Claire McCall, Mar 28, 2013
Winemaking has travelled far from the belief that stomping on the grapes with smelly feet adds a certain inimitable flavour to the finished result. These days, the latest thinking involves the utmost gentle handling of the fruit, allowing gravity to do most of the work.
At The Batch, Waiheke Island's newest winery, gleaming stainless-steel Charmat tanks look like something you'd find in a spaceship. Winemaker Daniel Struckman is the Captain of this Enterprise. He was instrumental in the layout of the winery, which tucks into its lofty hillside. The gravity-fed process with custom-designed tipping tanks means the fruit is never pumped from one stage to the next. The result is a taste that is clean and true to the grape, rather than overly manipulated.