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The Winemaking – The Cutting | Barossa Valley
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The Winemaking

Handpicked Shiraz grapes

Our fruit, handpicked by the family, travels 52 metres from row #1 of The Cutting vineyard to the winery.

Our winemaking technique is an expression of our single-vineyard Barossa Valley sites and the purity of our fruit. We handpick all our grapes, then crush and ferment in our on-site boutique winery. Depending on the season, we often ferment with a portion of whole bunches to increase the perfume and complexity of our wines. We believe that this technique adds energy and freshness to our wines.

At the end of fermentation, we use a basket press to gently separate the skins from the wine. The wine is then transferred to barrels to complete secondary malolactic fermentation. Our Shiraz is matured for up to 20 months in seasoned French oak.  Maturation helps to integrate delicate flavours and tannin structures. Our old vine Grenache, a lighter style of red wine, needs less time in oak.  Bottled without filtration or fining to capture the essence and purity of our fruit and unique vineyard sites.