Volume 73: Macarthur family memoranda and accounts relating to wine, 1838-1930: No. 052
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Transcription
pg 52
subsided. When the process was sufficiently complete the casks were bunged up, and afterwards filled up every month, or oftener if requisite. The subsequent treatment consisted of racking off from the lees twice each year, and in clarifying with Isinglass previously to the last operation.
This wine will be three years old in March 1851.
No2. A Hogshead from the same vineyard and made in the same manner as the last but entirely from the Verdeilho grape, will be three years old in March 1851.
No5. A quarter cask from the same vineyard, produced from the Riesling grape a variety imported from the [Rhingau?], where it is the sort chiefly cultivated in the best vineyards. Made in the same manner as the foregoing, excepting that it was fermented in casks placed on their [bilge?], with the bungs out and simply filled up as the fermentation subsided, but
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