Step Inside a Working Barossa Winery This Harvest
There is no substitute for vintage in the Barossa Valley.
You feel it before you see it.
The hum of the crusher.
The warmth of fermenting fruit.
The sweet, heady scent of Shiraz rising in the air.
From 2 March, Gibson Wines opens the winery doors for Taste of Vintage — a complimentary 10:30am experience held during the heart of harvest.
This is Barossa red wine at its beginning.
When The Season Comes Alive
Vintage is not tidy.
It is movement. It is instinct. It is long days and purple hands.
Bins arrive from vineyards across the Barossa. Fruit tips into the crusher. Ferments begin to roll and breathe. The winery becomes alive with sound, aroma and anticipation.
Taste of Vintage takes you inside that moment.
You will walk through a working winery, stand beside open fermenters, and see the season unfolding in real time. No theatre. No rehearsal. Just harvest as it happens.
What You Will Experience
The smell of crushed berries.
The colour of freshly fermenting Shiraz.
The quiet concentration as decisions are made tank by tank.
You may see fruit being processed.
You may see ferments being worked.
You will certainly feel the energy that defines the Barossa during vintage.
Whether you are a seasoned wine drinker or simply curious about how red wine is made, this is your chance to understand it at its source.
Event Details
Experience: Taste of Vintage
Location: Gibson Wines, Barossa Valley
Time: Daily at 10:30am
Dates: From 2 March until approximately mid April, during harvest processing
Availability: Weekdays. Weekends subject to availability
Cost: Complimentary
Bookings are recommended. Vintage is dynamic and spaces are limited. Book your place to experience vintage - hands on, here.
Only During Vintage
Once the final ferment is pressed and the winery falls quiet, this experience disappears for another year.
If you are visiting the Barossa in March or early April, this is your invitation.
Step inside.
Breathe it in.
Come get sticky with us.