As much as our Bobbie is a pleasure to drink, it’s also a pleasure to make! Here’s a brief rundown on the process:
- Once the parcels of fruit are picked by the vineyard team, the grapes are taken straight to the winery where the winemaking team take over.
- Each batch of fruit is handled separately and crushed either to a rotovat, static fermenter or open fermenter depending on the size of the batch. This is the key to our Bobbie Burns Shiraz where each block of fruit is given the individual attention it deserves!
- Fermentation is also important to the style with each batch spending 7 – 10 days on skins, stirred twice daily to extract colour and flavour.
- After fermentation the must is transferred to the press where the wine is separated from the skins and the last bit of texture is extracted.
- Some of the premium parcels go straight to new French oak puncheons where they will remain for at least the next 12 months. The other wines settle in tank before being transferred to 2 – 4 year old French and American oak puncheons. All wines are tasted during their maturation to monitor the balance of oak and fruit.
- After 12 months we are ready to start putting the blend together. This is a time consuming but enjoyable time of the year and many tastings are held!
- Once the blend is ready and winemakers Col, Jules and Ian are fully satisfied that it meets the criteria, it is filtered, bottled and put aside to mature in bottle, for you to enjoy at a later date!
