A cool start to the 2018 vintage season has led to some excellent white fruit with plenty of flavour and lovely natural balanced acidity. The Sauvignon Blanc and Chardonnay both show beautiful fruit intensity and we’ve not had to add acid in the winery as a result of the natural acidity levels. It was a textbook vintage for the Chardonnay and we saw very pronounced ‘hen and chicken’ formation in the bunches which, coupled with the low yields, gives the wines great depth and concentration of flavour (owing to the increased skin to juice ratio).
Thankfully the January rain (approx 20ml) followed by 2 days of high humidity, was immediately followed by some warm dry weather, thus reducing the risk of disease pressure. The whites were already harvested by the time we experienced heat spikes later in the season. The reds on the other hand have benefited from the warmer weather and we saw everything come together nicely (sugars, acids and ripeness) when we harvested the Cabernet Sauvignon and Petit Verdot late last week. The Shiraz is being harvested as we speak!
(22 March, 2018)