Winemaking

AusVetia practices a traditional path to produce this wine, using the best and most appropriate new technology when necessary. The grapes are picked at optimum ripeness that enhance the style and are specially selected for the right balance of sugars, acidity, flavor and tannin. They are then fermented by region and varietal using a combination of natural and added yeasts. The cuvaison lasts 7 days, after which the wine is run off and filled into new French and American oak barrels depending on variety, where it lies for 22 months. Selected barrels are then blended to achieve the desired character and structure. The blending process is ruthlessly selective and only the very best barrels are chosen for the final blend. The wine is only very lightly filtered prior to bottling and is then aged in bottle until such time as it is deemed ready for release.

Viticulture

AusVetia is a blend of fruit from three different and renowned vineyards in South Australia , the regional characteristics of which each contribute an important feature to the blend, such as richness and breadth of fruit flavors, depth of color, tannin and structure. Using a fruit from a single vineyard would not have given the panoply of flavors sought to achieve this layered structure and utitlizes the best of all Australian Shiraz regions to achieve the elegance of this finely structured wine.