Our Vinification Process
The art of winemaking is the ability to preserve the purity and robust flavor of fruit at harvest in the wine. Therefore, our quest for excellence is, in large part, influenced by what happens in our vineyard. From planting through harvest, our vines are meticulously managed and our soil is carefully supported. Once the vines have completed their job, however, ours is just beginning.
Selecting the best possible date of grape harvesting is incredibly important since capturing the highest possible level of phenolic and flavor maturity is key to any good wine. All grapes are handpicked into 30 pound trays; the fruit treated with the utmost care to ensure as little handling damage as possible. The grapes are then hand-sorted and cooled to five degrees Celsius before being processed.
Maverick Estate Winery white wines are all whole bunch pressed to keep the phenolics to a minimum. The juice is settled and racked prior to fermentation with a portion of the juice barrel fermented to add palate weight to the final product. The wines are fermented naturally, aging on the lees with monthly stirring for three months to extract flavor and build structure, and then without stirring for an additional three months before being bottled.
Maverick Estate Winery red wines are partially de-stemmed and crushed. Fermentation takes place naturally in open top, wooden fermenters with regular punch down (known as ‘pigeage’). Fermentation is conducted at 32° Celsius and post fermentation maceration is done for up to three weeks. The wines are pressed and racked back into the wooden fermentation tank for malolactic fermentation and aging. The wine is regularly racked until it is bottled unfiltered. Depending on the wine and the vintage, the wines are aged for 14 to 18 months before bottling.