Vendemmia

Very nice harvest last night.   Jodie Jade Steve and Julie joined us for the Harvest.

We picked at 6pm, 92 Kgs from the original 2 rows of Pecorino, and 15 Kgs from the grafted rows for a total of 107 Kgs.

Grapes were left to soak on skins for 18 hours, gently pressed at 12 Noon today.

The juice was tested at 24 Brix.

Pecorino Update

We have had an unbelievably hot and dry summer.  A brief rain shower yesterday was only the 2nd drop of rain since we arrived on the 16th July.  The summer has been incredibly hot with temperatures at Orchidea in the high 30's for over a month.

Temperatures have dropped in the last couple of days, but it is still dry; and in the high 20's.

As a result, the grapes are ripening very early;  they were measuring already 20 Brix yesterday, so it is likely we will be picking in the next week or so.  The crop looks good, although the berries are very small.

Sangiovese

We have had the worse summer of weather that we have ever seen at Orchidea, and as a result the red grapes have really struggled to ripen.

The Sangiovese were being very badly attacked by wasps, so on the 8th October they were picked at only just over 20 Brix.  Total amount picked of 60 Kgs,.

The Montepulciano are still at around 20 Brix and these will be picked in the next day or two.

Very strange that the Brix could be so low for Sangiovese already into October.

The grapes were crushed, and left to soak on the skins for 48 hours, then gently pressed to make around 35 litres of juice.

Grape Harvest

Andrew Helen and Claudia picked the Pecorino today at 16:00.   4 baskets which must have weighed around 80 Kgs,.  Brix of Juice measured at 23.0  Grapes soaked for 24 hours, approx.45 litres.

Wine & Grapes Update

Last years Sangiovese Rose is poor, I think we picked at too low Brix.  The grapes are looking really good this year, my plan is to pick at around 24 Brix, and to soak on skins for 48 hours.

We have had a lot of problems with something eating the grapes again, I am convinced it is deer,.  We have hung bars of soap and this seems to have solved the problem.

Last years Pecorino has been bottled, and I am really pleased it is the by far the best wine we have made yet, so this year I am targeting to pick again at 24.5 Brix.

As of today Briox levels are

Pecorino;  20
Sangiovese; 16
Montepulciano ; 15

Still a way to go so fingers crossed for some sunny days

Sangiovese

Picked the Sangiovese today.  Its a little early as its showing Brix at 21.5, but I am hoping to make a light fresh Rose not too high in alcohol.  Total weight picked was 96 Kgs, the grapes were in great condition, big clean bunches with large grapes.

Pecorino Harvest

Saturday 5th September

Rain in the morning, after a couple of hours of lunchtime sun, we picked 87 kgs of Pecorino.  Much better harvest than last year.  These were crushed, left overnight on the skins, and pressed gently next day to make around 50 litres of juice.  The Juice was measured at 24.5 Brix.