These variations of growing conditions from site to site include vines planted in north-south rows or east-west rows, on the foothills (cooled by gully breezes) or on the flat of the Valley floor, in red brown earths, sandy loams or dark clay soils. All of these variations (and more) contribute to the diversity of flavours that Barossa Shiraz can exhibit, hence our “Barossa Patchwork”.
A combination of small (8 tonne) and medium size (25 tonne) static fermenters have been used, with a fermentation cycle of between 8-12 days. The natural or ‘wild’ yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. The majority of parcels were then run to barrel, the result is a wine with excellent depth of colour, richness and complexity.