Tag Archives: Winemaking

The Vincast Episode 124 – Matt Holmes from Bannockburn Vineyards

Matt Holmes’ winemaking career has come full circle. His first short experience as a chief winemaker was at Bannockburn Vineyards, stepping into a role that was vacated just before vintage, but in effect was a caretaker position until the new winemaker was appointed. Following that he gained experience all over the world, before recently returning to Bannockburn to become the permanent chief winemaker. We spoke on this episode about his amazing journey, and what excited him about the new opportunities that Bannockburn and Melbourne offer.

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Matt Holmes from Bannockburn Vineyards

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Let’s Taste – Mac Forbes Coldstream Pinot Noir 2015

If you haven’t listened to it already, on Episode 123 of The Vincast podcast I chatted with winemaker Mac Forbes, who has been working for over 10 years to change perceptions of sub-regional Yarra Valley. He generously gave me a bottle of his 2015 Coldstream Pinot Noir and I was thrilled to share my impressions of the wine here on Let’s Taste. I was particularly thrilled to share the experience with my six-month-old son Ollie!

Mac Forbes Coldstream Pinot Noir 2015 – RRP $50.00

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September 27, 2017 · 8:57 am

The Vincast Episode 123 – Mac Forbes from Mac Forbes Wines

Having worked in the Yarra Valley and spent plenty of time driving around it, I’m amazed at how geographically large and diverse it is. Mac Forbes has been one of the most important wine producers that has attempted to show how different each part of the region can be. He does this through the medium of grape variety, having released a number of sub-regional wines every vintage since 2004. I was thrilled to sit down with him and hear more about his journey and what led him to take such a serious risk in choosing this approach.

Follow Mac Forbes on Twitter, Instagram and Facebook

Follow James on TwitterInstagram and Facebook

Subscribe to the Intrepid Wino channel on YouTube and watch a few videos!

Follow The Vincast on Twitter and download all the previous episodes here

Subscribe to the podcast on iTunesStitcherPlayerFM or Podbean, and don’t forget to rate and review!

Check out the Ear Buds network on Facebook!

Mac Forbes

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The Vincast Episode 122 – John Harris from Mitchell Harris Wines

Growing up in Ballarat, John Harris graduated from Charles Sturt University with a degree in oenology in 1999, and soon took up a position at Domaine Chandon. Over the next seven years he gained much experience and by the end of his tenure was in charge of sparkling production for the Yarra Valley-based operation. In 2008, along with his wife’s extended family, he began the Mitchell Harris brand that would eventually be based in their mutual home town of Ballarat.

Follow Mitchell Harris on Twitter, Instagram and Facebook

Follow James on TwitterInstagram and Facebook

Subscribe to the Intrepid Wino channel on YouTube and watch a few videos!

Follow The Vincast on Twitter and download all the previous episodes here

Subscribe to the podcast on iTunesStitcherPlayerFM or Podbean, and don’t forget to rate and review!

Check out the Ear Buds network on Facebook!

John Harris

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Let’s Taste – d’Arenberg Red Wines September 2017

Certainly not for the first time I’m looking at some wines from iconic McLaren Vale-based producer d’Arenberg, from a box of samples sent to me recently. Let me know your thoughts about these wines in the comments below!

Wines tasted;
d’Arenberg “d’Arry’s Original” 2014 – LUC $18.00
d’Arenberg “The Footbolt” 2015 – LUC $18.00
d’Arenberg “The High Trellis” 2014 – LUC $18.00

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Vino Intrepido 2017 Part Three – The Press

Increasing the volume of fruit for this vintage meant a lot more pressing. Luckily that was largely automated thanks to the pneumatic press, but there was quite a lot of manual labour required, bucketing solids into the press. Six separate skin-contact ferments were all press at different times, and every time the press needed to be cleaned. The pressing program was as follows;
– One of two tonnes of Riverland Vermentino were fermented on skins in two separate ferments. One was pressed immediately after the completion of fermentation, spending a total of nine days on skins. The other was pressed twelve days later, spending a total of three weeks on skins. Both were transferred to neutral white barriques for ageing.
– One tonne of Mildura Nero d’Avola was de-stemmed and split into two fermenters. After only two days of fermentation one half-tonne was pressed and completed fermentation in a stainless steel tank, whilst the other half-tonne completed fermentation on skins but was pressed soon after, a total of 10 days on skins. Each press went to a 300L mature hogshead barrel for ageing.
– Two tonnes of Pyrenees nebbiolo were de-stemmed and split in half. Both finished fermenting on skins. Nothing was added or removed from these ferments. One tonne was pressed after 15 days on skins, the other spent 56 days on skins. They were split between 2010 and 2012 vintage barriques.

Vino Intrepido is a (soon to be launched) brand that combines great Italian grape varieties with great Australian wine regions and growers, experimenting with different winemaking techniques to bring you delicious wine! If you are interested in finding out more, please get in touch via email on vinointrepido@gmail.com

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July 5, 2017 · 8:24 am

Vino Intrepido 2017 Part Two – Fermentation

The 2017 vintage was very prolonged, and each of the three varieties finished fermenting before the next one arrived. The fermentations were as follows;
– Two tonnes Riverland Vermentino were split in half – one tonne was pressed and one tonne de-stemmed for skin-contact fermentation. Half of the pressed juice was transferred to neutral barriques for barrel-fermentation, the rest fermented in stainless steel. The two skin-contact ferments had a neutral commercial yeast added to help them through ferment.
– One tonne of Mildura Nero d’Avola was de-stemmed and split into two fermenters. After only two days of fermentation one half-tonne was pressed and completed fermentation in a stainless steel tank, whilst the other half-tonne completed fermentation on skins. Due to the low acids and high pH, tartaric acid was added to help balance the wine.
– Two tonnes of Pyrenees nebbiolo were de-stemmed and split in half. Both finished fermenting on skins. Nothing was added or removed from these ferments.

Vino Intrepido is a (soon to be launched) brand that combines great Italian grape varieties with great Australian wine regions and growers, experimenting with different winemaking techniques to bring you delicious wine! If you are interested in finding out more, please get in touch via email on vinointrepido@gmail.com

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July 4, 2017 · 11:20 am

Let’s Taste – Billanook Estate Barbera 2013

Whilst the D’Aloisio family have been involved with agriculture in the Yarra Valley since the 1960s, it wasn’t until 1994 that they planted their own vineyards. Starting with the most important varieties for the region (Cabernet Sauvignon, Shiraz, Merlot, Pinot Noir, Chardonnay and Sauvignon Blanc), they have since diversified with alternative varieties. Barbera is one of those grapes, and I was excited to try a bottle of their 2013 vintage. Let me know what you think in the comments below!

Billanook Estate Barbera 2013 – $22.00 at Atlas Vinifera

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June 28, 2017 · 7:07 pm

Let’s Taste – Frankly, This Wine Was Made By Bob Riesling Petit Verdot Merlot 2016

The first I became aware of Bob Colman was as a listener of my wine podcast The Vincast, and met him in person at Rootstock Sydney 2015. He’s been a fan of the new wave of low-intervention wine in Australia, and started making his own using fruit he purchased, made in his shed in the Blue Mountains. This is own of his 2016 wines, which he donated to the cause whilst visiting Melbourne recently. Let me know what your thoughts are in the comments below!

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June 12, 2017 · 11:02 pm

Vino Intrepido 2017 Part One – Processing the fruit

To say that the 2017 vintage was different to the 2016 vintage would be one of the biggest understatement ever. Just speaking personal circumstances, this year not only did I finish up with my employer of over three years and start with a new importer/wholesaler, I also welcomed the arrival of my first child! Considering the location I made my wine at this year is a lot further from home than last year, I wasn’t able to be at the winery as much this year. Then I ended up increasing production from one tonne to five tonnes! I also worked with three new varieties; vermentino, nero d’avola and nebbiolo. Finally, the 2017 vintage was late and long; first grapes arrived on the 19th of March and last were the 24th of April!
On this Part One video I process all the fruit. Processing involves the intake of grapes, and making the first decisions for the wine (whether to press, whether to de-stem, whether to do neither). This is all before the fermentation begins and it transitions towards wine.
Vino Intrepido is a (soon to be launched) brand the combines great Italian grape varieties with great Australian wine regions and growers, experimenting with different winemaking techniques to bring you delicious wine! If you are interested in finding out more, please get in touch via email on vinointrepido@gmail.com

Ricca Terra Farms – http://riccaterrafarms.com.au
Chalmers – https://www.chalmers.com.au
Malakoff Vineyard – https://www.facebook.com/Malakoffestatevineyard/

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May 25, 2017 · 4:58 pm