Château Tanunda produces superb handcrafted wines that are sourced from the finest quality Barossa fruit. Each parcel brought into the winery is individually graded twice before blending.
We handcraft our wines by combining traditional methods and modern technology. Our limited release wines are hand-picked, destemmed but not crushed, basket pressed and are neither fined nor filtered. We believe in minimal intervention to allow the true character of the grapes to express themselves. The combination of traditional methods with the best technology creates a unique character in the wines. Barrel aging and master blending is our skill and art form. The vineyards are our soul; the basket press winery is our heart; the wines are our passion; everything is finely tuned to produce delicious, distinctive and elegant wines.
The following techniques ensure we craft the finest quality wines that truly reflect the vineyards, variety and the region of the Barossa Valley:
- DE-STALKED: disregarding harsh tannins
- WHOLE BERRY FERMENTS: small batch temperature controlled 3 ton fermenters and old and new oak
- WILD YEAST FERMENTS
- HAND PLUNGED - PUMP OVERS: twice daily
- BASKET PRESS TECHNOLOGY: imported equipment from France. The Rolls Royce of Winemaking
The especially imported wine making equipment from France, is considered the Rolls Royce of Winemaking. Delicate Soft Pressing that occurs in up to a 24 hour cycle results in a clarity of style and fruit not achievable by any other modern press
Burgundian Wine Producer – Domaine Faiveley, General Manager, William Fevre:
“I’d first seen a vertical press in Bordeaux at Château Mouton-Rothschild”... “The quality of the juice it gives is completely different, much purer, because you make only one press, so the juice doesn’t remix with the marc (the compressed grape solids)…”
Oct.31, 2009 Wine Spectator