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The Winery

Mallee Estate is a family owned and run winery. It is situated on Renmark Avenue, Renmark and was established in 1998 on a 6 acre vineyard of Shiraz.

In 1998 the first crush was 30 tonnes of Shiraz fruit and produced 2,300 cases of wine. The vintages have been steadily increasing since that first year and now the crush reaches over 450 tonnes.

All processes in the winery are done under the watchful eye of the winemakers to preserve the quality of the fruit through to the bottle. State of the art processing equipment is used in the winery from the destemmer/crusher to the tank press, to the  temperature controlled stainless steel tanks and cellar. The winery can crush 20 tonnes of fruit per hour therefore oxidation is minimised and quality is maximised.

The White Wine Making

Great care is taken through all processes of winemaking to preserve the character of the fruit to the bottle. This is done through a mixture of traditional winemaking techniques with the assistance of new technologies.The vines are machine harvested during the cool of the night to increase oxidation. The grapes are then destemmed and crushed into the tank press. The grapes are then gently pressed and the free run juice is cold settled and lightly fined to remove any harsh phenolics. It is then inoculated with yeast and the fermentation is carefully temperature controlled to ensure fruit flavours are maximised. At the completion of fermentation the wine is racked off the lees and stored in stainless steel tank A portion of the wine is then transferred and matured in French oak barriques for six months. The wine is then blended back, cold stabilised and filtered prior to bottling.

 crushed grapestank

The Red Wine Making

Great care is taken through all processes of winemaking to preserve the character of the fruit to the bottle. This is done through a mixture of traditional winemaking techniques with the assistance of new technologies. The old vines are hand picked during the cool morning hours and the younger vineyards are machine harvested during the cool of the night. The grapes are then crushed and destemmed into small fermentation vats and inoculated with yeast. Fermentation's are carefully temperature controlled to ensure fruit flavours are maximised and only soft tannins are extracted from the skins. Near the end of fermentation the skins are pressed off to extract more colour and firm tannins to add depth to the wine. It is then allowed to undergo natural malolactic fermentation in stainless steel tanks. A portion of the wine is then transfered and matured in French and American oak barriques for six to twelve months. The wine is then blended back, bottled and further aged until it is released. This is where the wine is best enjoyed and remembered for its great characters.

 

© Copyright Mallee  Estate Wines Australia, (August 2009).

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