Vintage 2023

VINTAGE is underway

The backpackers are in the Barossa with every language being spoken across the Valley. What a wonderful time to be in the Barossa. Although by this stage, we would expect to be knee deep in reds, so far it’s just whites. But aren’t they wonderful, fresh, vibrant, low heaume grapes that are sure to deliver great wines down the track.

WHITES

For us at Hayes Family Wines, our early ripening varieties are our Northern Semillon and Chardonnay from the Schulz. Two of our favourite wines. We normally expect these late February, but this year we were well into March. Late but well worth the wait.

And the WINERY is UNDERWAY too

The 2023 Primrose Chardonnay were the first grapes into the winery, the crusher and through the press. They are resting safely in barrel awaiting a natural ferment with the help of our native yeast.

Cleaning is ongoing

A clean winery is not just important, but essential. For us, it is a daily if not more frequent task. But before vintage, the task is a big one as we pressure clean all the fermenters, picking bins, the winery floor and wash every piece of equipment to be used for Vintage and beyond. I am lucky to have some great mates who come and help most years for vintage. Last year Tim and Pat got cleaning, this year as timing would have it, Wayne is on cleaning duties

Not fun, but essential. And we do appreciate it. Below Wayne is waxing our traditional basket press cages.

What Next

This coming week we plan to pick the Rose base - very old Grenache and Mataro from the Fromms vineyard in Williamstown. Reds are still some way off, but we are still expecting the first reds from Williamstown in the Barossa’s South before the end of March, perhaps, but we may well be in Vintage well into May this year.

This long dry cool vintage provides perfect ripening weather, positive signs for the vintage ahead.

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