Schoenberg Estate
THE WINES
The Growing
Located at Rowland flat, the southern grounds of the Barossa Valley, the vineyard sits at approx. 240m above the sea level, consists three main areas, 2.5 acres of Shiraz, 0.75 acres of Cabernet Sauvignon and 3.3 acres of a newly developed blocks home to 1600 new vines of premium Cabernet Sauvignon.
The nature surrounds the vineyards creates climate that is warm and higher rainfall than in other parts of the Valley, with soil made up of fine sandy loam mixed over red clay, together with the well exposed landscape and the gully breezes from the Eden valley, allows fully ripen grapes to produce full-bodied, generous, lush and elegant wines with fine and gentle tannins.
The Making
After harvesting,
grapes are gently transferred to sorting table where any unripe, damaged grapes and residual leaves are removed by hands. Then the conveyor belt carries the bunches through to the crusher destemmer. Here, stalks are removed and crushed grape must, tannin is pumped into an open-top stainless steel fermenter.
During primary fermentation,
winemaker encourages extra skin-contact period in order to extract more colour from the skin into the must to naturally enrich its presentation. As the alcohol rises gradually, wine maker regularly plunged down skins and pulp by pumping the must over it.
Once the 1st phrase of fermentation is completed,
wine makers transfer the wine into a small tank to be met with more tannic and colourful wine squeezed from the solids left at the bottom of the fermentation vat using the traditional basket press.
The wine is then transferred into the brand new oak barrel for malolactic fermentation before its aging voyage begins that lasts 18-20 months.
