There are many ways to make this superior variety and lots of fine-tuning that can be done in order to produce a premium Cabernet Sauvignon.
In this presentation, Ray Chen, Technical Winemaking expert from Enartis Australia talks us through some new ideas on how to tweak your Cabernet Sauvignon wines. She considers numerous winemaking options at a number of stages of the winemaking process.
Following the recent bushfire disaster, wine laboratories across the country have been working tirelessly to test grapes for potential smoke taint. ABC News reported on the major issue of smoke taint, mentioning Vintessential’s very own Greg Howell.
Last Friday, Vintessential’s Wally Ceccato was pleased to be part of the 2019 Mornington Peninsula Vignerons Wine Show in Victoria. Wally was honoured to help on the day—presenting the award for Best Pinot Gris or Pinot Grigio to the 2018 Willow Creek Pinot Gris.
As part of a recent project to develop a new Test Kit for the determination of Sulfur Dioxide for use with Spectrophotometer and Discrete Analysers, we tested a batch of commercially purchased wines labelled “low preservative”, so we could be sure that the Test Kits worked across the full range of sulfur dioxide levels. To our surprise, a number of these wines were not low at all! This is of concern to our industry as some consumers are very interested in and aware of the preservative levels of the foods and drinks they purchase. Is it time for the wine industry to decide what the level of sulfur dioxide should be to qualify for a “low preservative” statement?
Vintessential Laboratories Orange is delighted to be the recipient of the ‘Excellence in Micro Business’ award presented by the Orange Chamber of Business at the 2019 Business Awards.
This year Vintessential is proud to sponsor the following charities:
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