The Redman grape growing and winemaking traditions can be directly traced to lessons learnt by Bill Redman during his time in Coonawarra. His first and most important rule of winemaking was to keep the winery scrupulously clean.
The 34 hectares of Redman Vineyard, consist of vines ranging in age from 20 to 100 years old. These vine are still traditionally 'Cane and spur’ hand pruned onto a two wire vertical trellis system. They are judiciously watered to allow the vines to produce premium quality fruit for which Coonawarra is renowned.
Since 1980 the grapes have been mechanically harvested, and crushed “in the field”, by a crusher mounted on the front of a tractor. The must is transported to the winery in a stainless steel tanker towed behind the tractor.
Fermentation is carried out in open concrete, and stainless steel fermenters, both of which hold five tonnes of must. The open tanks are hand plunged three times a day, to give gentle extraction of desirable tannins and colour. The stainless steel fermenters are pumped over twice per day to achieve the required colour and tannin levels. The must is cooled during fermentation to ensure the temperature does not get above 25 degrees Celsius.
The wines are fermented to dryness on skins, which usually takes five days. They are then run off the skins, and the skins are pressed. These pressings are added straight back to the ‘free-run’ wine. The wine undergoes a natural malolactic fermentation, after which a small amount of sulphur dioxide is added.
The wine is then transferred into French and American 300 litre Hoghead oakbarrels. The wine is matured in these barrels for up to two years, prior to a final filtration and bottling.
Following in the family tradition, the third generation and fourth generation are now working together to produce the top quality wines for which the Redman name has become renowned. The Redman Shiraz, Redman Cabernet Sauvignon, Redman Cabernet Sauvignon Merlot and "The Redman" are distributed and marketed nationally.