Our Winemaker’s Final Notes

Reflecting on this year’s harvest, what were some of the highlights?

For me, working with unirrigated old bush vine varieties that have exceptionally good quality, and also working with smaller batches of niche varieties was for sure a highlight for me.

Can you share any memorable moments or unexpected discoveries that occurred during the harvesting and winemaking process?

It was a sudden start to the season with a quick peak period and early end due to some heatwaves and a smaller yield for the year’s harvest. Our grapes rely on the weather conditions from the area, but what counts in our favor is the high altitude on which the grapes are planted. It gives the grapes a more even ripening period with moderate conditions and some early morning dew. All varieties had smaller berries, but varieties like Cabernet Sauvignon and Mourvèdre had unusually small berries compared to previous years.

How do you assess the quality of the grapes at the end of the harvest season? Or any interesting points you can share?

A challenge for the season was getting the sugar and phenolic ripeness in balance. The grapes have very good health, and therefore it could be managed to get closer to optimum ripeness. This was done through more regular sample ripeness testing to get the optimum picking date. Better ripeness tends to produce better quality juice to make wine from. Generally, for the season, there were small berries with lots of intense fruit characteristics and structure. I am happy with the quality for the season.

Are there any specific grape varieties that particularly stood out to you this year? If so, what made them unique or noteworthy?

The red varieties look promising this year. The Cinsault and Grenache Noir definitely stand out in my opinion, because of the smaller berries this year and more intense fruit as well as color extraction. Straw wine has always been something special for me because of the unique wine style and the cellar practices that need to take place for a well-balanced, fruity straw wine.

As you transition from harvest season to the next phase of winemaking, what are some key tasks or considerations that occupy your attention?

The next phase will be tasting and categorizing the quality to see what the aging potential of the wines is. This will give me an indication of which wines should have extended lees contact and which wines will age in barrels. Some practices that need to be followed are: ensuring the red wines finish malolactic fermentation, racking wines off gross lees, and keeping all wines healthy before they are bottled and enjoyed by our consumers.

How do you maintain consistency and quality across different vintages, especially when faced with variations in weather patterns or growing conditions?

To keep the wines consistent each year, I focus on the final goal for each wine. Then, I adjust some practices in the cellar to maintain consistency. While each wine is unique and there are slight changes every year due to weather and growing conditions, working with the same vineyard blocks helps. By making different components from specific blocks each year, I learn how the wine will react to different weather conditions. This knowledge helps me achieve the desired consistency.

What characteristics do you expect from the wines that will come from this year’s harvest?

We anticipate well-structured and well-balanced wines with concentrated fruit-driven characteristics. These wines will not only pair well with cuisine but also offer a great cultivar experience from the unique terroir on its own as well.