How is this wine made ?
has anyone ever attempted to do it at home if so what were the results?
Fortified shiraz
Derek old son, good to see you're still with us. How's marriage treating you?
Fortified is made from ripe fruit to which fortifying spirit is added before the ferment achieves full dryness which leaves residual sugar, hence the wine is slightly sweet and high in alcohol.
Vintage Port (Fortified whatever) is again being made in small quantities by a handful of the best small makers. Rockford are making and selling an excellent example. Others I've tried and can recommend if they do see retail are Kalleske, Glaymond and Kaesler.
They can all be drunk as young wines if you like that huge style or will cellar for 20+ years with ease by which time many of us may be leaving them to ours kids, the lucky buggers!
Fortified is made from ripe fruit to which fortifying spirit is added before the ferment achieves full dryness which leaves residual sugar, hence the wine is slightly sweet and high in alcohol.
Vintage Port (Fortified whatever) is again being made in small quantities by a handful of the best small makers. Rockford are making and selling an excellent example. Others I've tried and can recommend if they do see retail are Kalleske, Glaymond and Kaesler.
They can all be drunk as young wines if you like that huge style or will cellar for 20+ years with ease by which time many of us may be leaving them to ours kids, the lucky buggers!
Cheers - Steve
If you can see through it, it's not worth drinking!
If you can see through it, it's not worth drinking!
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Re: Fortified shiraz
dereksalmon wrote:How is this wine made ?
has anyone ever attempted to do it at home if so what were the results?
Thinking of fortifying some Dead Arm?
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KMP
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Re: Fortified shiraz
Anonymous wrote:dereksalmon wrote:How is this wine made ?
has anyone ever attempted to do it at home if so what were the results?
Thinking of fortifying some Dead Arm?
We tried the Rockford (1998), Kalleske (2002) and Dutschke (2003) FS or VP or whatever you want to call them on our recent trip to the Barossa. Very interesting comparison. The Rockford has Brandy spirit, the Dutschke neutral spirit and the Kalleske a 50/50 mix. The Dutschke was my pick but I doubt I'll ever see any more of it. So signing the barrel will have to do.
Mike
In answer to the original question, I am sitting not 4 metres from 10 litres of home made VP. Easier to make than table wine but the returns from the vines are a lot smaller as the berry volume was about 1/10th that of the same shiraz grapes when picked for table wine. That 10L is the result from 135 vines. Very intense flavour however. Allowed to ferment for 3 days on skins before pressing and then killing the ferment with a neutral spirit bringing the alcohol content to an estimated 18%.
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KMP
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JohnP wrote:707 wrote:Mike, maybe you'll see more of the Dutschke fortified if you move to the centre of the wine universe here in Adelaide?!
I understand that real estate prices in Lyndoch soared after a certain purchase earlier in the year - he might be closer to Wayne than you think!!!
Yes, our foothold in the Barossa is in Lyndoch, on Rushall Rd. Property backs onto land apparently given to Lyndoch by Grant Burge as some sort of reserve. Closest vines are I believe owned by Grant Burge. Dutschke is on God's Hill Rd, across town. Work will see us visiting Melbourne this December but a plan is fermenting for a side trip to see if the Fortified Shiraz barrel is still there!
Mike