There is a lot of care that goes into growing and making our Yarra Valley Reserve Syrah and here’s why….
The Old Hill A8 Shiraz block consistently delivers excellent quality fruit, producing only about 4.4 tonnes per hectare (= 30 hectolitres per hectare) from vines planted in 1971 (yep, that’s 40 years ago).
The grapes for the 2010 Vintage were hand picked on the 1st and 2nd March at 12.8 Baume in the cool of the morning (9 degrees to be exact) and delivered into the winery in small crates. The vineyard lads had done their part.
The grapes were hand-sorted into the open fermentation vats with 40% destemmed fruit and 60% whole bunches (just very lightly foot-stomped). What followed was about 3 weeks of maceration, wild yeast fermentation, hand-plungin’, more foot-stompin’, gentle post-fermentation pressing, settling and gravity feeding into barrels. The winery crew had nearly done their part.
Then it was a waiting game as the wine was left to mature in barrels for 10 months. Lots of sitting around, reading newspapers, drinking coffee … waiting… patiently. Finally, it was racked (again by gravity) and filled to bottle without fining or filtration. Can you feel the winemakers relief?
Click on this link to check out these pikkies of the people and process that go into making this very fine wine. All for your enjoyment!
To find out a little more about winery life, follow me on twitter http://twitter.com/DeBortoliWines
Who wouldn’t get excited about a glass of Gamay. Think gorgeous Beaujolais (no, not nouveau; I am talking about the more serious stuff) and you are on track. Medium bodied red wine; plump and slightly spicy, black cherry and briar characters. Delicious with gnocchi and pine mushrooms.
Who wouldn’t get excited about a glass of Gamay. Think gorgeous Beaujolais (no, not nouveau; I am talking about the slightly more serious stuff) and you are on track. A medium-bodied wine; rather plump and slightly spicy full of black cherry and briary flavours.
We purchased the fruit for this ‘frighteningly drinkable wine’ (Steve Webber’s description) from the Roundstone vineyard owned by John and Lynn Derwin. They have been growing Gamay since 1998 but unfortunately they lost their winery, home and restaurant in the 2009 Black Saturday bushfires. The Derwins were fine, the Gamay survived the ordeal and John and Lyn kindly sold the fruit to us. Lucky us.
When we first released the Vinoque Gamay in April 2012 it happily coincided with mushroom season. Pine Mushrooms to be exact. As Autumn turned into winter, we gulped down the Gamay with mushrooms tossed through some gnocchi. In fact if Steve had his way, we would have been drinking it out of tumblers too.
To find out a little more about winery life in the Yarra Valley, follow me on twitter http://twitter.com/DeBortoliWines