After a wet winter, early Spring was warm, and the vines developed quickly.
In August we were smashed by the unprecedented frost that hit so many growing regions. We feared the loss of up to 2/3 of the crop, and were concerned about the quality of the remainder, due to uneven ripening on the Chardonnay in particular.
We applied tonnes of organic nutrition, and spent weeks de-suckering, shoot-thinning and fruit-thinning to ensure even ripening at vintage. As all this extra work came to a close, we were very lucky to dodge a 180mm deluge that flooded our neighbours just 6kms away and later escaped hail that hit others several times in a stormy growing season.
A warm and dry February helped ripen the fruit in good shape. The last hurrah (I hope!) of a wild season came courtesy of Cyclone Alfred's tail - with forecasts of over 50mm of rain just as our and all our clients' red grapes were ready for harvest.
Obviously totally insignificant compared to what Queensland and Northern NSW copped, but enough to split skins, dilute flavours and risk an explosion of disease so we worked over weekends and day & night to pick and process the fruit in time.
With everyone a bit ragged from the workload and the pressure, a harvester broke down at 1am, while picking Block 2 Shiraz was a low point! And the usual logistical challenge in the winery to juggle fermenter and tank space was extra tough this year with so much coming in at once.
The forecast however, improved daily, and after tests showed the Grenache and Block 1 Shiraz weren't ripe enough, we decided to roll the dice and hope for mercy from the weather. I'd simply rather not make a premium wine at all if the grapes aren't just right.
Fortunately, luck was on our side again, the rain didn't come and so have the luxury of ripening the grapes in the cooler autumn weather over the coming weeks.
We made the difficult decision not to pick the Chardonnay, as despite our best efforts, the frost-affected fruit didn't make the grade - but don't panic, we're on the 2022 and have 23 and 24 in the cellar, maturing and getting ready for release.
Across the rest of the vineyard however, yields are significantly better than expected, and quality looks really good especially on the Grenache, Cabernet and Shiraz.
This season reminds me that every bottle of Estate Grown wine is nothing short of a miracle, and I am beyond grateful for our good luck as well as all the hard work and skill of everyone!
I'm so thankful to the team, to Paul our Ag Consultant, to the harvesters and to everyone's families including my own who put up with tired, stinky (yeasts and lees), sticky (sugary grape-juice), wine-stained and absent partners during Vintage.
And however hard it is, I still love Vintage. I love the possibilities and promise. I love overcoming the challenges, learning and trying new things, to see the fruit of a year of hard labour in the vineyard, and the chance to make more great wine!
