Mandurah’s best winery and craft brewer: Cape Bouvard.
Thorny Devil is one of Australia’s most awarded Craft Beers.
Before we go into process of wine making, little information about our Cape Bouvard winery.
Established in 1990, the Cape Bouvard Winery & Brewery is the only winery or boutique brewery in the Mandurah shire. We are just 20 minutes’ drive south of Mandurah and about one hour south of Perth, just off the Old Coast Road.
As the Swan Valley is to Perth, this area is to Mandurah fast becoming the destination of choice for a leisurely day’s outing. Here is the process of wine making.
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Wine making in Cape Bouvard winery
Harvesting is the first step in the wine making process and an important part of ensuring delicious wine. Grapes are the only fruit that have the necessary acids, esters, and tannins to consistently make natural and stable wine. Tannins are textural elements that make the wine dry and add bitterness and astringency to the wine.
The moment the grapes are picked determines the acidity, sweetness, and flavor of the wine. Determining when to harvest requires a touch of science along with old fashioned tasting. The acidity and sweetness of the grapes should be in perfect balance, but harvesting also heavily depends on the weather.
Harvesting can be done by hand or mechanically. Many wine makers prefer to harvest by hand because mechanical harvesting can be tough on the grapes and the vineyard. Once the grapes are taken to the winery, they are sorted into bunches, and rotten or under ripe grapes are removed.
Crushing and Pressing
After the grapes are sorted, they are ready to be de-stemmed and crushed. For many years, men and women did this manually by stomping the grapes with their feet. Nowadays, most wine makers perform this mechanically. Mechanical presses stomp or trod the grapes into what is called must. Must is simply freshly pressed grape juice that contains the skins, seeds, and solids. Mechanical pressing has brought tremendous sanitary gain as well as increased the longevity and quality of the wine.
For white wine, the wine maker will quickly crush and press the grapes in order to separate the juice from the skins, seeds, and solids. This is to prevent unwanted color and tannins from leaching into the wine. Red wine, on the other hand, is left in contact with the skins to acquire flavor, color, and additional tannins.
After crushing and pressing, fermentation comes into play. Must (or juice) can begin fermenting naturally within 6-12 hours when aided with wild yeasts in the air. However, many wine makers intervene and add a commercial cultured yeast to ensure consistency and predict the end result.
Fermentation continues until all of the sugar is converted into alcohol and dry wine is produced. To create a sweet wine, wine makers will sometimes stop the process before all of the sugar is converted. Fermentation can take anywhere from 10 days to one month or more.
Once fermentation is complete, clarification begins. Clarification is the process in which solids such as dead yeast cells, tannins, and proteins are …..
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For more wine related information – www.cape-bouvard.com.au
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