In the lead up to Alkoomi’s harvest, samples from each block of fruit are brought into the winery laboratory to monitor acid and sugar levels. However, every picking decision is only made after walking up and down the rows of vines, tasting the fruit in the vineyard. The grapes are harvested in the cool, early morning with the aim of retaining the primary fruit freshness from juice, through fermentation, to bottle.
In the winery, each individual parcel of fruit can be fermented separately, from the old vines planted in 1971 through to the anticipated fruit from new vines planted in 2014. This allows the wines to truly show their inherent regional personality and depth of varietal character.