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Winemaking

Château Tanunda produces superb handcrafted wines that are sourced from the finest quality Barossa fruit.

 Senior Winemaker, Neville Rowe, showcases his decades of fine winemaking experience supported by a team of experienced international winemakers, driving a clear focus on only the finest craftsmanship in their winemaking.

Every year vintage runs from February until April/May, with white varieties picked before reds, and typically the vineyards in the warmer Barossa Valley floor picked before the cooler Eden Valley. 

Each parcel brought into the winery is individually graded twice before blending.

We handcraft our wines by combining traditional methods and modern technology. Our limited release wines are hand-picked, destemmed but not crushed, basket pressed and are neither fined nor filtered. We believe in minimal intervention to allow the true character of the grapes to express themselves.

The combination of traditional methods with the best technology creates a unique character in the wines. Barrel aging and master blending is our skill and art form. The vineyards are our soul; the basket press winery is our heart; the wines are our passion; everything is finely tuned to produce delicious, distinctive and elegant wines.

 We employ minimal fruit handling techniques. The style of the wine is both elegant and expressive, without being over-extracted or aggressive. That is our commitment to our House Style – the “Châteauness”. 

Some of the techniques that set our style apart are: 

  • DE-STEMMED – reducing harsh tannins.
  • WHOLE BERRY FERMENTS –small batch temperature controlled 3 ton fermenters and old and new oak.
  • INDIGINEOUS CHATEAU YEAST – evolved at the Château that contributes to primary and malolactic fermentation
  • HAND PLUNGED – Delicate, hand-crafted procedures
  • INNOVATION: Basket Press Technology imported equipment from France. The Rolls Royce of Winemaking.

 The specially imported winemaking equipment from France is considered the Rolls Royce of Winemaking. Delicate pressing occurs in cycles of up to 24-hours results in a clarity of style and fruit not achievable by any other modern press.

From there the barrel selection for each wine is stringent and the selection depends on the vision Neville has for each individual parcel. This leads to the choice of American vs French oak, barrel size (Barrique 225L, Hogshead 300L, Puncheon 500L) and the age of those barrels, whether seasoned or new barrels and the duration of maturation in barrel. Château Tanunda winery and barrel storage have over 2000 barrels of maturing wine at any given time, all being monitored in their development and flavours with regular sampling and analysis. 

After maturation is complete, the wines are blended and assembled in preparation for bottling. Many wines are held back for further bottle maturation of between 6 months and up to 24 months for the Everest wines before release.