Louis Latour Agencies

Wakefield 2021 Vintage Update

26 February 2021

We have received an update from Chery Stowman, Brand Ambassador for Wakefield Wines, and she has sent some the latest news from the Clare Valley. 

 

Apart from the initial parcels for sparkling base in late January, nothing else was harvested last month.  This month so far we’ve received Pinot Gris/Grigio from the Riverland along with some more Chardonnay.  The first fruit harvest from the estate was the Riesling from the St. Andrews block, quickly followed by our own Pinot Gris and this week we had Chardonnay and more Riesling from the St. Andrews which went straight into the press as whole berries!  The first of the red wines also came in this week - the juicy Tempranillo, a parcel from our McLaren Vale grower partner and also from here on our own estate.

So far, the pace of vintage has been slow and steady with everyone relaxed and happy and I predict it will continue in that fashion.  Well, that’s what my crystal ball tells me anyway!

My cellars visit this afternoon was timed perfectly to with the ‘pig catch’ – which is always fun! You may be thinking ‘what the…?’ Why do we have a farm animal in the cellars?  But it’s not what you think. 

The process of ‘pigging’ is the term for the use of high-density sponge cylinders to clean must lines.  It’s both a quality and environmental solution as it offers enhanced sanitation and eliminates wine dilution along with, importantly, reducing winery water use by as much as 15%.

The PIG, which stands for pipeline inspection gauges, is inserted into must lines and then pressure-driven through the pipeline along with the wine and/or water by the use of compressed gas such as nitrogen. After wine has been transferred, the PIGs can be used to bracket the cleaning solutions and rinse water while assisting in the cleaning of the lines. This makes the operation more efficient in water and energy useage. So, our little piggies are helping to save water in the winery!

Image of the pig catcher – this is the stainless steel cage where the pig lands after it races through the must lines, all the water you see is captured in our network of drains and recycled in our waste water recycling plant.

Image of the ‘pigging crew’ with the little red piggy.