It was a big week at the crusher last week… The vintage crew are brilliant and are working really hard round the clock.
So far we have harvested all the Kangarilla Verdelho and Chardonnay.
For the reds, Parson Shiraz that was first out of the blocks – it is super quality. Really punching above its weight this year and it bodes well for a cracking shiraz vintage. The photo is of some beautiful Shiraz in the crusher today.
Saturday was Rosé Day! We are stoked with the juice. Sour cherry, cranberry, pomegranate, spice and raspy tannin.
The Gorge Block Chardonnay has already finished fermentation in oak and soon we will start batonnage (lees stirring) to build mouthfeel and complexity.
All of this hard work is being fuelled by our friends from The Food Business. Hard to pick a favourite so far but the ratatouille pie on Paris mash with chicken gravy today is going to be hard to beat – delicious!
Bryn Richards | Winemaker