With vintage well and truly done and dusted with the riesling having been picked at easter, we still have loads to do.
Reds are finishing Malo, Whites have been mostly sulfured after primary ferment with some battonage to follow.
But it is the Riesling we are still closely monitoring… It is still fermenting in barrels and tank and it is taking its time. We are finally starting to see the sugar looking more integrated with acid and phenolics balancing the palate. This year, we will sulphur each barrel/tank component on its own merits rather than in consideration of the total blend. This is great fun and we are pumped about what we are going to end up with.
Lance has now made it back to the UK after an enforced stopover in Singapore due to the volcanic ash in Europe. It sure was a testing time for the Foyster gang.
And with vintage behind us, Dylan, Tony and I have already spend time planning for the coming months with pruning and soil preparation…
Must fly…. have to check the 2010 shiraz barrels with Tony.
In the midst of all this Riesling harvesting, we are really excited to be hosting for about 10 days Lance and Isabelle Foyster of Clark Foyster Wines in the UK along with their gorgeous girls Yasmin and Ines. So far they have experienced the great ocean road and today they explored Mornington.
Tomorrow begins the work for them all. Yarra Valley – wine, the sanctuary and a tasty dinner at Bella Vedere. I am sure they will cope just fine.
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