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Gently pressed, chilled and rack to tank for controlled ferment. Post fermentation, juice was racked to 2 x hogsheads (1 x second use and 1 x seasoned French oak barrels), remainder sent to stainless. Maturation time 11 months and 100% through malolactic fermentation. Bottled unfiled and unfiltered.
Sven Joschke, born and raised in the Adelaide Hills, has definitely taken the long way home.
Spending the last 15 years abroad and interstate, Sven decided to ditch his life as a Chartered Accountant and come back home to South Australia. Swapping the Casio and spreadsheets for his ultimate calling of wine, at least he can now claim market research when enjoying some plonk!
Guided by 'Schwatta' and Shelly from Biscay Rd in Tanunda, and inspired by his experience making wine in Jura, France, the mission has been simple from the get go - make it delicious, work your backside off, do it with love and most importantly, let nature do the talking.
