Hunter Valley wineries hold a rich heritage of Australian grape cultivating and winemaking by pioneer viticulturists. The region has been known since the ‘20s to create several of the world’s finest wines, beginning with about 20 acres to the glorious 500 acres it has today.

When visiting the Hunter Valley, it is vital to learn about how they make their signature wines. A trip to Ivanhoe Wines will give you a glimpse of the intricate processes that result in your favourite beverage, from harvest to bottle.

This article will explore the processes that produce the drinks you try during a Hunter Valley wine tasting.

Starting with the Roots: Harvesting the Grapes

Hunter Valley begins harvesting the grapes during the region’s grape-growing season, from late January to April. During harvest, the following actions are performed:

• Vineyard Preparation – Before harvesting the grapes, the vineyard workers and owners ensure the vines are kept free from pests and diseases. These vines are well-maintained and pruned earlier in the year to control vine shape and grape yield.

• Ripeness Monitoring – Vineyard managers monitor the ripeness levels and sugar levels of the grapes as they progress through the growing season. Assessment of the acidity levels and flavour profiles are performed to determine the time for harvesting.

• Harvesting the Grapes – Some vineyards manually harvest the grapes, while others utilise modern technology to collect the fruits mechanically. Premium-made wines prefer hand-harvesting procedures to minimise damage and allow for selective picking.

• Transport – The harvested grapes are transported carefully to the winery as quickly as possible to avoid early fermentation and quality deterioration.

De-Stemming

De-stemming involves the removal of the grape berries from the stems before the winemaking process. The stems must be removed because they leave a bitter taste in the final product.

• Pre-Processing – During harvest, the harvesters trim the grape clusters off the vine, removing as many green leaves and stems as possible.

• Cleaning – The grapes are gently rinsed in cold water to remove debris, insects, or dirt.

• Removing the Stems – Each grape is carefully plucked by hand, leaving the stems behind on the cluster. Some might use a de-stemmer machine for large quantities of grapes. Any overripe, underripe, or damaged grape is discarded.

• Checking – The collected grapes are inspected for residual stems.

Crushing and Fermentation

Once the grapes have been cleaned and stemmed, it is time to crush them. Crushing is the common process that refers to extracting juice from grapes.

• Crushing – Traditionally, Hunter Valley used foot-stomping to crush the grapes and extract their juice. Now, machines are used to make the process faster and more efficient.

• Maceration – The seeds, skin, and juice of the grapes are combined to impart tannins, colours, and flavours into the grape juice. The duration of the maceration process will vary based on the winemaker’s preference and wine type.

• Pressing – This process separates the solid parts from the liquid.

• Fermentation – The must – or extracted juice – is transferred to fermentation vessels and added with yeast to convert sugar into alcohol. 

• Racking – After fermenting, the wine is separated from the sediments.

• Aging – The wine is then transferred and aged in bottles, tanks, or barrels.

• Bottling – Finally, the wine is packaged in bottles, aged further, and sold in the market.

Witness the Captivating Allure of Hunter Valley Winemaking

There is no better way to explore the world of winemaking than by visiting a trip to one of Hunter Valley’s exquisite wineries, Ivanhoe Wines. Enjoy an unforgettable experience through wine tasting sessions, vineyard tours, and special membership programs. Visit our website for more information.