The winemaker’s hands – April 2017

He is up plunging the wine every 6 hours, as well as doing all the lab tests to monitor the progress of the wine.  Tending to the 7 tonne of shiraz fermenting at the moment.

But work does not stop in the vineyard either.  Patrols to scare off kangaroos and birds, are routine – he is trying to protect the 3 tonne of grapes still out on the vines.  These he plans will continue to ripen to very sweet to make into a fortified “sticky” wine.

By the end of the week the wine will have finished fermenting.  The liquid wine will be pumped into maturation vessels.  And then the winemaker jumps in the vats and shovels the skins into the press, to squeeze those last flavours out of the precious grapes.

Every step of the process is done by hand, mixing traditional methods with modern technology.  You certainly need to be passionate to be a winemaker.