Friday July 7, 2017
The 2017 harvest wrapped up at the end of April, and now we mostly wait and see what this year’s vintage expresses. We asked Ben Weaver, our Assistant Winemaker, to comment on each varietal.
“As a general update the wines are looking really good. Chardonnay was 50% barrel fermented and remains in barrel on lees developing texture. 50% is also going through malolactic ferment which softens acids as well as brings complexity to the wine; subtle buttery and oak flavours. It’s looking really good!
Pinot Noir is all in barrel going through natural malolactic ferment. This wine will remain in barrel for roughly 12 months which allows time for the tannins to soften and become more integrated. We have a 20% new oak regime so the wine also needs the 12 months for the oak tannin and flavour to become more integrated and rounded.
Pinot Gris and Riesling are both bedded down developing texture. Our Riesling is roughly 18g residual sugar; sweeter than normal due to early picking and high acidity, and a wine with longevity on its side.
Our Sauvignon Blanc is all bedded down as well and of very good quality. It is currently sitting on lees developing texture. Some of the very last Sauvignon Blanc was handpicked this year (woohoo!). This has gone to barrel and is looking fantastic! It has body and fruit in abundance as well as being complex with fantastic length. We will definitely be looking to repeat this in our Sauvignon Blanc programme in years to come.”