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.
We distill small batches of fine gin using locally grown Glenpatrick botanicals.
See also Mrs Baker’s Still House.
We also make liqueurs:
- Orange triple sec – flavoured with wild Glenpatrick oranges. (Cointreau is the most famous Triple Sec.)
- Blueberry mistelle liqueur – “Out of the BLUE berry liqueur” – with seasonal blueberries from our good friends at the Elmhurst Blueberry farm. Ingredients just fresh local blueberry juice and local grape spirit.
Celebrating the netting team who got 12km of net hung and clipped in the vineyard. Protecting a fantastic crop of shiraz.
A large gang of pruners swept through the vineyard. Nearly completing all the pruning in one day. And it was a perfect sunny Glenpatrick winter’s day for it too.