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3 April 2019

Winemaking Experiments

This week at the winery we had Jess, Sam, & Professor Allan Scott from the University of Canterbury at the winery dropping off three 100L concrete fermentation tanks for an experiment we're helping them out with. They have made three fermentation tanks out of different concretes and we have put the same Sauvignon Blanc juice into all three to see how different kinds of concrete might affect our wines (both from a lab analysis perspective as well as taste/quality). One of the more interesting tanks is the third one as it is made out of a magnesium-based concrete which could potentially be a "green" or zero carbon concrete.