Style Design Histories

The following histories detail the winemaking approach and procedures of specific wines. They are presented as case studies to highlight particular wine styles and winemaking practises. It is hoped that the nature of detailing wine type, history and methods presented here will encourage similar discussion/communication between winemakers. (For information on measurements used in these case studies see style calculation info.)

Grape Winemaking

Wine Type Style / Aims / Technique
Chambourcin Example exercise in restrained SO2 usage and use of whole bunches
Cabernet Sauvignon (coming soon) Comparative study in extended maceration for fruit from a single vineyard
Chardonnay Personal approach respecting the inherent qualities of fruit from a single vineyard

Non-Grape Winemaking

Wine Type Style / Aims / Technique
Rhubarb (coming) Description of personal winemaking approach to making elegant, minerally, dry to medium-sweet styled Rhubarb wines
Sweet raspberry Squeaky clean: dessert/aperitif style raspberry
Rose blossom A complex dessert style wine with slight oxidative handling
Gooseberry 2005 Gooseberry bush training and oenology of a crisp, aromatic style
Gooseberry 2003 Gooseberry bush training and oenology of a crisp, aromatic style with the desire to reduce herbaceous character
Rhubarb ('00 & '01) Lees stirring: Comparative study of directly fruit-driven 2000 and softer lees-stirred 2001
Peach Fresh, cool fermenting: 100% juice, fruity off-dry style with cool fermented ripe peach fruit
La miscela dei frutti di bosco
(the blend of bush fruits)
 Pre-ferment blending for complexity: Plum/damson/elderberry/blackberry/blueberry/banana