To produce the Shiraz “B&V” Petaluma the fruit was transported from the vineyard near Mt. Barker to our newly completed winery nearWoodside, destemmed crushed and chilled to fermenter. After a five day cold soak yeast was added to conduct the primary fermentation. The fermenters used are Potter heading-downboard fermenters, where the cap of skins is submerged below head boards, and always covered by fermenting juice. Once a day, the fermenting juice is drained away to another tank and then pumped back in, gently breaking up the cap and helping colour and tannin extraction.
The B&V Vineyard was planted in 1992 on micaceous schist soils on the western escarpment of Mt. Barker on the eastern edge of the Adelaide Hills. The hot days, influenced by the Murray River plains to the east, and the cold night air drainage from the central Adelaide Hills to the west create a large diurnal temperature differential through the growing season which exactly suits Shiraz for optimal quality. Two preferred parcels, “Provis” and “Wendouree” selections are chosen for this single vineyard release. These blocks are planted to vines from cuttings taken from these two great vineyards in the Clare Valley that we felt would do well in the quite dry region of Mt. Barker. The 2015 B&V Shiraz is the first wine to be certified organically grown and made by Petaluma.
Petaluma was founded in 1976 on the simple belief that to make the best wine, you must plant the right grape varieties in the right regions. This is our ‘distinguished vineyards’ philosophy. Cabernet from Coonawarra, Chardonnay from the Adelaide Hills and Riesling from the Clare Valley remain the basis of the Petaluma range to this day. All Petaluma sites have been meticulously chosen based on their aspect, soil, drainage and rainfall to ensure ultimate site expression with minimal inputs. The winery tends its vineyards by hand, which is the only way to ensure optimum quality in varied terrain. This approach to picking and pruning is evident in all Petaluma’s finished wines. Fruit from all three regions is crushed, vinified, matured and bottled in the state-of-the-art winery in the Adelaide Hills, which is the beating heart of Petaluma.