Vintage done and dusted - V14

It was more a marathon than a sprint but all the grapes have been picked, and just about all the ferments are complete, and the wines are tucked away in barrel.

Although yields are down across most of Australia, quality is high to exceptional. The real winners were the late ripening varieties. Making for a great year to make my first Syrah. I took about two thirds of my pick and made a whole berry fermentation. The aim for fruit, brightness and perfume. The remainder of my fruit parcel I sent to a tank, and sealed it up for 5 weeks. Although I looked after the tank, I largely let the ferment do its own thing for this time. I wanted to gain some tight tannin, and another flavour profile from the stalk contact into my blend from this component. End result is great, and the wine is happily sleeping in barrel until what will probably be around New Year for bottling. Watch out for a release come Autumn next year!