The quality of last year’s harvest was fantastic: A perfect balance of flavours, sugar levels and acidity. The wines were a bit “difficult” to work with, for example, the malolactic fermentation has taken longer than usual. However, at last it has now been completed through all the lots, and whilst we get the wines ready for bottling by fining and stabilising the wines, we have also started to work on the blends. It’s a very exciting moment in the year of a winemaker.
As the opening image illustrates, winter is slowly moving into spring. The vines have finished their work for the time being and now receive their annual hair cut and my Estate vehicle requires the adornment of the obligatory bobble hat.