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