Hi folks! Well, the Ross Estate winery is in a busy phase of work in the lead-up to the well earned Christmas-break … blending of the superb 2008 red wines out of barrel and getting them ready for bottling has been at the forefront of the majority of work in the cellar in the last few months. This is a time-consuming process as it requires me to taste each individual barrel in the cellar. We keep each block of the vineyard separate until this process as it presents much greater blending options. Each barrel contains its own individual characteristics and this is important to consider when deciding on each wines style. Being a small Estate producer the wines produced from the ‘single’ vineyard are slightly different each year, but they still retain a sense of style and this is why the barrel tasting sessions are so important. And yes, it is a bit of fun to taste all these wines before you ask!

With the success and acclaim of the 2006 Single Vineyard Merlot, this wine has now been added to the portfolio as an integral part of the range. The 2008 version looks excellent, with restrained oak influence supporting the black cherries and olive characters. Another wine to be reinstated is the 2008 Ross Cabernet Sauvignon/Merlot blend that was always a favourite with the customers and staff alike here at the winery. This is a fruit driven wine perfect for food matching…grab one to have with your barbie’s this summer!The second round of Barrel rackings of the 2009 red wines is just about to begin. This is the process of emptying each batch of barrels from the separate blocks of the vineyard into tanks, washing the barrels to remove tartrates that formed over the cold winter months, adjusting the wine in tank and finally returning it to the oak. This process helps to clarify the wine and gives me a good chance to evaluate each parcel on its own merits to see how it is developing. Sometimes barrel swaps occur at this time if a parcel is picking up too much or too little oak influence. The wine is then ‘put to bed’ until final blending in 9 months time.

Well, that’s it from me, do enjoy the Christmas break and the time spent with family and friends. In the wine industry, it’s very much the rest we need before the next vintage unfolds upon us. Fortunately we can ‘close up shop’ and the cellar remains very cool. This is a credit to the engineering of the owner Darius Ross, who designed the cellar buildings. Please drop into the cellar door during the Christmas holidays. Our friendly and knowledgeable staff are on hand to provide an enjoyable experience for you.

Cheers, Alex Peel

Winemaker – Ross Estate Wines

We’ve bottled our first white for the year, ‘Ross Semillon 2009′, it is to be the first release of a straight Semillon since the 03 vintage.   The quality and characteristics of the wine were too good to blend - an excellent example of Barossa Semillon with zippy acidity and amazing length on the pallet!

Our 2008 reds are maturing nicely in barrels.  I will start looking at blending options in August and September and all final blends will be bottled by the end of the year.  Of course before deciding the final blends I will taste each barrel, this usually takes about two weeks.

Tough job this winemaking, tasting wine all day!  But seriously it’s a very important, challenging and rewarding process as each barrel contains it’s own unique flavours and qualities.   Drop by Cellar Door during winter to catch all the events happening at Ross Estate.  I’ll be pouring wines on the 28th of June for the Barossa At Home event.  We also have the South Australia Living Arts Display ‘SALA” in August and of course the Barossa Gourmet Weekend is coming up in late August and promises to be better than the last…See you here!!

Alex Peel - Winemaker

Samela Harris (The Advertiser), Nick Begakis AM (Chairman), Anne Ross-Manfield (Ross Estate Wines) and Mobo Gao (University of Adelaide)

Anne was invited to attend the Council for International Trade and Commerce of South Australia (CITCSA) Chairman’s Luncheon Thursday Feb 12. The delegates were treated to some of Ross Estate’s finest wines carefully selected to match the lavish luncheon menu.