Loading the press
Monogrammed tank
The Winery
Construction started on transforming the 750 m2 redundant barn at the Hush Heath Estate in early 2010. Originally conceived as a temporary solution, it has evolved into a fine functional building in its own right.
The traditional asbestos roof (1970s) was removed and the building was reduced to its metal skeleton, then shot-blasted, strengthened, and painted. A new insulated roof was erected and clear panels were inserted to provide natural working light. The floor was excavated, drains dug and concrete laid. Insulated walls followed, later clad with shiplap timber planks. A laboratory, kitchen, loos, shower and a large tasting / meeting room sprung up. The services were installed, the press, tanks, chillers and compressors arrived, were plumbed in, joined up and tested. On 15th October 2010 the first 2 tonnes of Pinot Noir grapes from the new Hush Heath Bourne Vineyards in Sandhurst were loaded and pressed. Everything worked.
The Press
The press is a 4 tonne Magnum pneumatic Champagne press with an impeccable pedigree and has been upgraded with a new electronic control system.
The grapes – all hand picked into small plastic boxes – are loaded by hand through the two doors on the side of the press, accessed from a raised gantry. Loading takes about 30 minutes and the press can hold almost 5 tonnes. The press works by gently pressing the grapes with air pressure against an internal grill and the juice then flows into a juice tray before being pumped to a waiting tank.
The Magnum has several pressing programs dictated by the Comité Interprofessionnel du vin de Champagne – the CIVC (the organisation that regulates all Champagne production) which control the pressure stages and rotation of the press and the designation of the juices and fractions. The classic champagne cycle lasts 3 hours. The marc – the skins, pips and stalks left after pressing – are tipped out and composted before being spread back onto the vineyards.
Tanks and other equipment
There are 120,000 litres worth of rather handsome (monogrammed) stainless steel tanks made by the French firm of Metalinox, ranging in size from 1,200 to 20,000 litres.
The tanks are fabricated from SAE 316 grade stainless steel, mirror polished on the inside for easier cleaning, and are all fitted with external temperature control panels. These panels are fed with cooled glycol and are connected to an automatic thermoregulation system allowing precise manipulation and control of each tank. Temperature control is a fantastic tool for the winemaker and is essential for quality wine production. No winery should be without it.
There is a dedicated 12,500 litre cold stabilization tank with integral slow stirrer.
Most of the colour for the Balfour Brut Rosé comes from small red fermentations which generally constitute about 10% of the blend. To this end Hush Heath has two specialized 4,000 litre red fermenting tanks, one with automatic pump over. A Velo crusher / destemmer and must pump are used.
As well as an array of pumps and hoses, the winery is equipped with a Velo DE filter and Millipore depth and membrane filters.
In April 2011 an automatic double giropallet (courtesy of Maxime at Oeno Concept) was installed at the winery for riddling the Balfour Brut Rosé, shortly followed by an automatic TDD “EDDA5” disgorging line complete with 150 hole neck freezer, corker, wirer and shaker.
A 2,500 bottles per hour GAI filling line with cork, screw-cap and crown cap / bidule options arrived in May 2011. The 2010 Nannette's English Rose became the first Hush Heath wine to be bottled under screw cap.
Mecamarc supplied a washer-dryer and labeller to provide the very best dressed bottles.