Of all the wines, there is something uniquely challenging about creating an outstanding red wine. At Vinoteque we’re experts at recognising and evaluating exquisite red wines worthy of maturation in our cellar’s ideal conditions. A major part of that is understanding the red wine making process.
This quick journey on that process will give you a deeper appreciation for red wines.
Part 1 – The Harvest.
Regardless of varietal, a grapevine only begins to produce grapes after its third year, with grapes only growing on stalks that are over a year old. It is for this reason that each year after harvest viticulturalists will prune back their vines so as to encourage new growth. Many other factors during harvest may have an effect on the final product, like the time of harvest, the temperature and even the machinery used.
PART 2 – The Crush
The next important step is selecting the finest grapes from the harvest to be processed. All grapes will be destemmed to reduce harsh vegetal tannins, with fine wineries using a secondary sorting processes to remove any leaves, debris or damaged grapes. The grapes are then crushed with their skins. However the juice is not yet red, and the grape skins will remain with the juice throughout fermentation. This mixture is called the “must”. Here colour, tannins and subtle flavours are drawn out of the skin during pressing, which is where the wine will take on its rich, deep red colour.
PART 3 – The Fermentation
Once pressed and prepared for the fermentation tanks, a yeast culture (either natural or inoculated) is allowed to grow while consuming the grape’s sugars, converting them to alcohol. The type of yeast strain can have an important role in determining the overall flavour profile of the finished wine. Red wines are fermented at significantly higher temperatures than white wines, typically allowing all sugars to be consumed and resulting in a dry wine. After fermentation the “must” is pressed, the skins removed and “fining” or filtration begins before moving on to the next step – maturation.
PART 4 – The Aging Process
Unlike other alcoholic beverages, red wine is not allowed to contain additives or flavourants, with all flavours coming naturally from the varietal and the barrel.
The type of barrel used is a deciding factor in the overall flavour profile of the finished wine. This is because oak barrels have unique properties that affect the wine in several ways. They impart flavour compounds such as notes of vanilla, clove, smoke and dried fruit, allowing for the creation of a wide variety of flavour profiles. They allow the slow ingress of oxygen, which causes the wine to become smoother and less astringent. But an oak barrel also allows for metabolic fermentation between the inner surface of the barrel and the wine, making it taste creamier. Even the provenance of the oak, be it English, French or American, can have an effect on the final flavour profile.
Red wines may be aged from anywhere between 4 months to 4 years before bottling. Some red wines are not “fined” or filtered before bottling, allowing them more body and a fuller flavour. However, unfiltered wines should be decanted and rested before drinking.
PART 5 – The Bottling
The final step is to remove the wine from the barrel and bottle under a natural cork, or in some cases a screw cap, with great care taken to reduce oxygen contact with the wine at all times.
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It is easy to appreciate an exceptional red wine while sitting in comfort at our table, but far more difficult to appreciate the incredible craftsmanship and centuries of knowledge that have gone into creating it. But at least now you’ll be able to appreciate the next glass of red you pour a little more.
Explore our impressive collection of specially curated red wines, matured to perfection under ideal conditions at our Vinotèque cellars.
Available online now at vinoteque.co.za/collections/red-wines
