekenhoutskloof Wine Farm Franschhoek

Destemming time at Boekenhoutskloof Wine Farm Franschhoek

The harvesting of wine grapes is one of the most crucial steps in the process of winemaking. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to produce. The weather can also shape the timetable of harvesting with the threat of heat, rain, hail, and frost which can damage the grapes and bring about various vine diseases. In addition to determining the time of the harvest, winemakers and vineyard owners must also determine whether to use hand pickers or mechanical harvesters. The harvest season typically falls between August & October in the Northern Hemisphere and February & April in the Southern Hemisphere. With various climate conditions, grape varieties, and wine styles the harvesting of grapes could happen in every month of the calendar year somewhere in the world.

After the grapes are sorted, they are ready to be de-stemmed and crushed. For many years, men and women did this manually by stomping the grapes with their feet. Nowadays, most wine makers perform this mechanically. Mechanical presses stomp or trod the grapes into what is called must. Must is simply freshly pressed grape juice that contains the skins, seeds, and solids. Mechanical pressing has brought tremendous sanitary gain as well as increased the longevity and quality of the wine.

The destemmer, which is a piece of winemaking machinery that does exactly what it says, removes the stems from the clusters and lightly crushes the grapes.

Modern crushing and destemming machines consist of a large steel or aluminum trough with a screw in the bottom. As the screw turns the grapes are gently squeezed and pulled from the stems at the same time. Out one end pops the stem and out the other is your elixir of life (to be). 

For white wine, the wine maker will quickly crush and press the grapes in order to separate the juice from the skins, seeds, and solids. This is to prevent unwanted color and tannins from leaching into the wine. Red wine, on the other hand, is left in contact with the skins to acquire flavor, color, and additional tannins.

Shot in Franschhoek at Boekenhoutskloof Wine Farm

Gear: Olympus OM-D EM-1 mark II

Lenses: Zuiko 25mm f1.2 PRO | Zuiko 40-150mm f2.8 PRO

 

Franschhoek Uncorked 2016

Franschhoek Uncorked 2016

Franschhoek Uncorked 2016 at Boekenhoutskloof Wine Farm
Lot of fun lot of wine what else? The Chocolate Block
The quest to understand the name of this wine and the wine itself is now the stuff of legend – it’s even launched a graphic novel (see here). While we are not about to reveal all, we can say that the style of the wine is a reflection of our belief that the Cape, with its Mediterranean climate, is eminently suited to blended reds. The make-up of this wine is tweaked from vintage to vintage to best reflect the season and the ancient vines of great character that are an integral part of the wine’s charm and personality.

For more info visit the internet page of Boekenhoutskloof press here.

 

Bastille Festival 2016

Bastille Festival 2016

Bastille Festival 2016 16th and 17th July, where locals and visitors will be celebrating the valley’s centuries-old French Huguenot heritage.
Berets in hand.Red white and blue outfit planned to perfection. Now you’re ready to celebrate this year’s Franschhoek Bastille Festival, 16th and 17th July, in style!
One of the main sponsor Boekenhoutskloof Wine with Porcupine and Wolftrap range of wines.

Olympus OM-D EM-1 | Pen F

Olympus 40-150mm f2.8 Pro | Pana Leica 15mm f1.7 | Olympus 12-40mm f2.8 Pro

Literature Festival Franschhoek 2016

Literature Festival Franschhoek 2016

Literature Festival Franschhoek 2016
a celebration of books and writers
in association with Porcupine Ridge and Sunday Times

Camera: Olympus OM-D EM-1

Lens: Olympus 7-14mm f2.8 PRO | Olympus 40-150mm f2.8 PRO

Boekenhoutskloof wine cellar

Boekenhoutskloof wine cellar

Boekenhoutskloof wine cellar

Camera Olympus OM-D EM-1

Lens: Olympus 7-14mm f2.8 PRO

Lens: Olympus 40-150mm f2.8 PRO

Harvest time at Boekenhoutskloof Wine Farm Franschhoek

Harvest time at Boekenhoutskloof Wine Farm Franschhoek

Harvest time at Boekenhoutskloof Wine Farm Franschhoek

The harvesting of wine grapes is one of the most crucial steps in the process of winemaking. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to produce. The weather can also shape the timetable of harvesting with the threat of heat, rain, hail, and frost which can damage the grapes and bring about various vine diseases. In addition to determining the time of the harvest, winemakers and vineyard owners must also determine whether to use hand pickers or mechanical harvesters. The harvest season typically falls between August & October in the Northern Hemisphere and February & April in the Southern Hemisphere. With various climate conditions, grape varieties, and wine styles the harvesting of grapes could happen in every month of the calendar year somewhere in the world.

Camera: Olympus OM-D EM-1

Lens: Olympus 7-14mm f2.8 PRO

Lens Olympus 40-150mm f2.8 PRO

 

 

Tasting Room Boekenhoutskloof

Tasting Room Boekenhoutskloof

New Tasting Room Boekenhoutskloof Wine Farm in the beautiful valley of Franschhoek

Porcupine Ridge Chardonnay

Porcupine Ridge Chardonnay

Porcupine Ridge Chardonnay

For this maiden vintage, grapes from Elgin, Wellington and Robertson were used. The wine was partially fermented in barrel and then racked from its gross lees into older French oak barriques to accentuate the fresh citrus fruit aromas Chardonnay offers. Battonage was done once a week for 3 months to add a creamy mouthfeel to the wine.
TASTING NOTES: The wine has a zesty, limey nose showing ripe lemons, grapefruit and even a hint of lemongrass. Vibrant citrus fruit flavours dominate the mid-palate with integrated acidity, a medium body and a fresh mouthfeel, all supported by understated French oak flavours. The finish is exceptionally smooth with hints of clementine and orange peel.

 

Porcupine Mtb Challenge 2015

Porcupine Mtb Challenge 2015

Porcupine Mtb Challenge 2015