2018 vintage and wine notes
The 2018 is shaping up to be another cracker year, particularly for Pinot Noir.
We added to our collection of estate grown wines with a Sauvignon Blanc which has managed to retain its zest on the palate while presenting lovely tropical fruit aromas. Unfortunately the Syrah was spoiled during fermentation developing unattractive volatile acidity characters.
1. Pinot Noir from both red volcanic clay and yellow duplex soils;
2. Chardonnay from our single clone new plantings; and
3. Shiraz from the warmest site in the vineyard.
New oak – made by the Burgundy based cooper Taransaud, has been used in the wine making for the first time. This will no doubt add flavour and complexity to the wines.
The season started slowly with cooler temperatures but got going following heavy rain in early December which effectively defined the vintage. Bunch weights were up and growth conditions were perfect through January and February.
Flavours in the winery were clean and fresh indicating good acidity while juice colour in the reds were more intense than our previous two vintages.
Harvest overall was about a week earlier than 2017.