17 Feb Crush Day Two: Sparkling Polly Jean Shiraz Rosè
Crush Day Two: Sparkling Polly Jean Shiraz Rosè
On Tuesday 15th of February we crushed 6.4 tonnes of Shiraz which is destined to become our 2022 Sparkling Polly Jean Shiraz Rosè.
The fruit was picked in the early morning and tipped into the fruit receival bin using dry ice to prevent oxidation, before being destemmed.
The fruit then travelled over to our sorting table to remove all leaves and green matter, before being pumped into tank for 4 hours to extract the beautiful colour of the fruit, which will ultimately give our Polly Jean Rosè it’s distinctive vibrant hue.
After 4 hours it was then pumped into our press. The free run was captured and the pressings went into a second tank. Both tanks will now be held at 0°C for 7 days to settle the solids.
After 7 days the clear juice will be racked off, the juice will come up to 12-14°C and be inoculated with yeast to start primary fermentation (yeast eating glucose and fructose and producing alcohol).
The wine will be lovingly cared for by our winemaking team before it will be ready for bottling in roughly 12 weeks time.
Keep an eye out – as you can see the colour is special already!
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