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
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2 comments:
Sorting Machine, I want.
Will have to persist by hand for our 4 tonne :)
It IS an amazing invention! It'll sort four tonnes an hour. The stuff it finds in the cleanest-looking fruit is scary. I did a piece (with more photographs) just after its installation in 2010:
http://www.drinkster.blogspot.com.au/2010/03/vaucher-beguet-rewrites-history.html
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