Wine making is not just an art but also science. Science gives us the knowledge to understand the process of wine making. The moment the grapes are picked determines the acidity, sweetness and flavour of the wine. Deciding the time to harvest requires a touch of science along with old fashion tasting. It also depends upon the weather conditions and humidity. It is preferred to pick grapes by hand as using mechanical tools can be tough on grapes. For years stomping was done by locals with their feet but nowadays everything is more scientific as it is more hygienic and increases longevity and quality of wine.
Any wine produced in the Bordeaux region of France is called Bordeaux wine. With total vineyard area of 120,000 hectares, it is the largest wine growing area of France, producing over 700 million bottles of wine. Most of the wine produced here is red, nearly 89% of the total produce, and rest of the percentage is shared by sweet white, dry white, rose and sparkling wines. Made by more than 8,500 producers, there are 54 labels of Bordeaux wine including Cabernet Sauvignon, Cabernet Franc Merlot, Petit Verdot, Malbec and rarely Carménère.
Moderate consumption of alcohol has always been encouraged as it has many health benefits for some people but when taken in heavy amounts it may bring harmful results. Australian guidelines state that there is no level of drinking alcohol that can guarantee complete safety as the results vary from person to person due to their personality and medical history. The risks that are associated with consumption of alcohol are accidents and injuries, violence under influence of alcohol, reduced circulation, raised stress level and disturbed sleep. But if taken in nominal quantities, alcohol can bring pleasure as well as health benefits.
The Process Behind our Award-winning wines
Owned by the family of wine lovers from Brisbane, we have always kept quality over quantity. To maintain the highest quality standards of our product, we are personally involved at each and every step of wine making, right from harvesting to getting the wine bottled. Our experts decide over the time to harvest the grapes, keeping in mind the weather conditions, in order to give it a special density and taste. Crushing And Pressing is also done with machines to maintain hygiene standards and increase the longevity and quality of wine. Fermentation and clarification is also done under guidance of experts.
Varietal Labelling Of New World Wines
Traditionally the names of the well known wines were on the places of origin such as Burgundy, Champagne, Sherry, Port and Hock. This was also done to give consumers a general idea of the flavour of the wine without actually tasting it. But with the time winemakers are being more adventurous and confident and the customers have become more open to trying new taste and fusions. Also, winemakers rediscovered the art of blending wines, with blends such as Shiraz/Cabernet Sauvignon, Semillon/Sauvignon blanc and the Rhone combination of Grenache, Shiraz and Mourvedre all becoming more common.
In mid-January, farm owners in the cape region suffered serious losses, after the Simonsberg fires damaged orchards and vineyards just outside the Stellenbosch region. Over 2000 hectares was destroyed when the fire broke out. Luckily no buildings or homes were damaged, as fire fighters battled the blaze over days. Many of our neighbouring farms also suffered serious financial losses. Dozens of fire fighters, many of them volunteers have tackled the Simonsberg fire in South Africa’s Cape Wine lands through the night on Thursday 21 January.