“Summer to date in this beautiful valley has definitely been warm enough yet interspersed with regular and good rains. Everything is still looking green and the vines lush. We did get smacked by hail around Christmas with the vines nearest the winery copping an absolute beating by the 80-100km/h winds that were driving the hail horizontally at the vines. Thankfully it was a narrow strip that whipped down from Porepunkah then petered out not much further down the valley than our vineyard. The bottom line for us is probably as little as 15% yield was lost. “The early varieties are just beginning to colour (called verasion) which indicates that we will start harvesting in the third or last week of February. Harvest is the most exciting time of the year. This is time when the real truth is laid bare and any shortfalls and errors of judgement in the vineyard become glaringly evident.” Kel Boynton Also in this issue:
- The vineyard team are preparing for harvest 2016 and Kel explains how the magic happens from picking the fruit in the vineyard to fermentation.
- Kel reviews some of our current cellar door releases including the 2008 Black, 2012 Blanc de Blanc (new!), 2014 Fruilano, 2015 Pinot Gris, 2015 Savagnin, 2012 Shiraz, 2013 Merlot and the 2014 Tempranillo.
- We announce a new dining experience available for Summit Cru members – private degustations in the Alfresco Dining Restaurant; and
- We take 5 with Robbie Clarkson our Sous Chef.