The 2017 growing seasoned for the Barossa started with a wetter than average winter and spring. This, combined with below average temperatures in December, January and February, resulted in a later harvest than we've seen in many years. With the good soil moisture and cooler temperatures the grapes ripened more slowly, enabling a gradual accumulation of sugars and flavours, producing full flavoured wines which retained their natural acidity and freshness.
After crushing and destemming, the parcels of fruit were fermented separately in traditional style fermenters. The wines were gently pressed, racked and transferred to French, American and Hungarian oak for 12 months maturation before blending and bottling.
Richard Mattner - Winemaker
Growing up in the Barossa Valley, winemaker Richard Mattner was never far from wine. His grandfather's vineyard at the highly-regarded Light Pass district was Richard's playground during the school holidays. Upon leaving school, Richard gained employment as a cellar hand and began a career in the wine industry in 1993. Richard was destined to be a winemaker and in 2004 he graduated from Charles Sturt University with Bachelor of Applied Science (Wine Science). Richard says winemaking is an art and just another way of creatively expressing himself. In addition to his passion for red wine, Richard has a keen interest in all things sports and loves nothing more than to relax with friends and enjoy a char-grilled scotch fillet on the barbeque perfectly matched with a bottle of wine, of course.
