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Oakvale Wines

James Becker
5 February 2016 | James Becker

Winemaking Action 2016!

Slow and steady does it for the 2016 vintage. So far we have received our Verdelho and Semillon grapes with more to come soon! We’ve decided to do a few new things this year just to add a little spice to life. In addition to making our traditional Verdelho, we’re also trialling some extended skin contact as well as time spent in our Nomblot Egg during fermentation. 

Now, what does all that even mean?? Verdelho is considered to be an aromatic variety, by leaving it in contact with its skins we expect to get much more tropical and floral aromas. Skin contact on white wines also leads to a little more texture and even some tannin structure. Due to the shape of the egg you get constant lees (dead yeast cells) stirring and contact with oxygen which will soften the flavours imparted from the extended skin contact.

Jury is still out on how well this will go but we are very excited for this experiment! 

We are also expecting to receive a brand new (to us) grape variety. Friulano aka Sauvignonasse aka Sauvignon vert. Clearly it is a grape of many names as well as flavours. It's a white grape known to be full bodied with moderate acidity, floral aromas and delicate fruit flavours.  Originally grown in the Friuli-Venezia Giulia region of Italy, we will be getting this fruit from Rutherglen. 

Meanwhile, the reds are all still happy hanging on to the vines getting good and ripe. They should start coming in in the next week or so. Stay tuned for the progress!

Oakvale- “Drink Better” 


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