The 2018 was another cracker year, particularly for Pinot Noir.

We added to our collection of estate grown wines with a Sauvignon Blanc which has managed to retain its zest on the palate while presenting lovely tropical fruit aromas. Unfortunately the Syrah was spoiled during fermentation developing unattractive volatile acidity characters.

We picked:

  • Pinot Noir from both yellow duplex and red volcanic clay soils on a south facing block;

  • Chardonnay from yellow duplex clay, north facing slope; and

  • Sauvignon Blanc also on yellow duplex clay with south and western oriented slopes

New oak – made by the Burgundy based cooper Taransaud, has been used in the wine making for the first time. This will no doubt add flavour and complexity to the wines. The toasts were specific to Chardonnay and Pinot Noir respectively, based on generations of experience with these Burgundian varieties. This will no doubt add flavour and complexity to the wines.

SEason Conditions

The season started slowly with cooler temperatures but got going following heavy rain in early December which effectively defined the vintage. Bunch weights were up and growth conditions were perfect through January and February.

Flavours in the winery were clean and fresh indicating good acidity while juice colour in the reds were more intense than our previous two vintages.

Harvest overall was about a week earlier than 2017.

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