Vineyards,
wineries & winemakers have to mature to create great wine…
"You
see, in a small wine making situation like this we make one wine
each year. You've gotta get it to be the best you can. That comes
with experience. That really comes with understanding the product
you are working with. The land, the vines, the understandings and
the processes need to mature in just the same way a wine needs to
mature to reach its peak." Allan Dyson.
The Dyson Wines vineyard stretches up a slope on a small pocket
of land in the McLaren Vale region tucked away near Maslins Beach.
The position was chosen because of the cooling winds blowing in
from the sea.
"That cooling effect on the vineyard affects the vines
and you get lovely, subtle, rich flavours in the wines". Allan
Dyson.
The land underneath is limestone and red clay. It is becoming known
as a little pocket of excellence for viticulture. Viticulture at
Dysons is done the traditional way. Each vine is cared for by hand.
To make good wine you have to have top class grapes.
Although used a little in the early stages, irrigation has not been
necessary for years. Allan believes you cannot make good wine by
filling the grapes up with water. "You've got to get the
balance in from the soil. You've got to get the flavours. You've
got to get the characters and that lovely structure. A lot of that
structure has to come from the soil."
Canopy management is done by the skillful hands of Allan and his
dedicated team, tying each shoot vertically to create little solar
panels to extract every ray of sunshine possible.
The entire vineyard is mulched, not only protecting topsoil and
conserving precious water, but enriching the soil naturally and
attracting the essential worms to maintain the rich soil. Organic
fertiliser is used. The vineyard is not fully organic in its methods,
but it is close, with just a minimal use of artificial products
to protect the vines.
Allan has a small team that has worked with him for many years,
assisting with the various stages to hand prune, care for the canopies,
pick the grapes and make the wine. It is like a family. Close friends,
they help each other as the seasons dictate.... and they celebrate
the vintage together: Maggie, Helen, John and Geraldine.
The picked grapes are cooled immediately to 8 degrees before crushing.
This is especially important in the hot Australian summer to ensure
the best flavour. By cooling immediately, prior to disturbance,
the character of the grape is protected.
|
The "Clarice" Cabernet was named
after Allan's Grandmother Clarice who is pictured above holding Allan
as a baby. |
