Fruit for our white wines is harvested in the cool of the night and delivered quickly to the winery, where it is crushed, chilled and pressed to tank. Cold settled overnight, the juice is then fermented cool (between 11 and 18 degrees) in temperature controlled stainless steel vessels. This process is designed to retain maximum freshness, aromatics and flavour depth. Immediately after fermentation is completed, the wines are prepared for bottling.
Schild Estate red wines are handled with as much care and finesse as our whites. Harvesting of the fruit at optimum flavour ripeness in the vineyard is essential. A great deal of time is spent in each individual vineyard assessing the fruit for desired varietal flavours and quality.
Schild Estate’s full bodied reds are crushed into either open or static stainless steel fermenters, where selected yeast strains are used. During fermentation the wines are either gently pumped over or punched down by hand according to winemaker specifications so as to obtain optimal colour and retain complex fruit flavours. Wines are then drained and pressed to barrel. Free run and pressings are usually kept separate and combination of new and aged French, American and Hungarian oak are used across the range for maturation of between 12-24 months. The wines are then prepared for bottling with many seeing further time in bottle before release.