When it comes to Australia’s Barossa wine region, the detailed procedure of the wine-making starts as soon as the seeds hit the ground. Soil analysis are conducted with great care and undivided attention in order to ensure a high concentration of essential nutrients, their proper ratio and the amount of water the filed can endure. The coexistence of the most important nutrients, such as magnesium, nitrogen, phosphorus, potassium and sodium is also studied before a major decision takes place. Being the matchmaker between the right kind of soil with the right kind of seed, requires in-depth research and a lot of experience.

The requirement of exactly how much water will be needed is closely related to the weather conditions in which the grape will be grown. Therefore, five feet long soil probes are put in the soil and through a cable, they are wired to weather stations with one sole purpose – close monitoring of water presence at each root depth respectively. That is how it can be estimated exactly how much watering is required at any given time. It is almost like the grape speaks to you and says whether it is thirsty or not, especially with the wireless sensors that are also utilized once the soil probes are set up. An amusing fact about wine is that as much as it is important to water it enough, over-watering can result in the loss of the earthy flavour that veteran wine lovers so much adore. This method also helps prevent the appearance of mildew.

Propane powered windmills are also a huge necessity in Australia’s Barossa wine region due to the high unpredictability of weather conditions that can have a negative impact on everything previously done. The function of these windmills is to mix the warm and the cold air with a beforehand determined strategy. This method is accountable for maintaining optimal temperature and from preventing the grapes from freezing.

In Australia’s Barossa wine regio, grapes are often harvested during nighttime. As strange as it sounds, he cool conditions at night are very compatible with the cold soak procedure that red grapes immediately undergo once harvested so that the colour of the skins can fully come out. After the berries are being picked up, the stems are removed and they are transferred into huge stainless steel trucks where the fermentation will take place. Once the berries are stemless and in a fermenting tank, the process of grapes crushing is prolonged so that the tannin does not get extracted earlier than necessary.

This is important as it may result in failing to reach the perfect point between alcohol and juice. During the course of fermentation, the wine goes on multiple trips to the lab for analysis. These analysis are done to review the CO2 levels, the sweetness and the proper work of the yeast. Without such analysis, wine producers would not know how to recreate a specific wine taste, which is the key that triggers the pleasure and enjoyment of drinking wine. In carefully selected barrels, the wine enters the final stage of its production – the good old miracle of aging that leaves the most potent mark on the taste of wine.

At the end of the process, taste is all that really matters. From the first phase to the glass raise, it is all about that wine amaze.