Lake Cooper Estate | Wine Making

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The process we use to make quality wine is:

ü Vines are machine harvested in the cool of the evening, or early morning, destemed and crushed .
ü A yeast starter is added to the grape juice.
ü Fermentation normally takes 7-12 days, often reaching a temperature of 26 degree C and is kept cool to enhance fruit characteristics.
ü The must is pressed to gain maximum colour, tannins and juice.
ü Juice extraction is 650 litres per tonne.
ü The juice is settled for 24 hours and placed into American Oak.
ü After malolactic fermentation the wine is racked, blended, filtered and bottled 12 months
later.

Our Winemaker – Peter Kelliher

Peter has a science degree from Melbourne University and 14 years winemaking experience. For his Ada River label he has produced ranges of wine from Gippsland, Yarra Valley and Heathcote regions.

James Halliday has recently rated Ada River as one of the best produces of Heathcote Shiraz.

The natural style of our Lake Cooper wines, made by Peter, have rich and ripe flavours. The full body and fine tannins will ensure long lived wines while the soft, smooth velvety textured palate means the wines can be enjoyed in their youth.