Showing some love to our 2013 Shiraz ferment

We hand-pick the Shiraz for our Silent Showman wines in small parcels of fruit from targeted blocks in the vineyard and at various degrees of ripeness to achieve the desired qualities in our wines. After gently crushing the grapes we transfer them into open vats, add some yeast and a few other goodies to let the fun begin.

The skins from the fermentation rise to the top of the vat above the fermenting juice so several times a day we manually push the cap of skins back into the juice. This can be done a variety of different ways however at Tallis we like to show our grapes and ferments some love by getting down and dirty in the ferment.  Click on the link below to see the two Tanya"s up to their elbows in red must as we nurture our ferments into producing a sensational wine.

 

 

 

 

Serving wine - getting the temperature right

Getting the temperature right is important. The same wine will smell and taste very different depending on its serving temperature. The tradition of serving all whites straight from the fridge and reds at room temperature may lead to wines not being enjoyed to their full potential. Sparkling wines are best served very cold, around 6 to 8?C. This helps control the mousse while serving. Light table whites benefit from a cool serving temperature around 9?C Serving cooler than this may inhibit the delicate fruit characters in the wine. Fuller bodied whites such as chardonnay and viognier can be served slightly warmer at around 11?C as this allows the textural component of the wine to be appreciated. Making an ice bucket available when serving white wines during summer will enable the wine to be chilled if it warms too much. Reds should be treated quite differently to ensure the wine does not taste syrupy or too alcoholic. If the wine is cellared properly, it will likely be close to ideal serving temperature straight from the cellar. Light to medium bodied reds such as merlot and sangiovese should be served between 14 to 16?C while full bodied reds such as shiraz and cab sauv can be served at the upper end of the temperature scale at 16 to 18?C. If your cellaring conditions lead to your Casino Dkaplan reds being stored at higher than these temperatures, then a short burst in the fridge or ice bucket will bring them back down to a more enjoyable temperature.