Harvest has continued this week in both Bendigo and the Yarra Valley with the extra sunshine ripening the fruit and resulting in our pickers and winery staff being hard at work.
In Bendigo, we have picked Viognier, an unusual French variety that produces a unique and delicious food wine. The fruit was well balanced and very elegant with delicious fruit flavours. Once in the winery the fruit was crushed and allowed to ferment using wild yeast in well-seasoned French barriques, in order to develop a complex finished wine.
This week we also picked the Young Shiraz Block and Fruit Salad Block, both of which are destined for our fabulous Rosé. The sales of the have been terrific since its introduction and each year we have expanded production to cope with the increasing sales. The fruit was hand harvested before being whole bunched pressed to preserve the fruit flavour in the finished wine. The wine spends a brief amount of time on skins to give the wine its beautiful blush colour before finishing fermentation in stainless steel.
Despite everything that has been going on in the world, the fruit in the vineyard continues to mature nicely with the sunshine ripening the berries.
Our Chardonnay fruit in Bendigo was hand harvested this week and were in great condition. The yields in the vineyards have been quite low but the quality of the fruit harvested has been excellent. The grapes were picked with low baumé, but very good acid which should result in a fabulous wine that is capable of aging for an extended period. Once delivered to the winery, the small crop begun its fermentation, with 60% allowed to ferment with indigenous, wild yeast to encourage complexity in the finished wine. The remaining 40% was inoculated with a cultured yeast.