To produce the Cabernet Sauvignon White Label Petaluma the grapes were picked in the middle of March and transported from Coonawarra to the winery near Woodside in the Adelaide Hills, before destemming, crushing and chilling to fermenter. This “must” was cold soaked for four days and then inoculated with the chosen yeast strain to conduct the primary (alcoholic) fermentation. Once the fermentation had started the fermenting juice was drained away from the skins every day, and then pumped back up, re-floating the cap of skins. This gives a very gentle colour and tannin extraction and helps ensure a prolonged even fermentation on skins.
Petaluma’s white label range are crafted in the same Petaluma philosohy as the highly regarded yellow label. The grapes are grown in the key regions of Adelaide Hills and Coonawarra. These wines are perfect to enjoy upon their release and compliment occasions with friends, family and food.
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.