Mar 28 2012
Located in the center of Barossa Valley in Australia is Elderton Wines, which is a small winery run by a family. Even though the vineyard has been producing grapes since 1894, it was only in 1982 when the owners decided to produce labeled estate wines for reselling. It was only after eleven years,in 1993, when the winery earned a name when it bagged the Jimmy Watson Trophy at the Melbourne Wine Show.
Wine & Spirit Magazine later on acknowledged the winery when it was included in their Top 100 Wineries in the World in 2005. Perhaps the driving force behind its success is the immense seventy-two acres of vineyard that sprawls throughout Barossa Valley. Elderton winery produces top-quality grape varietals every year. It’s quite obvious that these grapes produce high-grade wines.
The winemaking beliefs that this winery follows probably has a lot to do with the overall success of its wines. Staying true to the variety of the grapes they use is the simple value they observe. Therefore, they come up with classic and balanced wines. The team players devote strict attention to detail, and they utilize a novel and state-of-the-art winemaking facility. These factors make their wines exceptional.
How does a remarkable company choose the grapes that they will process into wines? Well, the Elderton experts ensure that they select white grape varieties late at night when the weather is cooler. They do this to make sure that the grapes are in the perfect temperature just before these are pressed and fermented at around 14-16 degrees Celsius. Once the fermentation is over, the white wines will undergo preparation for bottling before it’s delivered.
The red grapes are selected in the same way before these are fermented at a temperature that’s often in the 20-24C range. Afterwards, the grapes are fermented to dryness in air bag presses that release most of its color and complex tannin structures. When the dry fermentation is finished, the experts of Elderton mixes back the grapes into the total mixture. Finally, it will be sent to maturation cellars with controllable temperature.
Until the time comes when it’s ready for more blending, the reds will stay in the cellars for monitoring The wines may be bottled only after all these. This process allows the winery to maintain the high quality of wine that has been their trademark for many years.