The winemaking philosophy is based on the wines being enjoyed as symbols of the Barossa's simple elegance, reflecting its truly special wine traditions. The team members (principal winemaker and vineyard manager) have for the past 8 years focused on creating wines of quality that clearly present the characteristics of the varieties planted.
All vines in the Haan vineyard are cane pruned with 30 buds to the vine and vertical shoot positioning to give a ballerina effect. The shoots go up with a ‘skirt’ that filters the sunlight, ensuring the fruit ripens without being burnt. Bunch thinning is minimal due to the method of cane pruning.
Water management is essential and the key to a good harvest. The soil is monitored three times a week from November to approximately March (harvest time) to ensure the vines receive the optimum levels of moisture.
The grapes are harvested at their optimum ripeness and processed with as little intervention as possible. A mixture of both hand picking and machine harvesting help to balance the wine style and initial winemaking methods used.
Once in the winery the grapes are destemmed then fermented in small open stainless steel fermentation vessels with cooling attached to help maintain fruit freshness and balance in the wines. This also helps to build in longevity and persistence in the finished wines. A mixture of fermentation times helps to bring out the best of the separate parcels that are harvested from the Haan vineyards.
Elevage is in a mixture of new and older barriques and hogheads for both the Classic and Prestige range. The use of both American oak - which offers a sweeter spice profile - and French oak - which shows more savoury spices and delicate tannin profile – helps to create wines of power and elegance. A range of maturation times are practised in the winery with the Classic range a shorter time and the Prestige range up to 24 months in only the best barrels.
The wines are then barrel tasted for selection into their appropriate product range – Prestige or Classic blend – then sent for bottling and further maturation of up to three years after harvest before sale to the consumer. In particularly good years a super-premium release may be appropriate.