OATLEY VINEYARD Wine Information Sheet:                                        Jane’s 2013

 
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Oatley Jane’s 2013


Grape variety:  Madeleine Angevine (100%)

Quality status:  English Wine PDO - Protected Designation of Origin (Certificate ref:

Grape source:   Oatley Vineyard, Cannington, Somerset. Vineyard parcels: Madeleine upper block, Madeleine lower block. Trained on originally 90 cm-high spur-pruned cordons, 60% converted to double guyot.

Awards: 

Bronze Medal: Decanter World Wine Awards 2015. Citation: Ripe white, melon, cut grass and vegetal aromatics. Granny Smith apple and lime notes and a vibrant finish of grapefruit and lime juice. Refreshing and crisp.”

Silver Medal: English & Welsh Wine of the Year competition Jun 2014. Citation: “Pale green, aromatic, nectarine... elderflower note, spritz... fresh acidity, nice definition and length”

Growing Season:  Exceptionally cool, late spring but no problem for this early-ripening variety. No spring frost. July hot and dry, setting the fruit well, Aug continued warm but enough rain to swell the fruit, September warm and mainly dry but with particularly voracious wasps, which can damage this thin skinned variety, and no cold nights to discourage them; kept at bay with sugar traps, fairly successfully.

Harvest: 29th Sep 2013. Grapes on harvest day and harvesters’ break pictured above, Jane’s blogpost about the harvest day here >>. Weather dry, warm with some sun, 18C max. Grapes, clean, good condition, slight wasp damage, no disease.

Vinification:  Winemaker: Steve Brooksbank, Bagborough Lane, Shepton Mallet, Somerset BA4 6SX. Crushing/pressing 30th Sep. Free-run juice: sugar 67 Oechsle, acid 10.5 g/l acid, vinified in stainless steel tanks. Bottled 26 Mar 2014: clear, 400g 75cl Bordeaux bottles sealed with best quality cork. Label FSC certified Tintoretto paper. 2906 bottles made.

Release Date:  24th May 2014  


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Analysis


  1. Alcohol 11.45%

  2. Total acidity 7.1 g/l

  3. pH 3.48

  4. Sugar < 1.0 g/l

  5. Total dry extract 17.2 g/l

  6. Free sulphur dioxide 32 mg/l

  7. Total sulphur dioxide 83 mg/l

  8. Copper < 0.10 mg/l

  9. Iron 0.8 mg/l

  10. Yeasts, bacteria, moulds: nil

  11. protein stability: stable

  12. chill stability: stable


Independent post-bottling analysis by Corkwise Ltd, Coopers Hill Rd, Nutfield, Surrey RH1 4HY, conducted 16th Apr  2014