Vintage 2023

It was long, it was tough, but it was a VINTAGE to remember

Vintage 2023 was a great one for the best of the growers with the best of the vineyards coupled with a good relationship with the winemaking team. There are many happy growers. But there are just as many sad stories of overcropping, poor and rejected fruit, and even worse, sound fruit left to rot on the vine. But this is a sign of the times not a representation of quality. For those who did things right, 2023 was excellent for both white and red, perhaps even great.

Vintage 2023 started for us on 10 March with the Schulz Semillon. followed by chardonnay, rose base and the riesling. Our first reds were not delivered until April, and our last reds on the 5th of May. Our latest start to a vintage and close to our latest finish.

As for volumes, 2023 was the biggest vintage to date. We averaged 1.5 tonnes per acre across all our blocks, still very low by local and international standards but high by our historical standards. it would be fair to say that our Estate Vineyard thrived.

And quality? Exceptional based on our fruit and the resulting wines at this early stage. The colours are dark, flavours lifted and intense. The growers have done their part so now it is over to Andrew to safely escort them through their journey to bottle in the years to come.

STaNDOUTS?

Always tough to call this year, but all our reds and whites have exceeded our expectations. There is sure to be some swings and roundabouts, but the blueberry fruit evident in the 2023 Koonunga Ancestor Vine Central Block will live in my memory for a long time. One of Hoffy’s Old Blocks (more to come later) also shone, and again, the perfum was truly haunting.

But we are not all about red, our new Riesling from Eden Valley is a stunner. To be bottled next week. Look out for it, it is sensational.

And the team

I am pleased to report that despite the long hours and tough work, Andrew and I and importantly our band of helpers came through vintage unscathed with some wonderful stories to tell.

We had help from Wayne early (before a grape was delivered), Tim just as we got going, then spot help from Mandy, Tanya, Niki, Tessa, Chris and in the dying stages Aaron.

All should be very proud of what we have achieved. Andrew in particular has put in an amazing effort. Week after week, night after night he has kept watch over what will be a wonderful Vintage year!

But not everything went to plan

And that is half the fun of it!

What Next

We are nearing the end. The last few ferments will find there way into barrel next week before the shed is full, winery cleaned and Andrew can have a day or two of rest.

And our Minds Turn to hitting the Road

With our Melbourne dinners and corporate lunches now done, it is off to Singapore for a week long Vinexpo Asia in conjunction with Wine Australia. Should be fun as we see if we can find a good partner for SEA.

Late June we will be back to Sydney for a dinner and the Sydney Good Food and Wine Show before Perth in July Lots to come.

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