After a long week with all the staff working extremely hard, most of the shiraz has been picked and is currently happily fermenting. Shiraz is fermented on skins to extract colour and tannin that are needed in the finished wine. While fermenting in open vats, the shiraz is pumped over twice a day, which keeps the fermenting wine and skins in contact and maximises the level of extract.
In the Yarra Valley, the picking crews have been fantastic and have very rapidly managed to pick all the chardonnay and pinot noir over a couple of days. Unusually both the chardonnay and pinot noir were ripe at the same time, as a consequence of the warm weather and high levels of sunshine that we experienced. Thanks to a heroic effort all the fruit was removed over two very long days and has been whipped off to the winery to be made in to delicious wine.