Barossa Valley (wine)
Encyclopedia
The Barossa Valley is one of Australia's oldest wine regions. Located in South Australia, the Barossa Valley
is about 56km (35 miles) northeast of the city of Adelaide
. Unlike most of Australia
whose wine
industry was heavily influenced by the British, the wine industry of the Barossa Valley was founded by German settlers
fleeing persecution from the Prussian province of Silesia
(in what is now modern day Poland
). The hot continental climate of the region promoted the production of very ripe grapes that was the linchpin of the early Australian fortified wine
industry. As the modern Australian wine industry shifted towards red table wines (particularly those made by the prestigious Cabernet Sauvignon
) in the mid-20th century, the Barossa Valley fell out of favor due to its reputation for being largely a Shiraz producers whose grapes were destined for blending. During this period the name "Barossa Valley" rarely appeared on wine label
s. In the 1980s, the emergence of several boutique family specializing in old vine
Shiraz wines began to capture international attention for the distinctive style of Barossa Shiraz, a full bodied red wine with rich chocolate
and spice
notes. This led to a renaissance in the Barossa which catapulted the region to the forefront of the Australian wine industry.
Many of Australia's largest and most notable wineries are either headquartered or own extensive holdings in the Barossa Valley. These include such wineries as Penfolds
, Peter Lehmann, Orlando Wines
, Seppeltsfield, Wolf Blass
and Yalumba
. Many Shiraz vines in the Barossa Valley are several decades old, with some vineyards planted with old vines that are 100-150 years old. Other grape varieties grown in the Barossa include Grenache
, Mourvedre
, Cabernet Sauvignon
, Riesling
, Chardonnay
and Semillon
.
While most of Australia's wine industry was directly influenced by the involvement of the British, the Barossa Valley was shaped by the influence of German settlers fleeing persecution from the Prussian province of Silesia. In 1841, the South Australian Company (under orders of one of its shareholders George Fife Angas
) chartered three ships to Silesia to offer refuge and land in the Barossa Valley to any settler willing to volunteer to help establish the colony. Nearly 500 families accepted the offer and settled in the Barossa Valley. After trying many types of agricultural crops, the settlers found the warm fertile valley to be ideally suited for viticulture
. The early years of the Barossa winemaking
ushered in a long period of trial and error for while the settlers were skilled farmers, their previous homeland of Silesia had little to no winemaking tradition.
The early focus of the Barossa wine industry was on the production of Riesling, a German wine
grape from the Rhineland. The hot valley floor contributed to a very ripe, alcoholic wine that would often turn brown. Some of this wine was eventually distilled in brandy
which ushered in a period of fortified wine production that coincided with the plantings of many red grape wine varieties like Shiraz and Grenache. These "port-style wines" would become the center of the Barossa wine industry for decades to come. When the focus on the Australian wine industry shifted in the mid-20th century to production of premium, non-fortified wines, the Barossa was regarded as an "inferior" wine region compared to cooler climate regions such as Coonawarra
and Padthaway. This was partly due to the extensive association that the Barossa had with Shiraz, including vast old vines plantings that were several decades old. During this period Shiraz was considered a very "common" variety that was not as fashionable as the prestigious Cabernet Sauvignon that was popular in the world's wine market. Most of the grapes produced in the Barossa Valley during this time was used as part of anonymous blends with the name "Barossa Valley" rarely appearing on wine labels.
By the late 20th century, the reputation of the Barossa Valley started to change as several small boutique varieties began earning critical acclaim for their Barossa Valley wines. In particular, Barossa Shiraz became so well known internationally that it was considered its own unique style of Syrah that was distinctive of the grape's expression in other regions like Côte-Rôtie, Châteauneuf-du-Pape and California. This style of big, full bodied Shiraz with rich, chocolate and spice notes became synonymous with not only the Barossa Valley but with Australian wine in general. In the words of Master of Wine
Jancis Robinson
, the Barossa Valley became "Australia's quintessential wine region".
s on the hillsides and further south in the valley. Despite its reputation as a "warm climate region", main of the Barossa Valley's climate figures are not that dissimilar from the relatively cooler Margaret River Valley in Western Australia-though the Barossa does have a wider diurnal temperature range. During the heat summation and mean temperatures during the October to April growing season, the region receives about 1710 heating degree day
s with mean average temperatures during the crucial ripening month of January being around 70°F (21.4°C). Rainfall during the growing season averages only around 6.3 inches (160mm), with average relative humidity
around 39%, which means that viticultural irrigation is often used. The exception is many of the old vine vineyards on the slightly cooler western side of the valley which is often dry-farmed without irrigation.
in the late 20th and early 21st century led to the development of strict regulations on the numbers and locations of irrigation boreholes as well as the amount of water that can be used by vineyards. Some of the region's oldest vineyards, especially those on the slightly cooler west side of the valley, practice dryland farming
. The increased water stress of the practice, coupled with the naturally reduced yields of old vines, tends to produce the most deeply concentrated grapes in the valley which often go into the Barossa's most expensive and sought after wines. Harvest
usually begins in February and may be conducted in the cooler temperatures of night to help maintain acid levels.
The generally hot climate of the Barossa Valley usually means that the grapes become ripe very easily with high levels of sugars and low levels of acids. Winemaking in the Barossa often utilizes the process of acidification in order to add balance to the wine. The high alcohol levels from the fermented sugars may be offset by various winemaking practices including reverse osmosis
and adding water to the must. Historically, winemakers in the Barossa have utilized very short maceration
periods that limit the amount of time that the wines spends in contact with the skin. Often the wine is racked
off the skins into oak wine barrels before fermentation is even completed. While this does mean that supplemental tannins might need to be added, this short maceration often leaves the wines with a smooth mouthfeel
. The extensive use of oak is also a characteristic of Barossa winemaking with American oak, with its more aggressive dill
and coconut
aroma notes, often used more than French oak.
, Semillon
, Chardonnay
, Grenache
, Mourvedre
and Cabernet Sauvignon
. The popularity of Syrah has sparked interest in the development of other Rhone varieties, with increase production of Grenache and Mourvedre (also known as Mataro in Australia) for both blending and varietal
bottlings. Many of these vines are remnants of the Barossa's fortified wine history and such have substantial age themselves.
Despite its reputation as a red wine region, the Barossa Valley does produce a large amount of white wine. Riesling has been historically important in the region but has gradually shifted eastward to higher elevations and cooler climates of the Barossa Ranges. The geographical indication
of the Barossa Zone actually includes the Eden Valley that borders the Barossa Valley to the east and has developed an international reputation for the quality of its Riesling. Many Rieslings labeled with simply "Barossa" will often include more grapes from the cooler Eden Valley than Barossa. The plantings of Semillon in the Barossa have evolved to develop its own unique pink-skinned clone that is distinctive from the Semillon found in its French homeland of Bordeaux or the internationally known Semillon from the Hunter Valley in New South Wales. Barossa Semillon is characterized by its full body, golden color and low acidity. Traditionally the wine was fermented in oak but in recent years has been produced more with stainless steel. Barossa Chardonnay is often oaked and subjected to malolactic fermentation
which produces a big, full body creamy wine.
Barossa Valley
The Barossa Valley is a major wine-producing region and tourist destination of South Australia, located 60 km northeast of Adelaide. It is the valley formed by the North Para River, and the Barossa Valley Way is the main road through the valley, connecting the main towns on the valley floor of...
is about 56km (35 miles) northeast of the city of Adelaide
Adelaide
Adelaide is the capital city of South Australia and the fifth-largest city in Australia. Adelaide has an estimated population of more than 1.2 million...
. Unlike most of Australia
Australia
Australia , officially the Commonwealth of Australia, is a country in the Southern Hemisphere comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands in the Indian and Pacific Oceans. It is the world's sixth-largest country by total area...
whose wine
Wine
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...
industry was heavily influenced by the British, the wine industry of the Barossa Valley was founded by German settlers
German settlement in Australia
German settlement in Australia began in large numbers in 1838, with the arrival of immigrants from Prussia to Adelaide, South Australia. German immigrants became prominent in settling South Australia and Queensland...
fleeing persecution from the Prussian province of Silesia
Province of Silesia
The Province of Silesia was a province of the Kingdom of Prussia from 1815 to 1919.-Geography:The territory comprised the bulk of the former Bohemian crown land of Silesia and the County of Kladsko, which King Frederick the Great had conquered from the Austrian Habsburg Monarchy in the 18th...
(in what is now modern day Poland
Poland
Poland , officially the Republic of Poland , is a country in Central Europe bordered by Germany to the west; the Czech Republic and Slovakia to the south; Ukraine, Belarus and Lithuania to the east; and the Baltic Sea and Kaliningrad Oblast, a Russian exclave, to the north...
). The hot continental climate of the region promoted the production of very ripe grapes that was the linchpin of the early Australian fortified wine
Fortified wine
Fortified wine is wine to which a distilled beverage has been added. Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it...
industry. As the modern Australian wine industry shifted towards red table wines (particularly those made by the prestigious Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley...
) in the mid-20th century, the Barossa Valley fell out of favor due to its reputation for being largely a Shiraz producers whose grapes were destined for blending. During this period the name "Barossa Valley" rarely appeared on wine label
Wine label
Wine labels are important sources of information for consumers since they tell the type and origin of the wine. The label is often the only resource a buyer has for evaluating the wine before purchasing it...
s. In the 1980s, the emergence of several boutique family specializing in old vine
Old vine
Old vine is a term commonly used on wine labels to indicate that a wine is the product of grape vines that are notably old. The practice of displaying it stems from the general belief that older vines, when properly handled, will give a better wine...
Shiraz wines began to capture international attention for the distinctive style of Barossa Shiraz, a full bodied red wine with rich chocolate
Chocolate
Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC...
and spice
Spice
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...
notes. This led to a renaissance in the Barossa which catapulted the region to the forefront of the Australian wine industry.
Many of Australia's largest and most notable wineries are either headquartered or own extensive holdings in the Barossa Valley. These include such wineries as Penfolds
Penfolds
Penfolds is an Australian wine producer, founded in 1844 by Christopher Rawson Penfold, an English physician who emigrated to Australia, and his wife, Mary Penfold...
, Peter Lehmann, Orlando Wines
Orlando Wines
Orlando Wines is an Australian winery located in the small township of Rowland Flat, between Lyndoch and Tanunda, in South Australia's Barossa Valley wine-growing region. Orlando Wines was the valley's first commercial winery. It is currently part of Pernod Ricard Pacific, a wholly owned subsidiary...
, Seppeltsfield, Wolf Blass
Wolf Blass
Wolf Blass is an Australian winery based in South Australia's Barossa Valley.It was established in 1966 by Wolfgang Blass, a German immigrant from who arrived in Australia in 1961 with little money and a diploma in winemaking. One of his first jobs was with Tolley, Scott and Tolley as a winemaker...
and Yalumba
Yalumba
Yalumba is a winery located near Angaston, South Australia in the Barossa Valley. It was founded by a British brewer, Samuel Smith, who emigrated to Australia with his family from Wareham, Dorset in August 1847 aboard the ship 'China'. Upon arriving in Australia in December, Smith built a small...
. Many Shiraz vines in the Barossa Valley are several decades old, with some vineyards planted with old vines that are 100-150 years old. Other grape varieties grown in the Barossa include Grenache
Grenache
Grenache is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, the south of France, and California's San Joaquin Valley. It is generally spicy, berry-flavored and soft on the palate with a relatively...
, Mourvedre
Mourvèdre
Mourvèdre , Mataró or Monastrell is wine grape variety used to make both strong, dark red wines and rosés. It is an international variety grown in many regions around the world....
, Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley...
, Riesling
Riesling
Riesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally...
, Chardonnay
Chardonnay
Chardonnay is a green-skinned grape variety used to make white wine. It is originated from the Burgundy wine region of eastern France but is now grown wherever wine is produced, from England to New Zealand...
and Semillon
Sémillon
Sémillon is a golden-skinned grape used to make dry and sweet white wines, most notably in France and Australia.-History:The origin of the Sémillon grape is hard to determine. It is known that it first arrived in Australia in the early 19th century and by the 1820s the grape covered over 90 percent...
.
History
George Fife Angas
George Fife Angas was an English businessman and banker who, from England, played a significant part in the formation and establishment of the Colony of South Australia. He established the South Australian Company and was its founding chairman of the board of directors...
) chartered three ships to Silesia to offer refuge and land in the Barossa Valley to any settler willing to volunteer to help establish the colony. Nearly 500 families accepted the offer and settled in the Barossa Valley. After trying many types of agricultural crops, the settlers found the warm fertile valley to be ideally suited for viticulture
Viticulture
Viticulture is the science, production and study of grapes which deals with the series of events that occur in the vineyard. When the grapes are used for winemaking, it is also known as viniculture...
. The early years of the Barossa winemaking
Winemaking
Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit or non-toxic plant material...
ushered in a long period of trial and error for while the settlers were skilled farmers, their previous homeland of Silesia had little to no winemaking tradition.
The early focus of the Barossa wine industry was on the production of Riesling, a German wine
German wine
German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Roman era. Approximately 60 percent of the German wine production is situated in the federal state of Rhineland-Palatinate, where 6 of the 13 regions ...
grape from the Rhineland. The hot valley floor contributed to a very ripe, alcoholic wine that would often turn brown. Some of this wine was eventually distilled in brandy
Brandy
Brandy is a spirit produced by distilling wine. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink...
which ushered in a period of fortified wine production that coincided with the plantings of many red grape wine varieties like Shiraz and Grenache. These "port-style wines" would become the center of the Barossa wine industry for decades to come. When the focus on the Australian wine industry shifted in the mid-20th century to production of premium, non-fortified wines, the Barossa was regarded as an "inferior" wine region compared to cooler climate regions such as Coonawarra
Coonawarra
Coonawarra is a wine region, on the Limestone Coast of South Australia, that is known for the Cabernet Sauvignon wines produced on its "terra rossa" soil. Coonawarra is an Aboriginal word meaning "Honeysuckle". It is about 380 km southeast of Adelaide, close to the border with...
and Padthaway. This was partly due to the extensive association that the Barossa had with Shiraz, including vast old vines plantings that were several decades old. During this period Shiraz was considered a very "common" variety that was not as fashionable as the prestigious Cabernet Sauvignon that was popular in the world's wine market. Most of the grapes produced in the Barossa Valley during this time was used as part of anonymous blends with the name "Barossa Valley" rarely appearing on wine labels.
By the late 20th century, the reputation of the Barossa Valley started to change as several small boutique varieties began earning critical acclaim for their Barossa Valley wines. In particular, Barossa Shiraz became so well known internationally that it was considered its own unique style of Syrah that was distinctive of the grape's expression in other regions like Côte-Rôtie, Châteauneuf-du-Pape and California. This style of big, full bodied Shiraz with rich, chocolate and spice notes became synonymous with not only the Barossa Valley but with Australian wine in general. In the words of Master of Wine
Master of Wine
Master of Wine is a qualification issued by The Institute of Masters of Wine in the United Kingdom...
Jancis Robinson
Jancis Robinson
Jancis Mary Robinson OBE, MW is a British wine critic, journalist and editor of wine literature. She currently writes a weekly column for the Financial Times, and writes for her website jancisrobinson.com...
, the Barossa Valley became "Australia's quintessential wine region".
Climate and geography
In general the Barossa Valley has a continental climate but its series of transverse valleys and sloping hills does produce a wide range of mesoclimates. Temperatures vary from very warm on the valley floors to progressively cooler at higher altitudeAltitude
Altitude or height is defined based on the context in which it is used . As a general definition, altitude is a distance measurement, usually in the vertical or "up" direction, between a reference datum and a point or object. The reference datum also often varies according to the context...
s on the hillsides and further south in the valley. Despite its reputation as a "warm climate region", main of the Barossa Valley's climate figures are not that dissimilar from the relatively cooler Margaret River Valley in Western Australia-though the Barossa does have a wider diurnal temperature range. During the heat summation and mean temperatures during the October to April growing season, the region receives about 1710 heating degree day
Heating degree day
Heating degree day is a measurement designed to reflect the demand for energy needed to heat a home or business. It is derived from measurements of outside air temperature. The heating requirements for a given structure at a specific location are considered to be directly proportional to the...
s with mean average temperatures during the crucial ripening month of January being around 70°F (21.4°C). Rainfall during the growing season averages only around 6.3 inches (160mm), with average relative humidity
Relative humidity
Relative humidity is a term used to describe the amount of water vapor in a mixture of air and water vapor. It is defined as the partial pressure of water vapor in the air-water mixture, given as a percentage of the saturated vapor pressure under those conditions...
around 39%, which means that viticultural irrigation is often used. The exception is many of the old vine vineyards on the slightly cooler western side of the valley which is often dry-farmed without irrigation.
Viticulture and winemaking
Most of the Barossa Valley makes extensive used of irrigation to supplement the region's low rainfall supply during the growing season. However, concerns about water supplyWater supply
Water supply is the provision of water by public utilities, commercial organisations, community endeavours or by individuals, usually via a system of pumps and pipes...
in the late 20th and early 21st century led to the development of strict regulations on the numbers and locations of irrigation boreholes as well as the amount of water that can be used by vineyards. Some of the region's oldest vineyards, especially those on the slightly cooler west side of the valley, practice dryland farming
Dryland farming
Dryland farming is an agricultural technique for non-irrigated cultivation of drylands.-Locations:Dryland farming is used in the Great Plains, the Palouse plateau of Eastern Washington, and other arid regions of North America, the Middle East and in other grain growing regions such as the steppes...
. The increased water stress of the practice, coupled with the naturally reduced yields of old vines, tends to produce the most deeply concentrated grapes in the valley which often go into the Barossa's most expensive and sought after wines. Harvest
Harvest (wine)
The harvesting of wine grapes is one of the most crucial steps in the process of winemaking. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to...
usually begins in February and may be conducted in the cooler temperatures of night to help maintain acid levels.
The generally hot climate of the Barossa Valley usually means that the grapes become ripe very easily with high levels of sugars and low levels of acids. Winemaking in the Barossa often utilizes the process of acidification in order to add balance to the wine. The high alcohol levels from the fermented sugars may be offset by various winemaking practices including reverse osmosis
Reverse osmosis
Reverse osmosis is a membrane technical filtration method that removes many types of large molecules and ions from solutions by applying pressure to the solution when it is on one side of a selective membrane. The result is that the solute is retained on the pressurized side of the membrane and...
and adding water to the must. Historically, winemakers in the Barossa have utilized very short maceration
Maceration (wine)
Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents and flavor compounds— are leached from the grape skins, seeds and stems into the must. Maceration is the process by which the red wine receives its red color, since 99% of all grape juice is...
periods that limit the amount of time that the wines spends in contact with the skin. Often the wine is racked
Racking
Racking is the process of siphoning the wine or beer off the lees into a new, clean barrel or in the case of beer off the trub. Racking allows clarification and aids in stabilization. Wine that is allowed to age on the lees often develops "off-tastes". A racking hose or tubing is used and can be...
off the skins into oak wine barrels before fermentation is even completed. While this does mean that supplemental tannins might need to be added, this short maceration often leaves the wines with a smooth mouthfeel
Mouthfeel
Mouthfeel is a product's physical and chemical interaction in the mouth, an aspect of food rheology. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite,...
. The extensive use of oak is also a characteristic of Barossa winemaking with American oak, with its more aggressive dill
Dill
Dill is a perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens C.B.Clarke.-Growth:...
and coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
aroma notes, often used more than French oak.
Grapes and wine
While the Barossa Valley is most commonly associated with its signature grape variety of Shiraz, the region does grow a number of grape varieties. Among these other varieties are RieslingRiesling
Riesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally...
, Semillon
Sémillon
Sémillon is a golden-skinned grape used to make dry and sweet white wines, most notably in France and Australia.-History:The origin of the Sémillon grape is hard to determine. It is known that it first arrived in Australia in the early 19th century and by the 1820s the grape covered over 90 percent...
, Chardonnay
Chardonnay
Chardonnay is a green-skinned grape variety used to make white wine. It is originated from the Burgundy wine region of eastern France but is now grown wherever wine is produced, from England to New Zealand...
, Grenache
Grenache
Grenache is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, the south of France, and California's San Joaquin Valley. It is generally spicy, berry-flavored and soft on the palate with a relatively...
, Mourvedre
Mourvèdre
Mourvèdre , Mataró or Monastrell is wine grape variety used to make both strong, dark red wines and rosés. It is an international variety grown in many regions around the world....
and Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley...
. The popularity of Syrah has sparked interest in the development of other Rhone varieties, with increase production of Grenache and Mourvedre (also known as Mataro in Australia) for both blending and varietal
Varietal
"Varietal" describes wines made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label. Examples of grape varieties commonly used in varietal wines are Cabernet Sauvignon, Chardonnay and Merlot...
bottlings. Many of these vines are remnants of the Barossa's fortified wine history and such have substantial age themselves.
Despite its reputation as a red wine region, the Barossa Valley does produce a large amount of white wine. Riesling has been historically important in the region but has gradually shifted eastward to higher elevations and cooler climates of the Barossa Ranges. The geographical indication
Geographical indication
A geographical indication is a name or sign used on certain products which corresponds to a specific geographical location or origin...
of the Barossa Zone actually includes the Eden Valley that borders the Barossa Valley to the east and has developed an international reputation for the quality of its Riesling. Many Rieslings labeled with simply "Barossa" will often include more grapes from the cooler Eden Valley than Barossa. The plantings of Semillon in the Barossa have evolved to develop its own unique pink-skinned clone that is distinctive from the Semillon found in its French homeland of Bordeaux or the internationally known Semillon from the Hunter Valley in New South Wales. Barossa Semillon is characterized by its full body, golden color and low acidity. Traditionally the wine was fermented in oak but in recent years has been produced more with stainless steel. Barossa Chardonnay is often oaked and subjected to malolactic fermentation
Malolactic fermentation
Malolactic fermentation is a process in winemaking where tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation tends to create a rounder, fuller mouthfeel. It has been said that malic acid tastes of green apples...
which produces a big, full body creamy wine.
External links
- Official Site - Barossa Tourism Board