Size & Type
Other
It’s a busy day in the Tiny Winery today! It’s 449 days since our beautiful Shiraz arrived in the winery.
Blending time … mostly!
Alcoholic fermentation has finished and the Bathtub Winemaking Project Shiraz has been pressed and is now resting in either tank or barrel.
Malolactic fermentation has started converting malic acid to the softer lactic acid. We need to start raising the wine, the process of élévage begins.
We’ve been working hard on the Shiraz in the Bathtubs to get the texture just right!
Now one of the critical steps … pressing! Get it wrong & all that work will be for naught.
Spice, Perfume, Tannin .. some like it strong, some like it weak, some with a splash of milk, lemon, or a spoon of sugar!
We like our stalks in wine!
Guiding ferments during the peak of ferment requires wisdom & agility.
There is an infinite number of actions you can take & an equal number of things that can go wrong!
Pumping over is just one of the ways.
Our whole bunch Shiraz ferment is starting to kick. Now it’s time to think about fermentation temperature & ongoing tannin management
It’s school holidays and that can mean only one thing, time to put the kids to work stomping grapes!
Day 1 – After a long wait our Yarra Valley Shiraz is off the vine & in the winery!
We’ll be posting updates as the action happens. Stay Tuned!
The Great Challenge … Finding the Perfect Time to Pick Your Grapes!
When the Colour Starts to Change we Know Vintage is Just Around the Corner!
Hitting the Vineyards to Find Out Just What it Takes to Grow a Yummy Grape at the very site Wine Decoded sources it’s fruit from for the Bathtub Winemaking Project!
Tasting a fermenting wine goes against everything you’d do when drinking a finished wine!
Check out how we do it.