St Maur June 2024 Newsletter
June 10, 2024 9:59 amWelcome to our St Maur newsletter for June 2024. In this newsletter:
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- Vineyard & Winery Update
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- The Potential Impact of Climate Change on Winemaking
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- What do we Mean by Minimum Intervention?
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- Make Up Masterclass at St Maur
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- Recommendations from our Cellar
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June 2024 Vineyard and Winery Update
This year’s vintage 2024 got off to a good start. We had a good harvest and although the yield was not as large as some previous years, I can report that our winemaker was very happy with the quality of the fruit we picked. The Pinot Noir amongst other varieties, was particularly good this year, but the merlot was not up to standard, and was not picked..
Following picking, we were very happy with our wines as they went through crushing and fermentation. They will now rest and develop before we prepare for bottling.
First out of the blocks for the 2024 vintage will be our ever popular Pinot Noir Rose, which is scheduled for release in August this year. The Rose is developing well and promises to be a classic dry style rose – strawberry and raspberry fruit, with subtle florals and dry mineral notes that really shout out summer. Crisp and bright, it will be great for an alfresco lunch.
About 1,500 litres of Pinot Noir was put aside to be bottled under our premium Mara label. This follows on from the first Mara produced with our 2018 vintage, which enjoyed great support, strong reviews, and sold out quickly.
The 2024 Mara is currently scheduled for release late in 2025 (though this may change if it needs a little more time) and we are confident it will be a remarkable Pinot Noir. We’ll keep you posted on how the wine is developing.
The moderate weather during the maturation of the 2024 vintage was given a final push just when needed, with good sunshine in the period prior to picking. This resulted in good quality Chardonnay, Cabernet, Pinot Gris and particularly Pinot Noir grapes, with the late sunshine assisting the sugar levels of the fruit and nuanced flavours to develop.
The Potential Impact of Climate Change on Winemaking
Earlier in the year I was reading about how climate change may affect winemaking. While the direct effects on temperature and rain are acknowledged, when you look deeper into it, you uncover a fascinating world at the micro level.
In winemaking, the invisible heroes and actors are often the unseen microbes that transform simple grape juice into fine wines that we know and love. These yeasts, bacteria, and fungi, are pivotal in defining the unique flavour, nose, and mouth feel of the wines they create.
Recent research has shown how these essential microbes might be influenced by shifts in climate, including variations in temperature and rainfall. Such changes can alter the microbial landscape in wineries, potentially impacting wine quality and character.
In the traditional winemaking process, certain strains of yeast, especially Saccharomyces cerevisiae, are employed for their vital role in generating chemical compounds that enrich the wine’s attributes.
While larger more commercial winemakers rely on these established yeast strains for consistency, there’s a growing interest in using native microflora for what’s known as spontaneous or “wild” fermentation. This approach can add a distinctive character to the wine, influenced heavily by the microbes present in the specific winemaking region.
A ground breaking collaboration with Greystone Wines, an organic winery in North Canterbury, New Zealand, provided a unique opportunity to study how microbial ecosystems in winemaking evolve over time. The study involved analysing grape juice samples from different vintages using a technique called “metabarcoding.” This method identifies the diverse range of microbes in the wine production process.
The findings were remarkable. Comparing vintages from 2018 and 2021, there were significant variations in the microbial populations, particularly among bacteria, fungi, and yeast species. These fluctuations are thought to be driven by changes in temperature and humidity, as well as differences in rainfall during the production periods.
These discoveries underscore the impact that climate can have on the microbial diversity in winemaking. As these tiny organisms play a crucial role in wine fermentation, any shift in their population could potentially alter the flavour profiles and overall quality of the wine.
This insight is vital for the global wine industry, emphasising the need to understand and adapt to the broader implications of climate change in preserving the art and science of winemaking.
What Do We Mean By Minimal Intervention?
Minimal intervention in winemaking refers to a philosophy and approach where the winemaker interferes as little as possible with the natural processes involved in grape growing and wine production.
The goal is to allow the wine to express its true character, terroir, and varietal characteristics without significant manipulation. Here are some key aspects of minimal intervention winemaking:
Natural Fermentation
Relying on wild, indigenous yeasts present on the grape skins and in the winery environment rather than adding commercial yeast strains. This approach can enhance the complexity and uniqueness of the wine.
Low Additives
Minimizing the use of additives such as sulfur dioxide, which is used to prevent oxidation and microbial spoilage. While some sulfur may still be used, the quantities are kept to a minimum.
Organic or Biodynamic Practices
Some vineyards follow organic or biodynamic viticulture practices, avoiding pesticides, herbicides, and fertilizers. We always aim to keep use of these to a minimum and ensure we have productive and healthy vines.
Limited Filtration and Fining
Reducing or eliminating the use of filtration and fining agents, which are typically used to clarify and stabilize the wine. This can result in wines with more texture and depth, though sometimes they might appear slightly cloudy.
Hand Harvesting
Grapes are often harvested by hand to ensure careful selection and handling, reducing the need for mechanical intervention.
Minimal Manipulation
Avoiding techniques such as excessive pumping, blending, or the use of enzymes and other processing aids that can alter the wine’s natural profile.
Non-Interventionist Aging
Allowing the wine to age naturally, often in neutral containers like stainless steel or old oak barrels that impart minimal flavour, letting the grape’s true characteristics shine through.
By adhering to these principles, winemakers aim to create wines that are authentic and reflective of their origin, with a strong sense of place and purity of flavour.
So, while some vineyards are blending, manipulating, and intervening from vintage to vintage, with the aim of delivering consistency, we have a different way we look at our wines.
Here at St Maur, we try to be as hands off as possible. We try to keep the vines and grapes pest and disease free. We adjust when we think we need to and can, for variations in weather and rainfall.
We think this promotes a deeper connection to, and appreciation for the natural environment. It encourages sustainable and responsible farming practices, as we focus on working harmoniously with nature, rather than trying to manipulate it.
Ultimately, we acknowledge that each year, will bring its own nuances to that vintage – where the climate, fruit, vineyard and winemaker combine, to make a better kind of wine.
Make Up Masterclass
Build your confidence with your makeup skills while you learn about makeup, meet new friends and enjoy a glass of St Maur wine, and cheese.
Ella Titmarsh is a qualified teacher in Makeup Artistry and Hairdressing, with over a decade of industry experience working extensively with celebrities, in TV, events and bridal.
If you’re interested to learn more about makeup, or looking to refine your skills, Ella’s Makeup Masterclass is will show you what works for you.
Makeup Masterclass Details:
- Saturday 6th of July 2024
- 2:00 pm – 4:30 pm
- St. Maur Private Dining Room
- 2.5 hour session with a glass of St Maur Wine & Little Briggs Co Grazing Board
- Information Guide and Professional Brushes to keep
- COST: $200 per person.
What You’ll learn:
- Beginner friendly application tips
- An easy everyday makeup look
- How to take this to a night look with a few extra steps
- Professional recommendations and Q & A
- Makeup and skincare recommendations
Bookings are taken via email – please email your details (name, phone, email, number of seats to ella@ellajean.com.au with “Masterclass” in the email description.
We look forward to seeing you in the private dining room at St. Maur Wines.
Recommendations from our Cellar
2019 LOT 41 Cabernet Sauvignon
A magnificent dry red wine, the 2019 Cabernet Sauvignon has been matured in French and American oak for 20 months. It displays a delightful balance of oak, and fruit – blackcurrant, and cherry, and capsicum. Blackcurrant and plum flavours dominate the nose. Drink now or cellar to 2031.
RRP $39.00 Bottle $234.00 Box of 6 Members discount available for members
The grapes for the 2022 Sangiovese are certified organic, from the Goulburn Valley in Victoria. Our 2022 Sangiovese shows aromas of cherry, fig, and red plum on the nose with subtle notes of roasted pepper. Perfect for drinking now or cellar up to 2033.$40.00 per Bottle | $240.00 per half case (6) Members discount available for members
St Maur Lot 41 2023 Pinot Noir
The grapes for our 2023 Pinot Noir come from our back block on our cool climate estate. Matured in French oak barrels for 15 months this aromatic wine opens with a rustic nose of earthiness and black cherries which develops into clean, pure fruit. The palate is well structured with elegant tannins on the finish. Drink now or cellar through to 2032.
$41.00 per Bottle | $246.00 per half case (6) Members discount available for members
Members can order wines by phone (02) 4883 4401, via email: info@stmaurwines.com.au or through our website: stmaurwines.com.au
Please note that the Cellar Door is open every third weekend of the month, Saturday and Sunday, 10:30am – 4:30pm. However, I am happy to arrange to meet members at the cellar door for your wine purchases. You can reach me (Marco) on 0412 911 239 and we can arrange a suitable time.
With the recent cold snap we’ve had in the Highlands, the vines are starting to rest and enter into hibernation for winter, I was hopeful that I might get some more sleep too. However, there’s always something that keeps me busy as we keep an eye on the 2024 vintage and prepare for the bottling of the different wines as they mature.
I hope you are all well, and thank you for your ongoing support of St Maur. I trust you all rug up, are safe, and enjoy a glass of St Maur next to your fire or heater.
Until then, stay warm, be well.
With kind regards,
Marco
This post was written by John Giro
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