"As autumn approaches and the vines work hard to ripen their bunches of beautiful golden and black grapes it is easy to reflect on the summer just gone. In fact it is more meaningful to reflect on the growing season that was. Spring and bud burst was late after a very wet winter with the rivers close to bursting their banks for weeks and weeks on end. As the vines came out of dormancy and started their growth, it was a bit scary on a few occasions as the mercury dropped below zero degrees but thankfully not low enough to cause serious damage to our vines. Flowering follows bud burst by roughly six weeks so again we noted that it was later than the last few years. The weather stayed warm to hot over summer without any extreme damaging heat waves. Rain kept falling on a regular basis and at times Evan would just get a mildew and botrytis spray on and then have to repeat it all over as it had rained yet again, and again, and again. However veraison (that’s when the grapes start to soften and colour) began on cue, six weeks after flowering and we allowed ourselves to get a little excited as harvest follows verasion by, you guessed it, six weeks."
Also in this issue:
- We undertake one of our biggest bottling runs in years, over 37,000 bottles! Kel explains how this important side of wine production works.
- Harvest 2017 is underway after a late start due to a milder December and Janauray temperatures than we expected
- Assistant Winemaker Nick Toy reports on some upcoming new releases and varietals to get excited about
- After holding a hugely successful Spanish Fiesta dinner, our chefs share their Spanish Churos recipie!
- Kel and Janelle head to Canberra to host a 6 course lunch at Aubergine Restaurant in Canberra for Summit Cru Wine Club Member Troy Reddick
Plus much more news! To read the newsletter in full, click here: