Pressing

Today the wine is being pressed to separate the liquid wine from the grape skins and pips.   Ben is in the wine vat shoveling the must out into the press. Andrew is ready to operate the press.

Filling the press

Next the wine is stored in maturation vessels (like barrels) for the next few months, to allow favours to develop.

 

Berry Sensory Analysis

As we get closer to harvest we are looking for the flavour development in the flesh, the skins, and the seeds. Berry Sensory Analysis looks at the important qualities of tannin, acidity, and sugar content.

If you would like to be involved with this year’s harvest, send an email to winery@wimmerahills.com.au. That way we can keep you updated as we are expecting to pick the fruit very soon.

 

Nearly ready for harvest

oooooh can you feel it? That special day, that comes but once a year, no not Christmas… grape harvest.
The whole year of pruning, irrigation, mowing, netting, pest control is all for that one euphoric time of “bringing in the harvest”.
The berries have turned the blue-black colour, now the sugar content increases. And you know, the higher the sugar the higher the alcohol content of the wine. Not long now