Winemaking
Winemaker
Clare Halloran has been at TarraWarra Estate since 1996 when she moved from
another well-known Victorian winery-T'Gallant on the Mornington Peninsula.
Clare studied winemaking at the University of Adelaide. She has been a driving force behind the highly successful annual Victorian Pinot Noir Technology conferences.
Capacity for production
Capacity has been consistent at 300 tonnes in recent years.
Barrel selections
All TarraWarra Estate Chardonnay and Pinot Noir is fermented in French oak
with approximately 25% in new oak depending on the vintage.
Fermentation and Blending
After destemming the fruit is fermented in 3-5 tonnes open fermenters with
a combination of naturally occurring and inoculated yeasts. Malolactic fermentation
is naturally occurring in barrel with usually only one sulphur addition made.
All batches are fermented separately until blending to allow each batch to fully develop to individual potential.