We are very excited this year as our 2012 Reserve Shiraz is being made at Giaconda. Rick made our 2010 Estate Shiraz, not yet released, but it is looking very smart. From that Rick decided that he would like to make the Reserve with the 30 year old vine fruit we sourced.
On April 14, 2012 the winemaking process began for our 2012 Reserve Shiraz.
The day began with Garry and Andrew (our son) picking up the Reserve Shiraz fruit that had been picked early that morning from the Hamer Vineyard near Yarra Glen and then heading up to Giaconda in Beechworth with the truck and 2.5 tonnes of fruit. This fruit is low cropped (1-1.5 tonnes per acre) taken from 30 year old vines.
On the road to Beechworth.
Garry and Rick discussing the fruit on Garry's arrival at Giaconda.
Nathan unloading the bins.
2012 Reserve Shiraz grapes at Giaconda.
All hands on deck (Rick, Yael and Nathan) to fill the buckets
with whole bunches for the fermenter.
Peter tipping first bucket of partly crushed 30% Reserve
Shiraz into the fermenter.
Garry dropping first whole bunch of 2012 Reserve Shiraz
grapes into fermenter. 30% whole bunch.
The two old boys (Rick and Garry) chatting after bedding down
the Reserve Shiraz fruit in the open fermenter for its
transformation into our 2012 Reserve Shiraz.
The view from Giaconda at Beechworth.