22 Feb VINTAGE 2022 UPDATE: Tuesday, 22 February
It’s All Going to Plan.
Warm, dry conditions over the past few weeks have been ideal to concentrate the flavours and sugars in the fruit, heading towards optimum ripeness for harvest. Our Savarro was harvested early last week, and we also saw our Pinot Grigio come into the winery over the weekend. Both wines are fermenting separately in stainless steel tanks to retain as many aromatic flavours as possible.
Tomorrow we plan to handpick our Chardonnay clones – 95 and 76 (pictured). It will then be whole bunch pressed, with the juice headed directly into oak barrels. Then we wait for the indigenous yeasts to start fermenting the natural sugars in the fruit. Later this week we plan to pick all our Pinot Noir clones, including the selected rows destined for our Equilibrio wine.
Next week we will hand-harvest the Equilibrio Chardonnay from our Mendoza clone. The Equilibrio Syrah will also be handpicked and then be foot-stomped prior to fermentation. Keep an eye on our socials for photos! After that, we have planned a short break while the bigger reds — Cabernet Sauvignon, Nebbiolo and Marzemino — finish ripening.