15 Mar VINTAGE UPDATE: Monday, 15 March
We are now almost two-thirds of the way through our harvest now. Over at the winery, our Savarro and Pinot Grigio is just about finished ferment in stainless steel tanks, ready for cold settling and then racking off the yeast lees. The Pinot Noirs are ticking through nicely on skins in tank, almost ready to put to oak for maturation over winter. And finally, our Chardonnays have been whole bunch pressed and the juice is in barrel just about to start ferment with indigenous yeasts.
This week we plan to harvest our Viognier, starting by handpicking a potential Equilibrio portion from our closely planted HTK clone, followed by the other clones for our Single Vineyard range. We will also handpick our Equilibrio Syrah to be foot stomped (on Tuesday) and fermented in small bins.
After this, we will wait for our Marzemino to be picked for the Ai Fiori, while the Cabernet and Nebbiolo are left to continue to ripen slowly in the autumn sunshine.
Overall the wines are looking very varietal and we are really happy with the aromatics on the whites. Fingers crossed this trend continues through with the reds! We will keep you posted!