WINE PORTFOLIO
This is a rich, ripe Shiraz blended from four of the oldest vineyards in the Southern Barossa Valley. These vineyards are all “dry grown’ - the only irrigation comes from the heavens, and generally these vineyards yield less than 1 1/2 tonnes per acre. The four vineyards range in age from 45 years old to 80 years of age.
The grapes are fully ripened to between 13.5 & 15 Baume. Harvest time is determined by flavour, not just sugar level. Picking is carried out during the warmer part of the day to take advantage of the warm ambient temperature of the fruit. The grapes are crushed and immediately inoculated with a Rhone yeast isolate chosen for its ability to enhance aromas of black pepper and cassis. Due to the ambient temperature, fermentation commenses immediately.
I have designed my own 5 tonne stainless steel fermenters which take advantage of all the benefits of traditional submerged cap (solids) fermentation, combined with the modern technology of “in place” temperature control and ease of cap management.
Onset of fermentation is allowed to reach temperatures in excess of 30C for the initial 2-3 Be. Then the must is cooled gradually down to ~15-20C. The juice is drawn from a racking valve on the side of the tank and pumped back over the top 3-4 times/day to cool the skin cap and extract colour and tannin.
The individual parcels of fruit spend 7-18 days on skins and a decision to drain and press is based on tannin extract and colour. The “free run” juice is drawn away and the skins are gently but totally pressed in a willmes membrane press. Generally the pressing wine is immediately blended with the free run juice but only after trial blending.
The pressed wine is roughly settled and transferred to barrel - French and American oak hogsheads are used. After primary ferment is completed, the barrels are racked. The wine is inoculated with neutral MLF bacteria and returned to the same barrels. Malo-lactic fermentation is monitored and after completion, the wine is racked, sulphered and acid adjusted.
The wine is then left to mature with one more barrel racking and regular topping for the 18 months spent in oak. it is then racked to stainless steel tank and settled, then assessed for finings/additions/filtration prior to bottling.
The grapes are fully ripened to between 13.5 & 15 Baume. Harvest time is determined by flavour, not just sugar level. Picking is carried out during the warmer part of the day to take advantage of the warm ambient temperature of the fruit. The grapes are crushed and immediately inoculated with a Rhone yeast isolate chosen for its ability to enhance aromas of black pepper and cassis. Due to the ambient temperature, fermentation commenses immediately.
I have designed my own 5 tonne stainless steel fermenters which take advantage of all the benefits of traditional submerged cap (solids) fermentation, combined with the modern technology of “in place” temperature control and ease of cap management.
Onset of fermentation is allowed to reach temperatures in excess of 30C for the initial 2-3 Be. Then the must is cooled gradually down to ~15-20C. The juice is drawn from a racking valve on the side of the tank and pumped back over the top 3-4 times/day to cool the skin cap and extract colour and tannin.
The individual parcels of fruit spend 7-18 days on skins and a decision to drain and press is based on tannin extract and colour. The “free run” juice is drawn away and the skins are gently but totally pressed in a willmes membrane press. Generally the pressing wine is immediately blended with the free run juice but only after trial blending.
The pressed wine is roughly settled and transferred to barrel - French and American oak hogsheads are used. After primary ferment is completed, the barrels are racked. The wine is inoculated with neutral MLF bacteria and returned to the same barrels. Malo-lactic fermentation is monitored and after completion, the wine is racked, sulphered and acid adjusted.
The wine is then left to mature with one more barrel racking and regular topping for the 18 months spent in oak. it is then racked to stainless steel tank and settled, then assessed for finings/additions/filtration prior to bottling.
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