So it’s been almost a year since my last post. Such was life in 2018.
In any case, the main change that happened with the Galotz wine was that instead of getting Grenache grapes from Heathcote, I was offered Cabernet Sauvignon from Gippsland instead thanks to Satchy (Marcus Satchwell or Dirty Three Wines). Long story, but let’s just say the vineyard manager of the Grenache grapes was a floozy.
So there was obviously then a label change and an adjustment to the final wine.
I decided on luncheon Claret – a medium-bodied wine style that could be enjoyed casually, without prejudice and with friends and family.
The grapes arrive in April and were gently crushed into two vats. After a day of soaking they were innoculated with some red wine yeast (my favourite part).
Hence followed several weeks of foot plunging and moving the vats in closer proximity to a fireplace where I could really crank up the warmth as the weather in my cool Victorian country town began to cool.
After a few weeks on skins they were pressed off in an old-school basket press and proceeded to undergo malolactic fermentation in a stainless steel vat.
Minimal fining and sulphur were used during the whole process.
The result is a pure, young and fresh fruited Cabernet Sauvignon with enough bite to keep everyone entertained.
See attached gallery below for some pictures or click here for some video footage of the good times.