Jesús Barquín and friends have a long-standing love for the great wines of Andalusia. Home to the Sherry Bodegas that have cared for many incredible wines. Now he has become a custodian of some of it’s most revered wines, and, reviving a long lost style of table wine made under flor!
As you drive down the A6 from Paris, turn off at the N74 you start to see grape vines. Initially, you think you’ve gone a little cross-eyed from the long flight. Then you realise your eyes aren’t lying the vines are minute and packed close together!
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.
This will be the first in many articles to help you understand Burgundy, the mythical home of Pinot Noir & Chardonnay.
Understanding Burgundy Starts with the Different Villages & After that it Just Keeps Getting Better!
The Priorat revival has been underway for a few decades now. Add a German Chef to the mix with a vision & the drive to make great wine & the results have been something special.
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!
Tasting a fermenting wine goes against everything you’d do when drinking a finished wine!
Check out how we do it.
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!
All quiet in the Wine Decoded Tiny Winery. Fermentation hasn’t started yet.
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!
Making exceptional wine takes thought and patience. Every step of the winemaking process presents you with a choice. In the winery, it begins when the fruit arrives. ?
Watch as Pinot Noir from Yabby Lake’s Block 2 is sorted by hand & some seriously impressive cutting edge machinery!
The Great Challenge … Finding the Perfect Time to Pick Your Grapes!
Roberto Voerzio is one of the Barolo Boys! He has extreme dedication to quality, his vineyards are spectacular, his wines filled with personality & incredible purity!
Just how do the WINE DECODED crew choose wines to share with you?
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!
We top up the Bathtub Winemaking Projects barrels every two weeks. This 1 minute winemaking quickie explains why!
It’s time to Rack the Wine Decoded Bathtub Shiraz! Decanting it out of tank and barrel removing anything that has settled to the bottom and introduce a little bit of oxygen to help the wine develop.
Pete Schell from Spinifex Wines in the Barossa Valley, South Australia, dropped by Wine Decoded HQ to talk all things Vinous.He’s making some of the funniest wines coming out of the Barossa and has definitely been a leader in making fresher, yummy wines with real personality from the Barossa.
In the latest episode of the Bathtub Winemaking Project we talk about Natural Sedimentation for unfiltered wine. What’s it all about? How does it work?
They always seem to have rustic chewy tannins, savoury fruit, yet retain freshness, not heading to that jammy state and can be incredibly long lived.
In the latest episode of the Bathtub Winemaking Project we talk Oak vs Tank. How does the vessel you mature your wine in change it? What are we looking for and trying to achieve?
Peter Cowley from TeMata Estate in Hawkes Bay, New Zealand, dropped into Wine Decoded HQ to shoot the breeze last week.
Turns out he knows a thing or two about making Filthy Good Vino.
We talked Hawkes Bay, Possums, Art Decco and mostly, vino, taking a look at 8 of his wines.
Stalks can impart an incredible spice into red wine adding intrigue! They also add tannin, some times you want them in your wine, other times you need to remove them! Watch as we remove stalks from our Yarra Valley Shiraz and explain what we were trying to achieve by using them!
Yumminess Has No Limits!
So this happened!