Tomfoolery Burla Negra Tempranillo 2022

Ben and Toby aim to produce individual and unique world-class wines using only hand selected, premium vineyards while taking advantage of the distinctive hallmarks of the Barossa. We ensure that all our vineyard sources offer variety as well as the highest quality.

As vintage approaches we regularly check the fruit in the vineyards personally to ensure every parcel reaches its optimum quality. The Sauvignon Blanc, Pinot Gris and Cabernet Franc Rosé vineyards are harvested in the early morning to keep them cool for delivery to the winery, were they are gently pressed. After cold settling the clear juice is carefully racked to cooled fermentation tanks and inoculated with selected yeasts. Cool fermentation is followed by minimal handling and gentle filtration prior to bottling.

The red vineyards are also picked in the early morning (to ensure the longevity of the vines and integrity of the fruit, we employ only handpicking techniques) before being delivered to the winery and gently destemmed into stainless open fermenters. These ferments are temperature controlled and the juice is pumped over twice a day for seven days to gently extract, homogenize and regulate temperature before draining and loading the basket press by shovel. The skins are then gently pressed before being blended back into the total blend. The wine completes its malolactic fermentation in barrel, before being racked off lees and matured in new and seasoned American and French oak barrels for 12 to 24 months, depending on wine style. We utilize old world and new world technology, minimal handling, with no fining or filtration to ensure the full potential of the fruit is captured, resulting in fruit driven wines with subtle complexity.

- Winery Note