The late burst of warm Spring weather has produced the ideal conditions to ripen the grapes and produce beautifully balanced fruit. In Bendigo the vineyard staff have been kept hard at work picking the Merlot and also the original planting of Sangiovese. The fruit from both vineyards reached the winery in great condition and look very promising. For our ever increasing number of Sangiovese aficionados the 2017 vintage should be fantastic.
In the Yarra Valley this week the pickers have been up in the hills at Yarra Junction picking both the Sauvignon Blanc and Pinot Gris. The berries are looking great with nice ripeness levels and lovely balance between and sweetness and acid. Tony was especially glad that we were able to pick all the vineyards before the rain showers.
In the winery Tony and the winemaking team are keeping very busy – most of the Chardonnay has finished their fermentation and have been pumped into French oak barrels to mature. The Chardonnay for Estate wines are still fermenting in oak where lees stirring is utilized to add creaminess and complexity to the finished wine. Meanwhile the Shiraz is busily fermenting away in traditional open fermenters where they undergo hand plunging twice a day to gently extract the colour and tannins from the grape skins.