Well that was quick. Vintage 2013 is officially over.
Picking commenced on February 15th with our Coldstream Pinot Noir and came to a close on March 24th with the Gruyere Cabernet Sauvignon. Thirty-eight days of; picking, transporting, pressing, crushing, foot stomping, pumping and gravity filling.
And what a year it was. After the wet and moderate seasons of 2011 and 2012 we watched closely as the conditions rapidly shifted in late December. From waterlogged soils we entered into one of the hottest and driest summers on record. Welcome to the joys of farming in the 21st Century.
And while the vintage was challenging in terms of managing heat and moisture deficiencies, we have seen that once again our best sites stand up the extremes. Pinot Noir from our Woori Yallock and Wesburn vineyards and Chardonnay from Hoddles Creek have collectively given us goose bumps this year! We now have tucked away some truly beautiful parcels from these sites. Meanwhile the Riesling ferments are gently ticking along with weeks to run.
With the season being so warm, we had to move quickly to capture the freshness. Pinot started with a rush and we didn’t slow down until we started bringing in the Riesling from Strathbogie.
Café Velo (our wine press) became a popular spot to have a morning espresso to get the ball rolling as staff moved between vineyards and winery. The logistical challenges to work across five vineyards weren’t as huge as we had anticipated thanks to fantastic planning from our vineyard managers Ben and Dylan. And while the winery was humming along, we were joined by visitors from all over the globe who gave a lot of blood sweat and tears…. Austria (Hanes Trapl – Carnuntum), France (Gael Priuer – Sancerre), Portugal (Daniel Niepoort, Duoro), United Kingdom (Lee Bishop from Chez Bruce, London and Brian Scanlon, the Irish cricketing legend) and Australia (Sam Berketa, Amanda Lerch, Ned and Al!).
Once again a huge thanks must go our to our vintage team.
Thanks gang. We honestly couldn’t have done it without you – and the fruit loved the pampering.
This month we take a breath, monitor ferments and keep tasting to ensure everything is on track.
Early May will see me head to China and the UK for a series of tastings and events returning for our first launch of 2013, more on that in my next blog!
All the best,
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