SPARKLING WINE L. MAWBY VINEYARDS

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1 SPARKLING WINE FROM NON-TRADITIONAL CULTIVARS Larry Mawby L. Mawby Vineyards Suttons Bay, Michigan L. MAWBY VINEYARDS 1

2 16 acres of vineyards planted: 4 of which are to direct producer varieties - Vignoles and Seyval. Vinifera varieties are Pinot Noir, Pinot Gris, Chardonnay and Pinot Meunier. Double trunk cane pruned. It's a system I've developed and it works for me! Vines spacing 1.4 x 2.2 metres & dry farmed IN THE VINEYARD L. Mawby and M. Lawrence wine labels The L. Mawby line is bottle-fermented (like traditional Champagne) and strives for a balance of varietal flavor and yeasty, toasty complexity. M. Lawrence wines are tank-fermented and fruity with flavors and aromas that would be too intense for a drier style. 2

3 Ontario Sparkling Wine Technical Chardonnay, Pinot Noir and Pinot Meunier Pinot Gris - we grow it because it offers flavor roundness that complements Chardonnay in our blend specialized in traditional method production. Increased winery space & purchased new equipment. Whole-cluster press hand-harvested grapes using a Bucher tank press and equipment from Epernay, Champagne. 3

4 AROMA / BOUQUET Aroma is that portion of the smell of the wine deriving from the grape. Bouquet is that portion of the smell of the wine deriving from the wine-making process. STYLE SPECTRUM Aroma Bouquet Cuve Close Method Traditional Method Fruit Wine Sekt Spumante Champagne Moscato Cava 4

5 BOUQUET CULTIVARS Chardonnay - Pinot Noir Seyval - Vignoles - Cayuga Frontenac - Marquette BOUQUET CULTIVARS Reasonably High Yields & No Disease Balanced Structure with Moderate Aromas Wine Chemistry Favorable for Aging 5

6 AROMA CULTIVARS Riesling - Muscats Vidal - Vignoles Traminette - Cayuga - Frontenac - Marquette Fruits AROMA CULTIVARS Reasonably High Yields & Almost No Disease Balanced Structure with Fruity Aromas More Varietal Flavor and Aroma Wine Chemistry for Aging Maybe Not as Important 6

7 HARVEST PARAMETERS BOUQUET VS AROMA VIGNOLES CAYUGA Flavor / Aroma development Brix / Acid / ph useful markers PRESSING Hand Picked - Bouquet VIGNOLES Machine Harvested - Aroma CAYUGA 7

8 VIGNOLES Juice Handling Fermentation Post Fermentation Assemblage / Blending Second Fermentation Finishing CAYUGA Juice Handling Fermentation Post Fermentation Assemblage / Blending Second Fermentation Finishing Do we treat varieties during winemaking process? 8

9 Ideal cultivars achieve the level of fruit flavors and aromas desired for the wine style being produced at relatively low levels of sugar, high levels of acidity and low ph. Harvesting early to maintain low brix levels and high acidity levels generally results in profoundly disappointing wines with unripe flavors and aromas". There is always a right moment to harvest. There is always a right moment to harvest. Ideally, that moment is longer than a moment, more like a couple of days or more. This is more likely when the weather is cooler, maturation is going slowly, at the end of the growing season almost everywhere. In warmer areas, high cropping levels can contribute to delaying desired maturity levels to cooler times. 9

10 THE END 10

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