After harvest, a cold peeling starts to extract colour and flavour. Fermentation starts at a controlled temperature of 24 degrees and ends at 20 degrees. During these 10 days, the juice is regularly pumped over the skins. This gives the wine more colour and flavour. The wine then undergoes a six-month wood maturation in new American oak.
The quirky Barramundi brand, from Australia’s Murray-Darling, stands for fruity, no-nonsense wines with excellent value for money. Wines that understand the needs of the market, but also the true meaning of Australia: “don’t make life too difficult!”. In the glass, this translates into pleasant wines from Pinot Noir, Shiraz, Chardonnay and Pinot Grigio, among others.
Barramundi is the Aboriginal name for a large river perch, found in Australia’s two largest rivers: the Murray and the Darling. The two rivers meet in the Murray-Darling district of the same name, where the winery is situated. The vineyards are located around Victoria, which is known as the ultimate ‘backpacking’ area. The famous Terra Rossa soils make sunny Victoria seem even warmer than it already is. That is probably also where the laidback mentality of the Aussies comes from that Barramundi has taken inspiration for its labels and branding, developed in collaboration with iconic Australian artist Ken Done.
Petit Verdot, Syrah
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