Chateau Tanunda, a busy ER at harvest time

Mar 04, 13 Chateau Tanunda, a busy ER at harvest time

Posted by in Australia, Travel

I’ve never actually visited a winery while they’re in the middle of harvest so it was fun and exciting to be there. Dodging tractors, forklifts, hose pipes, wet floors and empty barrels while de-stemming, crushing and fermenting is going on literally right under your nose makes it a whole lot more exciting then the usual “…and here is where we keep the barrels…” Although I still did spy roomfuls of barrels. *Geek Alert* I never get tired of the sight and smell of resting barrels. My guide was the effervescent senior winemaker of Ch. Tanunda, Stewie Bourne. A bundle of energy who came bouncing into the tasting room and immediately offered to make us all espressos, (although I don’t think he needed another one) before we visited the vats. Stewie compared the winery to a hospital emergency room and he and his staff are the ER staff. Their job is to take the car crash victim (the ripe grapes) from the vineyard and get them in the vats (IC) as soon as possible, hopefully they make it through IC and then off to the wards (tanks) where they can rest up before being discharged to the general public. An funny but apt metaphor for harvest. The winery was originally founded in the 1890’s and the ceiling of the huge tasting room is still fitted with the original wooden beams that came over as ballast with Australian settlers. At Chateau Tanunda they make wine in the traditional way, with open vat fermentation and minimal intervention. When the grapes come in,they only de-stem them but don’t crush them at first so that the result is lifted fruit and soft tannins. They have hydraulic presses which are programmed to exert just the right amount of pressure during press, not too much, not too little. The aim is to produce wines that are authentic but not aggressive. While we were there, Stewie literally plunged into the open vats and came out with a glass full of fermenting grape...

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