This week we are full steam ahead at the farm after the fires of just 10 days ago. The team are harvesting Semillion and Viognier, the first from a contract block and the initial look, especially on the Viognier, is amazing. Even growth throughout the 2010 season had led to a truly special block and it seems we are going to have a delicate, soft extraction which will in turn, with a careful hand and some of the unique ways we go about maturation, produce more of the wines we are known for.
A particularly stressful time of the year for everyone in the wine industry, as sleep is put on hold and the wine makers are known to throw the odd temper tantrum. We take special care to remain as calm as possible and deal with the variables in the smartest way possible. Being a family business we all hop in and help out wherever possible, this year being no different.
Harvest conditions were excellent with cool weather. We always try pick at coolest temperature as it preserves the fruit before it goes into the cellar where it’s again cooled down, where we have been known at times to whip out the dry ice which helps with the oxidation of the fruit.
Enjoy the pictures and next week we`ll chat about why we use certain barrels, we`ll talk about carbonic maceration as well as the full malolactic process.
