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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.
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Our
Winemaker – Peter Kelliher
Peter has a science degree from Melbourne University and 14 years winemaking experience. 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.
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