Barrel Cellar at Creekside Part 2 Video

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Barrel Cellar at Creekside Part 2

Ange: So what are we drinking here? Craig McDonald: Yes, this is one of my personal favorites. The Broken Press Shiraz 2005, so it’s great being Australian I guess you’ve got to like Shiraz that I think more importantly the wine we made upis what kind of interesting, and of course the way it tastes and the Great Vintage, 2005 for anyone who does not know the ’05 can be one of the best thing the last decade and then just last year 2007 was right there as well. It’s the Shiraz and Viglione, so it’s a red and white grape together, fermenting together, and you know in very small amounts of Viglione added but it happened that of excellent more than by design. And quite often you get a good wine like that, so— Ange: By accident. Craig McDonald Yes we’re pressing the Viglione which is said as a white grape and they’ll putting in a basket press broke midway trough its cycle so not really knowing what to do, we decided to scoop out the messes half pressed grapes and add them to the Shiraz which was picked a few days before, add them directly into the one ton bins for fermentation. Ange: How long does it take? Was it instant? Craig McDonald: About five seconds. Ange: Five seconds? Craig McDonald: Well, you know it’s that what vintage is all about. You get throwing curve balls all time. You have a plan but it’s constantly readjusting the plan, you know in a millisecond based on changing circumstance, so— Ange: Yes. Craig McDonald: We sort of throw it in so let’s check it in and see what happens, and it’s a bit a like the cobreity in the Rhone Valley you know throw it in there and instantly as it was fermenting, we noticed the difference between the other bins, so the ones that had Viglione and the ones that didn’t have Viglione but the same Shiraz were completely different and we’re on to something. Ange: Yes, this is—I mean this is definitely one of my favorite wines, but you will do get that floral note on it that you would normally get like the aromatic white wine which is really nice I think a lot of people expect from their drinking red wine to get that harsh deep plum cherry. Instantly going to go for whatever those characteristics are. It has a very nice overtone to it. Craig McDonald: It has, the Viglione really lifts some perfume. We’ve got some good concentration from the Shiraz, some good plum and jam and leather, but you’ve got this one of a lifted notes like you say, very fig and dried fruits and I dare to say violets, you know there’s some really nice perfume to it, and it really changes the whole dynamic of this wine and you know it’s not only about tasting wine but smelling wine is important and to me this is a big departure from anything we’ve ever done, just purely buy the addition of this one variety to the red grapes. Well now we actually press the Viglione halfway by purpose and we take it out and we add it to the Shiraz , and what we did with this guy was we flipped it up on a tip much like this guys here, we took the head out, so we took this round head what we call, there’s one on both sides. Ange: Yes Craig McDonald: We took it off then we put the grapes inside, the Shiraz, and then we put the Viglione inside and we fermented it in the barrel, in the actual barrel itself, so crushed it right inside there, plunged it down by hand, and then scooped it out, clean the barrel, put the head back in. Ange: Nice. Craig McDonald: And then we put the wine back in, so that’s actually—so it’s whole fermentation and aging in the same barrel. Ange: That’s great. Craig McDonald: Personal favorite. Ange: Yes, showcasing this one. Craig McDonald: Absolutely, for all the reasons I mentioned before I think the aromatics pretty special on it. Ange: Yes, it’s a great fruit. Craig McDonald: 2005 was a very dry year, so the berries were very dehydrated and concentrated, so the flavors you get are very intense but also you're getting some good extraction, your getting good tan and good color, so not only are they full of flavor but they’ve got structure to age as well, so it’s a sleeper, you know we’ve still got some lift but it’s going to age for quite sometime I think I'm really curious to see where it goes. Ange: That’s my next question, how long they went go with the age? It tends to have like it looks like it has a body to age it good 10 to 15 years. Craig McDonald: Yes. I think so I think you know aging is a personal choice and preference for people. I think you can age this anywhere up to that point. I think it’s probably going to be the most drinkable in the next five to eight years, you know. And after that, becomes academic about whether you know you just find it interesting. The winemakers, there's nothing better we like to do than taste the wine that’s supposedly over the hill. Ange: Yes. Craig McDonald: And we really see through the oxidative path of the wine and look at where it was really—because it continues along it doesn’t just stop, things age and they either go good or bad or otherwise abd you’d be surprised some wines that look tired often become refreshed with the right aging. So yes, I mean just give the flavor and see what happens. That’s all.

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Ange: So what are we drinking here?

Craig McDonald: Yes, this is one of my personal favorites. The Broken Press Shiraz 2005, so it’s great being Australian I guess you’ve got to like Shiraz that I think more importantly the wine we made upis what kind of interesting, and of course the way it tastes and the Great Vintage, 2005 for anyone who does not know the ’05 can be one of the best thing the last decade and then just last year 2007 was right there as well. It’s the Shiraz and Viglione, so it’s a red and white grape together, fermenting together, and you know in very small amounts of Viglione added but it happened that of excellent more than by design. And quite often you get a good wine like that, so—

Ange: By accident.

Craig McDonald Yes we’re pressing the Viglione which is said as a white grape and they’ll putting in a basket press broke midway trough its cycle so not really knowing what to do, we decided to scoop out the messes half pressed grapes and add them to the Shiraz which was picked a few days before, add them directly into the one ton bins for fermentation.

Ange: How long does it take? Was it instant?

Craig McDonald: About five seconds.

Ange: Five seconds?

Craig McDonald: Well, you know it’s that what vintage is all about. You get throwing curve balls all time. You have a plan but it’s constantly readjusting the plan, you know in a millisecond based on changing circumstance, so—

Ange: Yes.

Craig McDonald: We sort of throw it in so let’s check it in and see what happens, and it’s a bit a like the cobreity in the Rhone Valley you know throw it in there and instantly as it was fermenting, we noticed the difference between the other bins, so the ones that had Viglione and the ones that didn’t have Viglione but the same Shiraz were completely different and we’re on to something.

Ange: Yes, this is—I mean this is definitely one of my favorite wines, but you will do get that floral note on it that you would normally get like the aromatic white wine which is really nice I think a lot of people expect from their drinking red wine to get that harsh deep plum cherry. Instantly going to go for whatever those characteristics are. It has a very nice overtone to it.

Craig McDonald: It has, the Viglione really lifts some perfume. We’ve got some good concentration from the Shiraz, some good plum and jam and leather, but you’ve got this one of a lifted notes like you say, very fig and dried fruits and I dare to say violets, you know there’s some really nice perfume to it, and it really changes the whole dynamic of this wine and you know it’s not only about tasting wine but smelling wine is important and to me this is a big departure from anything we’ve ever done, just purely buy the addition of this one variety to the red grapes. Well now we actually press the Viglione halfway by purpose and we take it out and we add it to the Shiraz , and what we did with this guy was we flipped it up on a tip much like this guys here, we took the head out, so we took this round head what we call, there’s one on both sides.

Ange: Yes

Craig McDonald: We took it off then we put the grapes inside, the Shiraz, and then we put the Viglione inside and we fermented it in the barrel, in the actual barrel itself, so crushed it right inside there, plunged it down by hand, and then scooped it out, clean the barrel, put the head back in.

Ange: Nice.

Craig McDonald: And then we put the wine back in, so that’s actually—so it’s whole fermentation and aging in the same barrel.

Ange: That’s great.

Craig McDonald: Personal favorite.

Ange: Yes, showcasing this one.

Craig McDonald: Absolutely, for all the reasons I mentioned before I think the aromatics pretty special on it.

Ange: Yes, it’s a great fruit.

Craig McDonald: 2005 was a very dry year, so the berries were very dehydrated and concentrated, so the flavors you get are very intense but also you're getting some good extraction, your getting good tan and good color, so not only are they full of flavor but they’ve got structure to age as well, so it’s a sleeper, you know we’ve still got some lift but it’s going to age for quite sometime I think I'm really curious to see where it goes.

Ange: That’s my next question, how long they went go with the age? It tends to have like it looks like it has a body to age it good 10 to 15 years.

Craig McDonald: Yes. I think so I think you know aging is a personal choice and preference for people. I think you can age this anywhere up to that point. I think it’s probably going to be the most drinkable in the next five to eight years, you know. And after that, becomes academic about whether you know you just find it interesting. The winemakers, there's nothing better we like to do than taste the wine that’s supposedly over the hill.

Ange: Yes.

Craig McDonald: And we really see through the oxidative path of the wine and look at where it was really—because it continues along it doesn’t just stop, things age and they either go good or bad or otherwise abd you’d be surprised some wines that look tired often become refreshed with the right aging. So yes, I mean just give the flavor and see what happens. That’s all.

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