Group 4 - Chile

Sauvignon Blanc

Sauvignon Blanc is a green-skinned white grape type indigenous to France's Loire

Valley and Bordeaux. This world - famous wine grape, named from the French terms for
"wild" (sauvage) and “white”(blanc), prefers cooler climes, which prevents it from getting
overly sweet and preserves its signature bitter acidity.

Sauvignon Blanc is the parent grape of Cabernet Sauvignon, the world's most famous
red wine, along with Cabernet Franc.Sauvignon Blanc grapes are raised in other Old
Country wines, including Italy, Austria, and Hungary, and also in the New World, such
as California (most notably Napa Valley and Sonoma), New Zealand (Marlborough),
Australia (Adelaide Hills and Margaret River), South Africa (Stellenbosch), and Chile
(Stellenbosch) (Casablanca).
Sauvignon Blanc growing in a cooler area might taste grassy, with nettle, green bell
pepper, and elderflower flavors. Sauvignon Blanc from cooler climates can be quite
acidic and crisp, with tropical flavours like passion fruit showing up occasionally. Warm
temperate Sauvignon Blanc, on the other hand, becomes quite tropical, with hints of
tree fruits, and is far more heavily affected by tropical fruits than its cooler version.
Overripe Sauvignon Blanc, on the other hand, loses a lot of its flavors and nuances,
thus many winemakers aim to avoid it.

Unlike Chardonnay, Sauvignon Blanc is typically made in a uniform style across all
wineries. Generally, it is fermented at low temperatures in huge stainless steel tanks,
which is done on purpose to optimize the yield.Sauvignon Blanc has a low and
moderate alcohol content, averaging between 12.5 and 14 percent alcohol content
(ABV). Don't miss the guide to determining how drunk your bottle is, which covers
everything you need to know about wine's alcohol level.
 Chardonnay

The word Chardonnay doesn't really refer to the grape itself. Both the wine and the
grape from which it is manufactured are named after a commune in the Mâconnais area
of Burgundy, France. The town of Macon is still characterized by vineyards growing
Chardonnay today.

Chardonnays from Chablis, France, and the Casablanca Valley, Chile, are often lighter
varietals that are best served unoaked to highlight the terroir's freshness. Chardonnay
wine is versatile enough to appeal to a wide range of tastes and occasions.
Chardonnay is made from a mixture of pinot noir and gouais blanc, two white grapes
from the same region as Chardonnay and Central Europe, respectively. Although the
pinot noir vine is notoriously difficult to grow, several wineries have crossed-pollinated
with other grapes to

produce a variety of wines. Chardonnay was neither the first nor the last new grape to
be created by crossing pinot noir with gouais blanc.

When wineries initially invented Chardonnay, they realized they had finally created a
grape with the juiciness of pinot noir but none of the growth challenges. It became
popular very quickly, but it wasn't until the 14th century that Cistercian monks
popularized its use in winemaking.
 Pinot Noir

Pinot Noir is a product of France's Burgundy area, where some of the world's most
cherished wines are still made. Manufacturers do not specify the grape variety on their
bottles, as is traditional in France, instead listing the region, in this case Burgundy. Pinot
Noir from Burgundy contains notes of juicy red berries, delicious black cherries,
mushrooms, and "forest floor," a sommelier term for the fragrance of moist, falling
leaves.

In French, Pinot Noir is referred to as a "black pine cone" because of its dark hue and
conical shape. It's unclear whether Pinot Noir was brought to France from Europe's wild
vinifera grapes that grew before Roman settlement, but it's safe to say that it's one of
the oldest French grapes.
To fully develop its dark coloration and aromatic ingredients, Pinot Noir demands a cool
temperature, while much of California is hot and sunny. Pinot also benefits from "cold
soaking," a long, cool fermentation period that resembles the naturally cold fall weather
in a typical Burgundian cellar; such circumstances could not be ensured in California
until the development of stainless steel tanks and cooling systems.

The color of Pinot Noir can range from light strawberry to deep blueberry, although it
does not indicate its quality. It's tannic, although not in the way that a Cabernet
Sauvignon's show-stopping tannins are, and oak barrels provide spice but rarely
dominate Pinot Noir wines. Pinot Noir is extensively utilized in bubbling wine in Sonoma
County, where it gives brut pinot noir and blanc de noirs a delicate red berry flavor and
substance.

Wine Making Process

 Sauvignon Blanc Wine Made From Juice

Yield: 5 Gallons (19L)

Ingredients

5 gallons (19 L) Sauvignon Blanc juice

1 pkg. (5 g) of Lalvin EC-1118 or Red Star Cotes Del Blancs yeast

3 tsp. (8.8 g) yeast nutrient

20 Campden tablets or 2 teaspoons (12.4 g) potassium metabisulfite powder.

Process:
1. Sanitize all equipment.

2. Through a screened funnel, pour approximately 4 gallons (15 L) of juice into a 5-

gallon (19 L) carboy and the remaining gallon (3.8 L) of juice into two 1-gallon (3.8 L)
jugs.

3. Test for acid and sugar and make adjustments, if necessary. When the specific
gravity is 1.070 to 1.092, make a yeast starter by pouring 4 ounces (120 mL) of grape
juice and 4 ounces (120 mL) of lukewarm water into a bowl. Sprinkle the yeast and the
yeast nutrient into the solution, allowing it to proliferate for about 30 minutes. Add 6
ounces (180 mL) of the yeast starter to the carboy and 1 ounce (30 mL) of the starter to
each of the 1-gallon (3.8 L) containers. Swish to mix.

4. Place a sheet of paper towel, a wad of cotton, or a paper napkin into the necks of the
containers. Fermentation will start in two or three days. When the must is seen actively
“bubbling,” replace the paper or cotton stoppers with air- locks, filled with clean water,
for the rest of the fermentation.

5. Fermentation will continue for 7 to 12 days. Start to monitor the progress with the
hydrometer after 7 days. When the specific gravity is below 0.990, proceed to the next
step. If it’s above 0.990, allow the wine to ferment longer.

6. Once the specific gravity is below 0.990 for at least two weeks, siphon the wine from
the three containers into a sanitized carboy. This procedure is called racking. Stabilize
the wine by adding 5 crushed Campden tablets or 1/2 teaspoon potassium metabisulfite
powder to the clean container. Then fill the container to the top. Place the wine in a cool
spot (like a garage or root cellar).

7. Let wine sit for 3 to 4 weeks. If it stays longer, rack it again every 3 to 4 weeks.
Always add crushed Campden tablets or metabisulfite powder to each new racking to
halt oxidation and bacterial infection. After the fourth racking, the wine should be clear
enough to bottle.
8. If the wine doesn’t clear, use gelatin or kieselsol finings. (Follow directions for
procedure and quantities.) When fining, the wine will need 3 to 4 weeks to clear.

9. When the wine is clear, it’s ready to bottle. Taste the wine and adjust its sweetness, if
desired, then bottle. Age for three months before tasting. For an oaky flavor, add oak
chips or Oak Mor to the must before fermentation, and then add more after each racking
if desired. Start with three tablespoons, then go from there. Keep tasting to evaluate and
stop adding when satisfied.
 Chardonnay Recipe (without malolactic fermentation)

Yield: 5 gallons/19 L

Ingredients

• 100 pounds (45 kg) Chardonnay fruit or 6 gallons (23 L) juice

• Distilled water

• 15% potassium metabisulfite (KMBS) solution: To make,weigh 15 grams of KMBS,

dissolve into about 75 milliliters (mL) of distilled water. When completely dissolved,
make up to 100 mL total with distilled water.

• 5 g Premier Cuvée yeast (also known as EC1118, Prise de Mousse)

• 5 g Di-ammonium Phosphate (DAP)

• 5 g Fermaid K (or equivalent yeast nutrient) *Wait to prepare this until the fermentation
has initiated. Boil about 50 mL of water, let cool, suspend the powder and add to the
juice.

Other essentials

• 5 gallon (19 L) carboy

• 6 gallon (23 L) plastic bucket

• Racking hoses

• Inert Gas (nitrogen, argon or carbon dioxide will do)

• Refrigerator (~45 °F/7 °C) to cold settle the juice.

• Ability to maintain a fermentation temperature of 55 °F (13 °C). This isn’t always

possible for home winemakers, but you can control the fermentation in smaller carboys
by submerging them in cold water or an ice bath, as required, and monitoring the
temperature closely.

• Thermometer capable of measuring between 40–110 °F (4–43 °C) in one degree

increments.

• Pipettes with the ability to add in increments of 1 milliliter

• Clinitest® tablets

• Tartaric acid

Step-by-step

1. Clean and sanitize all your winemaking equipment, tools and surfaces.

2. If using fresh grapes, crush and press the grapes. Do not delay between crushing
and pressing. Move the must directly to the press and press lightly to avoid extended
contact with the skins and seeds.
3. Transfer the juice to a 6-gallon (23 L) bucket. During the transfer, add 7 milliliters of
15% KMBS solution (This addition is the equivalent of 50 ppm SO2).

4. Move the juice to a refrigerator.

5. Take a sample to test for acidity and pH.

6. Let the juice settle at least overnight. Layer the headspace with inert gas and keep
covered.

7. When sufficiently settled, rack the juice off of the solids into the 6-gallon (23-L)
bucket.

8. Dissolve the DAP in as little distilled water required to completely go into solution
(usually ~ 20 mL).

9. If you need to adjust for acid, this is the time to mix in your acid. Prepare yeast.

• Heat about 50 mL distilled water to 104 °F (40 °C). Do not exceed this temperature as
you will kill the yeast. If you overshoot the temperature, start over, or add some cooler
water to get the temperature just right. The end result is you want 50 mL of water at
104 °F (40 °C).

• Sprinkle the yeast on the surface of the water (not the must) and gently mix so that no
clumps exist. Let sit for 15 minutes undisturbed
• Measure the temperature of the yeast suspension

• Measure the temperature of the juice. You do not want to add the yeast to your cool
juice if the temperature difference exceeds 15 °F (8 °C). Acclimate your yeast by taking
about 10 mL of the cold juice and adding it to the yeast suspension. Wait 15 minutes
and measure the temperature again. Do this until you are within the specified
temperature range.

10. When the yeast is ready, add it to the carboy and move the carboy to an area where
the ambient temperature can be maintained at 55 °F (13 °C).

11. You should see signs of fermentation within about two to three days. This will
appear as some foaming on the surface and the airlock will have bubbles moving
through it. If the fermentation has not started by day four, you might consider warming
the juice to 60–65 °F (16–18 °C) temporarily to stimulate the yeast. Once the
fermentation starts, move back to the lower temperature. If that does not work, consider
re-pitching the yeast as described above.

12. Mix up the Fermaid K in about 50 mL of previously boiled water (to sterilize it so you
can add it to the juice)

13. Normally you would monitor the progress of the fermentation by measuring Brix.
One of the biggest problems with making white wine at home is maintaining a clean
fermentation. Entering the carboy to measure the sugar is a prime way to infect the
fermentation with undesirable microbes. So at this point, the presence of noticeable
fermentation is good enough. Leave well enough alone for at least two weeks. The
cooler temperature will cause the yeast to ferment slowly.
14. If your airlock becomes dirty by foaming over, remove it and clean it and replace as
quickly and cleanly as possible. Sanitize anything that will come in contact with the
juice.

15. Assuming the fermentation has progressed, then after about two weeks, it is time to
start measuring the sugar. Sanitize your thief; remove just enough liquid for your
hydrometer. Record your results.

• If the Brix is greater than 7 °B (1.028 S.G.), then wait another week before measuring.

• If the Brix is less than 7 °B (1.028 S.G.), begin measuring every other day, and
transfer to a 5-gallon (19-L) carboy (it’s ok to transfer some of the lees here), and place
a fermentation lock on the carboy.

• When the Brix is about 2 °B (1.008), add 4 mL of the 15% KMBS solution (this addition
is the equivalent to 20 ppm SO2).

16. Measure the Brix every other day until you have two readings in a row that are
negative and about the same.

17. Measure the residual sugar using the Clinitest®. Follow the kit instructions.

• If the wine is dry, that being about 0.5% or less, add another 4 mL of KMBS (20 ppm)
and begin to lower the temperature to about 40 °F (4 °C). A refrigerator works for this.

18. Taste the wine

•If there is any sulfide like (rotten egg) odors, rack the wine off the lees.

• If the wine smells good, let the lees settle for about two weeks and stir them up.
Repeat this every two weeks for eight weeks. This will be a total of four stirs.
19. After the second stir, check the SO2 and adjust to 30–35 ppm free (see note at the
end of the recipe)

20. After eight weeks, let the lees settle. At this point, the wine is going to be crystal
clear or a little cloudy. If the wine is crystal clear, then that is great! If the wine is cloudy,
then presumably, if you have kept up with the SO2 additions and adjustments,
temperature control, kept a sanitary environment, and there is no visible sign of a re-
fermentation, then this is most likely a protein haze. Clarify the wine with bentonite.

21. While aging, test for SO2. Maintain at 30–35 ppm.

22. Once the wine is cleared, it is time to move it to the bottle. This would be about six
months after the onset of fermentation. Keep in mind this wine has had the MLF
inhibited. If all has gone well to this point, given the quantity made, it can probably be
bottled without filtration. Your losses during filtration could be significant. That said,
maintain sanitary conditions while bottling and you should have a clean, crisp
Chardonnay that pairs well with lemon-based chicken or seafood dishes.

Sulfur Dioxide Additions:

This recipe calls for specific additions of sulfur dioxide at specified intervals. Once these
scripted additions are made, you must monitor and maintain to 30–35 ppm. Adjust as
necessary using the potassium metabisulfite solution previously described or by
methods of your own choosing.
 Red Wine from Pinot Noir Grapes

Yield: 5 gallons (19L)

Ingredients

60–75 pounds (27–34 kg) grapes

20 drops (1 ml) pectic enzyme liquid

12 Campden tablets or 1 to 1-1/2 teaspoons (6.2–9.3 g) potassium metabisulfite powder

1 package (5 g) Wyeast Bordeaux (3028), Red Star Premier Cuvée or Wyeast

Assmannhausen (3277) yeast

3 teaspoons (8.8 g) yeast nutrient

3 tablespoons (11.1 g) Oak-Mor

1 package malolactic culture

Process

1. Sanitize all equipment.

2. Remove any spoiled grapes from the clusters and then crush the grapes. Add 20
drops (1 ml) of pectic enzyme liquid to the crushed grapes and juice.

3. Add 3 crushed Campden tablets or 1/2 teaspoon (3.1 g) of potassium metabisulfite

powder. Stir the juice and crushed grapes and let sit overnight.

4. The second day, test for sugar and acid and make appropriate adjustments. Ideal
sugar should be 21–24° Brix and acid range should be from 0.6 to 0.9 percent.

5. Make a yeast starter by pouring 4 ounces (120 ml) of grape juice and 4 ounces (120
ml) of lukewarm water into a bowl. Sprinkle in the yeast and the yeast nutrient and let
proliferate for 30 minutes. Add the starter and the Oak-Mor to the must and stir well.
Cover the container with a sheet of clean plastic.

6. Fermentation will start in 2 or 3 days and continue for 7 to 12 days. The must
temperature must be at least 60° F (16° C) and no more than 75° F (24° C).
Temperatures exceeding the maximum recommended temperature might cause a stuck
fermentation. The cap (the pulp, skins and other solids) will rise to the top, so twice daily
push it down with a sanitized spoon. This allows the color and body to be extracted from
the skin and pulp.

7. Between the fourth and sixth day, inoculate the must with the malolactic culture
according to the manufacturer’s instructions. Exactly when to inoculate wine with a
specific ML culture is a complex question that generates much debate. Most ML
cultures like the temperatures to be above 65° F (18° C) and are not highly tolerant of
SO2. Again, follow the instructions.

8. Monitor the wine each day with a hydrometer. When the specific gravity goes below
1.000, it’s time to press out the wine and store it in another container.

9. Sanitize a 5-gallon (19 L) glass carboy. Put in three crushed Campden tablets or 1/4
teaspoon (1.6 g) potassium metabisulfite powder. Siphon the must into the carboy and
fill up to the top. Insert a rubber bung and an airlock into the jug opening.

10. Let the wine sit 3 to 4 weeks, then rack it again into a sanitized carboy after adding
2 crushed Campden tablets or 1/8 teaspoon (0.7 g) of potassium metabisulfite powder,
leaving the sediment behind in the previous carboy. Two to four more rackings, about 4
to 6 weeks apart, should pace the wine perfectly to its finish.

11. The wine should clear itself. If it doesn’t, wait longer and rack until the wine clears.

12. When the wine is clear, it’s time to bottle the batch. Make adjustments if needed,
then bottle the wine and wait at least 6 months before tasting.
 Sauvignon Blanc Aging and Bottling

Two key factors for stabilizing white wines so they can age are high acidity and
barrel fermentation and maturation. For eight to nine months, 40% of the grape must is
aged in 300-liter new barrels for Mégalithe. The lees, or dead yeast left over from
fermentation, are agitated on a regular basis during this time to give the wine "weight
and depth." To keep the wine's fresh flavor, the remaining 60% is vinified and aged in
stainless-steel vats. Within a few months of fermentation, the wine is clarified, filtered,
and bottled after a few rackings. For example, Sauvignon Blanc can be bottled four
months after fermentation and consumed within the next month or so. Based to
Sutherland, like Arnaud Saget, feels that "largely the impact of climate and soils," with
Marlborough's cool climate and free-draining clay soils providing a good mix for
producing age-worthy Sauvignon Blanc.

The human element, on the other hand, is as important. Dog Point can achieve correct
grape maturity before 100% hand-harvesting, bucking the regional automated trend,
thanks to tightly managed planting and canopy management. Section 94′ is fermented
in a barrel with wild yeast for 18 months in a regulated temperature and humidity
environment. This technique of winemaking contrasts sharply with the younger, fresher
Sauvignon Blancs as they mature in the bottle. "With fewer elevated aromatics and
toned-down acidity, aging softens the wine," Sutherland adds. "The wines produce a
lovely dried-herb, somewhat honeysuckle flavor with a softer, rounder palate in
favourable climatic years, with managed cropping." The results of maturing Sauvignon
Blanc, according to Sutherland, are "quite delighted" with not only Dog Point, but also
other producers in the region.

To make Mégalithe, a Sauvignon Blanc designed to be aged, winemakers’ barrel-age

40 percent of the wine and mature the other 60 percent in stainless-steel vats.
 Chardonnay Aging and Bottling

Grape yields in Argentina are likewise limited. A minimum of 135kg (or nearly 300lbs) of
grapes should be utilized for every 100 liters of wine produced. 1 year for red and 6
months for rose and white wines are the minimum age requirements. Compared to red
and rosé wines, white wine is a little less complicated. The clear grape juice is
fermented at a lower temperature, at 45-60 degrees, after the white wine has been
racked. It takes many weeks to finish the full fermentation process.

Chardonnay may be matured for as little as three months or "over vintaged," which
means it has been stored for more than a year in a barrel.

Clarification, sometimes known as "fineing," is the process of eliminating any undesired

particles from the wine that might cause it to seem foggy or off-color. This is
accomplished by adding a chemical that binds to the undesired particles, making them
bigger and hence filterable.
Wine is bottled after it has been fined. A tube is used to fill sterile glass wine bottles
from the bottom. Even though this is a popular mechanized technique, several smaller
wineries still perform it by hand. The bottle is sealed once the wine has been carefully
placed in the bottle (where it belongs). Screw caps, rather than corks, have become
increasingly common as a means of closing. Metal screw caps, according to some
sommeliers, are superior to cork because they are better at keeping germs out and
preventing the wine from deteriorating.
 Chilean Pinot Noir

Reserve Chilean Pinot Noir is a superior wine kit which requires no added sugar (all of
the sugar content is contained within the grape juice). Everything you need to make this
wine is included with the kit except water. This wine can be drunk after 6 weeks but we
highly recommend that you leave it to mature for around 3 months to experience the
quality, it will keep improving with age up to 12 months. This kit will make 5 gallons
(22.5 litres) of wine which will produce around 30 bottles of delicious wine.

The variety of grapes and climate, the quality of the wine can be determined to a large
extent by the soil, the cultivation methods and factors such as the processes of
maceration, fermentation, extraction techniques and aging, among others. A lightly
clayey sandy soil, moderate temperatures and a manual harvest at a specific time of the
year make the perfect condition to produce ,under careful vinification processes, a Pinot
Noir of excellent color, texture, complexity and delicate fruity aromas, with a perfect
balance between concentration of tannins and acidity.
In short, a premium wine also stands out for the aging period, the longer it stays in
barrels, the higher its quality can be. The varietal wines, on the other hand, stay less
time in contact with oak. However, when product of high quality vines, cultivated in the
appropriate conditions, it also delivers great juice. It is worth saying that we can enjoy
the Pinot Noir at about 14 ° C, as for as the pairings go, this is a very versatile wine,
thanks to its high acidity and low concentration of tannins. Pinot Noir is the kind of bottle
that embodies an excellent example of Chilean Pinot Noir. It retains an easy drinking,
feminine style.