Winemaking practices at Harris Organic are traditional methods handed down from the icons of the Swan Valley.
These people have served the Swan Valley community for over 25 years.
Grapes are hand picked and left over night to cool before crushing and destemming. Concrete wax lined tanks, dont look pretty,but are useful for the vintage season as open fermenters. These usually cost a carton of beer and with a large valve cut into the base of them they are efficiently used. The organic red wines are made in these and also the organic white wines. Cooling by way of refrigeration is used to cool the fermentation's exothermic reaction. The chiller is used later in the season to cool the white wines to remove tartrates, the crystals that form as wine diamonds. Once maturity is reached the wines are bottled in cork mouth bottles where possible, avoiding the use of aluminium screw caps.
Duncan Harris owner and winemaker has learnt the techniques of winemaking from self tuition and the gathering of knowledge
from his fellow peers.
As a mechanical engineer, he spend every spare moment working to better his winemaker’s dream of better
organic winemaking practices and an efficient organic vineyard and winemaking
facilities at the Swan Valley property.
The organic wines are unique versions of traditional Swan Valley Mediterranean warm climate varieties; Shiraz and Malbec for dry red wines, Chenin Blanc, Verdelho, Chardonnay, Madeleine for dry white wines, and Muscat and Pedro Ximenez for rich liqueur styles.
Harris organic wines are produced with great attention to their development from their one and only Swan Valley vineyard. It is the only certified organic vineyard and winery in Perth, Western Australia.
The organic grapes are hand picked into plastic 22L stackable crates, then the winemaking begins with grapes being crushed and destemmed, pressed where necessary in a 1200 L pneumatic draining press and small batch (less than 100 cases) fermented with the natural indigenous yeasts of our area. A yeast starter is made a few days before picking the grapes so that the culture is “going” before crushing.
The fruit of each variety is softly basket-pressed, generally the crushed grapes are drained in the press before the must is pumped to a fermenter and assisted in it’s transformation into organic wine by the attentive winemaker Duncan.
Additives to our wines are either nil or minimal compared with many commercial Australian wines. See the Additive List. Most of our organic wines are vegan and vegetarian friendly.
The organic wine is then stored in oak casks in our underground cellar, before bottling and hand labelling.