Vintage 2023 - Our Last Fruit
Vintage 2023
And the fruit has just kept coming
On Friday we received our last fruit, the remaining Hutton Vale Shiraz, Grenache and the Marananga Shiraz.
We also brought in the remaining blocks from the Hoffmann’s in Ebenezer. Our Mickan Blocks and the Old Vine Dallwitz. Even for Adrian, the fruit was late, but now safely resting in the fermenters.
These are some of our very best blocks and the fruit was worth the wait. But it was just in time, the weather has started to turn, cold nights, drizzle but wonderful fruit.
With all the fruit that is to be picked, picked, it is important that we reflect on the state of the industry, sales both locally and globally are tough. For the first time in a generation fruit in the valley has been left unsold and hanging on the vine. Tough for growers. Lets hope that things turnaround in the year ahead.
What Next
With all the fruit now in the winery the process and our days become a little simpler. No crushing. Pump Overs (where we essentially circulate the active ferments) and daily pressing and barrelling become the focus.
Each day a new batch or two is pressed and barrelled before being moved to the shed. Very satisfying.
Perhaps 2 weeks to go and all our wines should be through the fermentation stage and safely in the barrel shed.
And of course cleaning. Winemaking can be a messy business, with some people more proud of there mistakes then others. But cleanliness in the winery is priority number 1, so plenty to be done on a daily basis.
And our Minds Turn to hitting the Road
The end of vintage can often lead to a short rest, but not this year as Andrew and I hit the road. First to Melbourne for a dinner and a few lunches. Then off the Singapore and in June Sydney. Exciting times as we once again have the opportunity to get together with our friends over a meal.
Our Melbourne dinner is in a little over a week, so book your spots now!