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 below will encourage similar discussion/communication between fruit winemakers. (For information on measurements used in these case studies see style calculation info.)

Wine Type	Bin#	Style / Aims / Technique
Sweet raspberry	80	Squeaky clean: dessert/aperitif style raspberry
Rose blossom	75	A complex dessert style wine with slight oxidative handling
Gooseberry 2005	84	Gooseberry bush training and oenology of a crisp, aromatic style
Gooseberry 2003	73	Gooseberry bush training and oenology of a crisp, aromatic style with the desire to reduce herbaceous character
Rhubarb ('00 & '01)	58 & 68	Lees stirring: Comparative study of directly fruit-driven 2000 and softer lees-stirred 2001
Peach	61	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)	50	Pre-ferment blending for complexity: Plum/damson/elderberry/blackberry/blueberry/banana