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Red Winemaking

The Mudgee Valley is best known for its big and earthy reds ; with Shiraz and Cabernet Sauvignon being the Benchmark varieties.

Most of the Reds are whole bunch fermented in stainless steel open tank fermenters as well as Potters (Harry 1, 2 and 3). Foot stomping is an age-old technique still employed at Robert Stein (celebrated in our annual Footcrush Feast every March) for its uniquely gentle extraction of juice and flavour. A percentage of the Shiraz will be wild yeast fermented to gain further complexity in the wine, rather than using a more predictable, cultured yeast. As the fermentation begins to gain momentum, a cap of skins and solids forms above the juice. This cap contains much of the flavour and elements necessary to produce exceptional Shiraz and each tank is hand-plunged three times daily during fermentation to enhance the final quality of the wine. The Shiraz is aged in new and one year old French and American Hogsheads.

Other reds such as the Shiraz Viognier, Merlot and Cabernet Sauvignon are made in a similar way. However the grapes are usually gently crushed and a cultured yeast for a more controlled fermentation. Shiraz Viognier is a fairly recent acquisition to our range, with our first wine being released in 2008. With co-fermentation of Viognier skins and Shiraz berries, the extraction of aromatics, colour and flavour profile makes for a wonderful resulting wine for our premium range.

Our Reserve Range of Shiraz and Cabernet Sauvignon are treated with greater respect. Selection of the best grapes possible, right through to barrel selection is paramount in sustaining the quality of wines released under our Reserve Range