Style Design History

Rose Blossom

(Bin 75)

Aims

A sweet wine with a floral, honeyed aroma.


Flowers

Flowers were collected from a variety of shrubs on sunny days throughout the season (July-October 2003).


Infusion and Must Preparation

A combination of warm (~70°C / 160°F) and hot (>100°C / 215°F) extraction techniques were used. After each extraction the liquid was strained from the flowers and frozen.
Following thawing of the rose extract, the following ingredients were added to the must:

50 g/l (7 oz./US gal.) raisins (SunMaid California seedless), chopped with an electric blender whilst submerged in water
50 ml/l (5 fl.oz./US gal.) honey (Halkidiki, Greece)
0.2 g/l (0.1 oz/5 US gal.) tannin

Acidity was taken to 5 g/l as tartaric with a 50% malic, 30% tartaric, 20% citric acid mixture.
Yeast nutrient was added.
Sugar was added to a SG of 1.098 (~Brix 23).
Must pH was 2.96.


Inoculation

The must was inoculated after crush with S. cerevisiae strain GVN, a French isolate selected for general purpose whites.


Fermentation

Solid raisin particles were removed a number of hours after fermentation began. Fermentation proceeded at approximately 16-20°C / 61-68°F. During fermentation the wine received a more oxidative handling approach, with high oxygen exposure through-out the early stages of fermentation.


Clarification and Racking

1st racking: Twenty days after inoculation the wine was racked. The SG was 1.026 (Brix 7).
2nd racking: A month later the wine was racked again. The SG was 1.013 (Brix 5). 17.5 mg/l SO2 was added (200% required for 0.6 mg/l molecular). 0.021 g/l bentonite and 2.5 ml/l isinglass mix were added.
3rd racking: Five days later the wine was racked off the finings sediment. 5 mg/l SO2 was added.
Bottling: Seven months later the wine was bottled with 220 mg/l potassium sorbate and 33 mg/l SO2 (to account for O2-pickup at bottling).


Deviations

The following comments regard procedures in the winemaking that would in future be conducted/avoided if possible:
  • Sooner bottling (was not an option due to winemaker circumstance)
  • Isinglass clarification time might be extended



    • Tasting

    Colour: Gingery orange
    Nose: A complex floral, slightly honeyed nose with raisins, citrus, root vegetable (carrot), and spice (somewhere between nutmeg and cinnamon) aromas
    Palate: A sweet, fresh palate with orange-lemon citrus and caramel flavours, well balanced, and with a long finish


    Final Analysis

    Alc/Vol: ~12%
    pH: 2.93
    TA: 9 g/l (as tartaric)
    Residual sugar: SG 1.013 (Brix 5)


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