Having already created The Ball Buster and The Wild Ride, Bruno wanted to try his hand at a wine from another region. The Border Crossing is a project which enables Bruno to see how his style of making Shiraz would work when made from parcels of grapes from McLaren Vale. There in McLaren Vale he found a block of old vine Shiraz that produces a wine that is big and lush just like his wine back in the Barossa however with more blueberry and mocha characteristics. The combination of a great vineyard, open fermentation, basket pressing and maturation in older oak barrels ensures the 2018 Border Crossing has the TAIT Wines hallmark characters of generosity, power and balance. The name of course says it all – he crossed the border into another region in order to create this wine.
Fruit is from a single vineyard located in McLaren Vale – approximately 30 year old vines. The vineyard is 2.5 miles from the ocean, located close to a small town called Aldinga. Fruit is harvested in the early morning and transported to the family winery in Barossa Valley for processing. The grapes are de-stemmed into 5 ton open fermenters, pH is adjusted and fermentation takes place over 7 days at a temperature of approx. 24 degrees centigrade using a cultured yeast specific for high alcohol wines. Plunging and pumping over takes place 3 times a day to ensure maximum, color and flavor. The wine is then pressed using a traditional basket press, and drained to barrels. Barrel maturation lasts 18 months in a combination of 2 year old French and American oak, before being bottled. The wines are bottled un-fined and un-filtered. The hallmark of Bruno’s wines if the softness of his tannins – this is the result of basket pressing every drop! His wines are well balanced as well, despite the octanes.