Making the Wine

Heidenreich Vineyards' early vintages (the first in 1998) were truly 'hands on'.
 
Although our facilities were less than desirable, wines of an acceptable standard were produced and much was learned about producing high quality wines. Since that time we have developed much better conditions for the production of high quality wine.
 
The grapes are harvested at the optimum time (often at night) and quickly transported to the winery to ensure that wild yeasts are prevented from commencing fermentation. Appropriate yeasts are added to ensure that the fermentation occurs under the controlled conditions required by the winemaker.

Following fermentation, the wine is stored in oak barrels in a temperature controlled environment to allow the wine to mature in the highest standard in the tradition of Barossa Valley wines