Title: Henty Estate - Hamilton Victoria Link: Contact us Link: Website home
Title: Henty Estate - Hamilton Victoria
Link: Henty wine region Link: Our labels Link: The vineyard Link: White wine making Link: Red wine making Link: The wines Link: Wine sales Link: Wine Reviews
 

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Image: Rubber rollers gently break the grape skins to release the juice
Rubber rollers gently break the grape skins to release the juice

image: Grapes are hand plunged during the fermentation process giving marvellous colour extraction
Grapes are hand plunged during the fermentation process giving marvellous colour extraction
 
Cabernet Sauvignon
Our cabernet achieves full ripeness at the end of April or early May in most seasons. The hand picked grapes move from the vineyard to the winery in superb condition. The grapes are gently crushed and destemmed directly into open vats to begin fermentation.

The fermenting juice is regularly hand plunged to ensure good colour extraction. At the completion of fermentation, the must is basket pressed and the wine transferred to temperature controlled stainless steel tanks where it undergoes malolactic fermentation.

The wine is then transferred to a combination of new and second use French barrels where the wine is matured for twelve months. The wine is then blended prior to bottling and further bottle ageing.

Grapes are hand plunged during the fermentation process giving marvellous colour extraction.

Shiraz Cabernet

Shiraz and Cabernet grapes mature in late April in most seasons. The grapes are crushed and fermented separately before basket pressing, malolactic fermentation and barrel ageing for twelve months.

Extensive blending trials are undertaken to ensure we achieve the perfect balance between these two complimentary varieties. The final blending occurs in stainless tanks for one month prior to bottling.

Our basket press enables gentle extraction of the wine at low pressures.

In the winery grapes are gently processed with minimal interference during vinification. Our main line of barrels are imported from the Berthomieu Tonnellerie in the Loire Valley with seasoned oak sourced from the Vosge, Allier, Nevers and Troncais forests.

We engage the services of Mobile Wine Processors to ensure the highest quality process at this final stage of wine production.

The final result, wine of superb flavour for your enjoyment.

Updated 22 August, 2008

Contact: Henty Estate   RMB 4735 Hamilton Victoria 3300   Phone / Fax 03 5572 4446   Email wine@henty-estate.com.au