Seifreids plan toast to a new generation

                                                       MARION VAN DIJK

LOOKING AHEAD: Susan Seifried, left, and Heidi Seifried-Houghton have just started a harvest to make champagne to celebrate the arrival of the next generation. Soon to be grandfather Hermann and father Chris Seifried are in the background.

Ordinary wine drinkers rush out and buy champagne to toast a life-changing event. But what do you do if you own a winery? Make your own bubbly, of course.

Appleby winery Seifrieds are making their first vintage of champagne this year, to celebrate the arrival of the next generation of Seifrieds.

Winemaker Chris Seifried said his wife, Susan, was 37 weeks pregnant and his sister, Heidi, was 35 weeks pregnant.
Mr Seifried said he had wanted to make a Champagne-styled wine for a long time.

Last year, soon after finding out Susan was expecting, the couple stayed in a small village of Epernay in the Champagne region in France for three weeks to find out first-hand.

"I've always been interested in it and last year I sort of thought let's quickly go to France and learn how to make it. Susan got pregnant and so I thought it was a fantastic opportunity to celebrate that, and then Heidi as well. So we see it as a double celebration of the next generation."

Mr Seifried said after spending time in the Champagne region he wanted to make a wine that emulated that style.
"I'm trying to make this in old-world style using traditional methods like handpicking methods - not rushing it, the sugar level, the ripeness - so hopefully it turns out well."

Mr Seifried said only wine made from grapes grown 100 per cent in the Champagne region could be called Champagne.

Wine made in a similar style outside the region could be called methode traditionelle.

He had a few different ideas for names for the wine, but couldn't tell anyone yet as it was "secret squirrel" at this stage.

Seifrieds started its annual harvest yesterday, 10 days earlier than usual due to this year's warmer, sunnier summer.
Grapes used in Champagne-style wines were generally picked about two weeks earlier than other varieties, which was another reason the harvest had started early this year.

It was welcome as there was the added pressure of getting the grapes in early so Heidi and Susan could get their feet up before the arrival of their babies.

This year the vineyard plans on hand picking 10 tonnes of chardonnay grapes and 10 tonnes of pinot noir grapes to make the bubbly, which would make about 18,000 or 19,000 bottles.

The wine will be bottled in September or October and aged for three to four years.

"It's quite a long process and basically the wine theoretically should get better with age."

Ad Feedback In three or four years the newest Seifrieds would be at an age where they would be able to comprehend what was going on when the wine was launched, he said.

He would also be putting aside a few bottles for their 21st birthdays.