|
Timing of the pick is critically controlled by God and the winemaker (whom growers sometimes refer to as ‘god’!) looking for ripe flavours and sugar levels that will return an alcohol of between 13.5% and 14.5%
The fruit is then crushed into an open fermenter, inoculated with a specific yeast, allowed to climb to a warmer temperature (approx 28C) before being cooled and pressed from the skins and pips (marc). The wine is again inoculated with another yeast for malo lactic fermentation and immediately transferred to one year old American oak (33%) barrels and older barrels (the rest). Removal of sediment (racking) then takes place three times and gently filtered prior to bottling in about 12 months from picking.
|
|
We continue to produce a red wine that you are proud to offer to your friends.
The fruit was hand picked at Louisa’s Vineyard, Mudgee on March 13th. It seems that Thursdays are our day at the winery.
All the fruit from the vineyard experienced a very dry Spring into a wetter Summer which led to a lighter wine than we would normally expect. Suitable for aperitif, pork and pasta dishes.
However the suffused colour belies a beautiful wine with rich raspberry and passionfruit aromas that will mature over the next 2 to 3 years, with a bright future until 2013/14 with proper storage.
Winemaker was Michael Slater at Robert Stein’s Winery, Mudgee. 13.1% Alcohol
|
