20 February 2012
VINTAGE 2012 KICKS OFF AT YANGARRA
The Olivers of Taranga are usually the first to arrive with their beautiful fruit; they choose to make their top wines at Yangarra. L-R Corrina Wright, Briony Oliver and Don Oliver. Last year they celebrated their family's 170th vintage!
This whole bunch Shiraz was left in airtight bins with CO2 for a few days, to give the natural yeast carbonic maceration ferment a chance to kick in before de-stemming. Photos by Philip White.
The first stalks of vintage.
The stems go off to the mulch heap. Once it's strained, shlooshy waste and hose-down water goes through the new reed-bed filtering tanks which are old rainwater storage vessels half-filled with graded sand and planted with reeds. Before the invention of the sorting machine, which is still a very rare beast in Australia, most of this this stuff went/goes through the fermenter, straight into your glass.
Here they come!
Caviar: off to the fermenter