Winery & Vintage Info
Vintage 2024 occurred four weeks earlier than usual, brought on by warmer than average temperatures in late September and October that accelerated bud-burst, early season growth to flowering, and condensed the growing season. Warm and dry daytime conditions during February and March then ensured rapid sugar and flavour accumulation in the lead up to the harvest.
There were some early season viticultural challenges, with isolated occurrences of frost in late October that resulted in some crop loss. There were also some late season challenges with some heat spikes above 40Β°C in late January and early February that caused sun damage in some blocks of Riesling and Chardonnay. Yield was down about 20-30% in affected blocks. Overall, red varieties (most notably Shiraz & Cabernet) will perform very strongly and for whites, early picking ensured a balanced, natural acidity producing high quality wines.
Combination of handpicked - whole bunch and machine harvested fruit. Pressed tank then racked to French oak barriques (~30% new) with a high degree of solids. Combination of wild and inoculated fermentation held below 20Β°C. Malolactic ferment not encouraged. Lees stirred weekly initially and reduced to monthly towards the end of maturation. Racked to final blend, light fining, stabilisation, filtration, and bottling.
