Great to meet so many wine lovers this weekend at Grampians Grape Escape. Smoking Bishop went through the roof – we’ll be filling back orders this week. The Nude Shiraz has a whole new band of followers.
Everyone loved the vertical tasting of the Dedication 2010, ’09 and ’08.
A couple of great wine tasting events over the past few weeks: “Seriously Shiraz” in Ballarat and “ten2one” in Avoca.
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.
Avoca River Wine Festival today. Wine enthusiasts were able to browse through the great wineries of the Pyrenees. Fantastic event.
4.5 tonnes picked over two days. Excellent flavour in the berries. Can’t wait to taste the wine. Loud and crazy picking crew, singing and laughing their way through the vine rows.
On Thursday and Friday we were part of the Autumn Flavour Exchange wine and food event. We were show casing our vertical tasting of 2008, 2009 and 2010, a huge success.
Rachy and Steph won the “fat boys” 3000mL Dedication Shiraz 2010.
But you will have to wait a little longer. These little babies wont be ready for drinking for another 8 – 10 weeks.
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 firstname.lastname@example.org. That way we can keep you updated as we are expecting to pick the fruit very soon.
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
Pruning at Wimmera Hills Winery finished on Saturday, it is always a huge relief when pruning is finished. There was a team of 8 pruners, here is Magnus and Benjamin showing off their pruning style.