Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.

Sarah Ahmed takes a look at the wines produced by this exciting collaboration, founded in 2006 in the Barossa Valley...

North Barossa Vintners
Vineyards in Barossa.

Sarah Ahmed takes a look at the wines produced by this exciting collaboration...

The post North Barossa Vintners: Producer profile appeared first on Decanter.


Sarah Ahmed takes a look at the wines produced by this exciting collaboration, founded in 2006 in the Barossa Valley...

North Barossa Vintners
Vineyards in Barossa.

Sarah Ahmed takes a look at the wines produced by this exciting collaboration...

The post North Barossa Vintners: Producer profile appeared first on Decanter.

Sarah Ahmed takes a look at the wines produced by this exciting collaboration, founded in 2006 in the Barossa Valley...

North Barossa Vintners
Vineyards in Barossa.

In 2006, New Zealander Chris Ringland founded North Barossa Vintners with fifth-generation grape grower Adrian Hoffmann and Nathan Burley, operations manager. The wines were labelled under Ringland’s eponymous brand, as his wines already enjoyed a hallowed reputation – with prices to match.

The source

He had known about the Hoffmann family’s 120ha vineyard holdings in Ebenezer since 1992, when he was making wine at Rockford. Situated on red-brown earth over limestone at the northern end of the Barossa Valley, the low yielding 30-130-year-old Shiraz vines produce fruit that plays into both Ringland and Hoffmann’s preferred style: ‘very concentrated but balanced, layered and textured’, according to Hoffmann.


Scroll down to see Sarah’s tasting notes & scores


Taking full advantage of the Barossa Valley’s warm, dry climate and high sunshine hours, Hoffmann (who makes all viticultural decisions) picks late for maximum flavour accumulation and palate weight. On paper, the resulting high alcohol levels of 15-18% look unwieldy but, whilst arguably passé, my top scoring wine from this tasting was the 18% 2009 Hoffmann Vineyard Shiraz, underscoring North Barossa Vintners’ trump card – balance.

Their stated aim is to make a Shiraz like no-one else in the world can, and they certainly seem to have achieved that goal here: as big-boned as they are densely concentrated, the ripe but powerful acid and tannin structure of these potent wines brings energy, definition and persistence. Save for the 2008 Hoffmann Vineyard Shiraz, there was little evidence of raisining or viscosity.

Flagships


Other articles you might enjoy:

Australian Shiraz: Panel tasting results

New twists on Australian wine classics

Dal Forno Amarone: 1988-2010

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Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.