The Bellarmine vineyard is located in the beautiful Pemberton wine region, a region renown for producing high quality cool climate wines. The team at Bellarmine product estate grown wines that showcase the key varietal characteristics of the Pemberton wine region. Dr Di Miller and her team have a focus on producing quality over quantity and this can be seen in their collection of award winning wines.
The grapes are exclusively sourced from the Bellarmine vineyard in the high quality cool climate region of Pemberton in South-Western Australia. The vineyard is at an altitude of 220 metres above sea level. Planted in 2000 by hand, the vines are trained to Vertical Shoot Positioning (VSP) to give optimum exposure of the fruit to sunshine during the ripening season which occurs from December to March. The soils are red gravel laterite soils which provide excellent drainage and give warmth to the vines' root systems at night from the sunshine the red gravel has absorbed during the daylight hours. This results in the Riesling being ready for harvest in mid-March before too much rain comes in as Autumn progresses. Bellarmine wines famously makes three different styles of Riesling, each with its own story and appeal. One of very few vineyards in Pemberton to grow Riesling, it is the fact that the vineyard is owned by a German couple, Dr Willi and Gudrun Schumacher, that we can give thanks.
Harvested in the cool of the night at optimum flavour levels as determined by the winemaker regularly tasting the grapes, the fruit is treated very delicately to preserve the pristine citrus and floral aromas and flavours. This wine is made purely from the first 'free run' juice taken from the initial crushing of the grapes before any pressing of the skins occurs. "Free run" is known as the highest quality juice with very few phenolics which makes the wine more elegant. The juice is cold settled for 48 hours then the clear juice is racked to a new tank away from the solids ("lees") and is innoculated with a yeast to ensure a steady fermentation occurs and to optimise the natural characters present in the fruit. The fermentation is carefully temperature controlled to achieve a gradual drop in sugar levels and to retain the maximum aromas possible. Fermentation and storage occur in stainless steel tank and no oak is used.
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