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Durbanville Hills Newsletter - February 2012

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in the news » Durbanville Hills Newsletter - February 2012
published on: 28 February 2012      source: Durbanville Hills Cellar
 
The February newsletter is traditionally a rushed affair because of the usual scramble to process the grapes from the queuing trucks and trailers outside the cellar in the shortest possible time.
Whoever thought the short, warm spell in January would speed up ripening and lead to an early harvest, was wrong! It did little to nullify the effects of a cool November and December. In fact, we started harvesting later than ever and even then picking was a stop-start affair. Now, things are finally on the go with our Sauvignon Blanc and Chardonnay being harvested in a steady stream.

The cool southerly breezes are back, ensuring slow ripening which is ideal for getting physiological ripeness at lower sugar levels. To explain: The sugar accumulates slowly but steadily while the prolonged hanging time ensures the acidity decreases at a steady rate. Balance is achieved at around 2° Balling (lower than usual) which equates to about 1 percent lower of alcohol volume in the wine... Is that grunts and groans from the rougher side of the Winelands I hear? Yes. Sorry, it'll now take longer before you succumb to the temptation of a Sunday afternoon nap!

Already the pace is quickening as more of the farmers start harvesting and across the valley, teams of pickers hurry to bring in the harvest. The cellar is full of lovely fermentation flavours as the yeast works its magic inside the tanks. The task is simple - to turn sugar into alcohol and produce great flavours. In exchange, the yeast produces heat and carbon dioxide (much to the irritation of the winemaker).

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