The document summarizes the author's work experience at Kemblefield Estate Winery in 2009. It describes the vineyard's location and variety of grapes grown. It then outlines the standard winemaking procedures for both red and white wines. These include receiving and sorting grapes, fermentation practices like destemming, crushing, pressing, and racking. It also discusses specific tasks like plunging for red wines and inoculations. The experience provided insight into producing different wine styles and varieties from the vineyard to the cellar.

1. WORK EXPERIENCEWSC 7.11 Vintage at Kemblefield Estate Winery. 2009

2. Kemblefield Estate is situated on Aorangi Road, in the Mangatahi District, Hastings. The 90 hectare vineyard has been planted in terraces to the Ngaroura river, so each block exhibiting its own unique soil type and meso- climate.

3. A real ‘fruit salad’ of varieties, ranging from Merlot to Pinot Gris, Chardonnay to Cabernet Franc. So essentially enabled insight to the winemaking practices for a number of different wine styles.

4. It started in the vineyard... A dry ‘indian’ summer, perfect ripening conditions. Blocks picked according to Brix and acid levels.

5. Then vintage kicked in! Majority of the fruit machine harvested, except the handpick of a small block of mendoza Chardonnay destined for the reserve range and the beloved Zinfandel.

6. Being a relatively small operation (250 tonne), meant all staff were expected to undertake all cellar operations. Standard Winemaking Procedures were adhered to for both the red and white winemaking processes.

7. Vintage consisted of a lot of.... For the whites! Recieval and documentation control De-stemming Crushing Pressing Juice Rackings Additions pre fermentation Inoculations Daily ferment analysis Racking off yeast lees Transfer to suitable tank to ensure no ullage and addition of Sulphur to ensure safe storage

9. And for the reds! Recieval and documentation control De-stemming Crushing Must Pumping direct to open top fermenters Inoculations Plunging, Plunging and more Plunging! Rack and Returns Daily ferment analysis Draining Digging Skins Pressing Racking off gross lees Transfer either to barrel or tank for aging or storage

10. In the white cellar cellar, 50% of the barrels were inoculated with EC 1118 and the rest ‘wild’ fermented . In turn this creates some complex flavour in the finished creation.

11. The sauvignon was first to be finished, with the bottling booked for mid july. This essentially created some ‘quick’ cashflow as the majority was pre sold as an export order.

12. All in all invaluable experience was gained with a number of different varieties coupled with the winemaking practices to match. Thanks to the Kemblefield Estate staff.