By Jodie Symonds
FROM the vineyard to the glass, the art and science of creating a spectacular wine takes more work than it may seem.
Nestled in Coldstream, Tokar Estate brings a majestic and Mediterranean style to the Yarra Valley.
Vineyard manager and winemaker Martin Siebert said the process of winemaking “starts with the grapes”.
Winemaking at Tokar Estate can vary with each wine produced, but Mr Siebert said the grapes are picked and then put into a machine press to release the juices.
He said the grapes then go through a fermenting process, where the addition of yeast helps develop the wine.
After the yeast has developed, the wine is then put into oak wine barrels to develop the flavours of the wine.
Vigneron and manager Daniel Tokar said the winery chose to use bigger barrels to create a fresher tasting wine.
“The bigger barrels create a fresher taste, and less of an oak flavour,” Mr Tokar said.
Once the wine is ready, it is then bottled and labelled.
After being bottled, the wine is available to be enjoyed.
Mr Siebert said the entire process can take up to 18 months.
To alter the colour, flavour or other properties, Mr Siebert said this can be done out in the vineyard.
“If the colour isn’t right, I can move the grapes around so they get more sunlight or less sunlight to develop the grapes in a different way,” Mr Siebert said.
Mr Tokar said while older generations generally look for a full-bodied wine like a cabernet sauvignon, he said younger generations are now getting into tasting wine and look for a fresher taste.
“The way people think about wine is changing – they’re after fresher wines with less oak flavour,” Mr Tokar said.
Tokar Estate has a long-list of award winning wines.
It is located on 6 Maddens Lane, Coldstream, and is open seven days from noon to 3pm, and Saturday evenings from 6.30pm until late.
For more information visit tokarestate.com.au
