Report from week 2 of Vintage 2017

The grapes keep rolling in and we have now crushed about 40% of the crop. After the cool, damp start to the season the weather gods have been super kind and dealt us great ripening weather so far! (touch wood)

Whites are all done and the juices are all fermenting away. Great varietal character and nigh on perfect natural acidity.

Shiraz is looking great and the open cellar is nearly full. We have Inkwell, Lacey Old and Branson Road Shiraz fermenting at the moment.

This week we have our Rose coming on Tuesday and Friday (Chapel Hill Phil’s favourite days of the year) and Road, Hill and Retreat Blocks are being hand picked on Wed, Thurs, Fri. We also have LLanthony (Vinedresser) Shiraz on Thursday and Calinga (Parson) Shiraz on Friday.

The crushing slows down a bit now as we have to wait for the reds to ferment so we can press them off and then refill the tank with the next harvest. Next week we will start to transfer the new wines to oak so if you haven’t smelt a fresh barrel before now is your chance…

The Tasting Room is open seven days, 11am until 5pm, pop in a get a taste of Vintage 2017.

Bryn Richards

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