Time for an update on the 2019 harvest. The wine fermented well over about 2 weeks at which point I racked it into a PET bottle, full to the brim to exclude air contact as much as possible. It has been sitting for about 2 months now and is clearing well. We had a few cold nights recently which helped to cold condition the wine.
You can see tartrate crystals which have formed in the wine. These will get left behind at the bottling stage. It’s important to cold condition before bottling otherwise these crystals can grow in the bottle once they get put in the fridge. They don’t affect the wine in any way but it can be a little off putting when you get one of these in your mouth. They are known in the trade as wine diamonds.
After 6 months of settling I will bottle the wine.