Vintage conditions

The 2020 growing season started on the back of average winter rainfall in the Adelaide Hills. Spring was characterised by dryer than average conditions, with rainfall down 35%. There were also several frosty mornings from September through to November. Late Spring to early Summer was hot and dry. Although bunch numbers were generally good, the conditions meant that bunch weights were well down and therefore yields across the board were low. January and early February were characterised by mild conditions and some decent rain was highly beneficial for freshening vine canopies and filling out bunches. The remainder of the ripening period through Autumn was favourable, with night-time temperatures remaining cool, daytime temperatures mild and no major heat spikes or rain events. This enabled a long, slow and even ripening, helped grapes retain good natural acidity and ensured they could be picked at the optimal time for flavour and style.

Vinification details

Fruit was gently crushed and destemmed and immediately chilled to ensure it was cold before being pressed to tank where only the purest free run juice underwent cold settling for 2-7 days. Clean, pristine juice was racked off solids to a stainless-steel tank where fermentation occurred at low temperatures (12-14°C) for approximately 14 days. Specially selected yeast strains were used to enhance varietal characters. A short maturation (6-8 weeks) on light lees was followed by an early bottling to enhance freshness.

Awards

IWSC: Silver
Drinks Business Masters: Silver

Vintage conditions

A challenging growing season started with May to September’s total rainfall being 33% below average, resulting in low subsoil moisture levels. Low lying areas were affected by several frosty mornings in late September and early October. Generally mild spring conditions resulted in a later and longer flowering period, which was interrupted by a severe spring storm in late November. Heavy rain, strong winds and patches of hail caused damage to shoots and bunches, resulting in poor flowering for most varieties across the region. Cooler than average weather throughout December slowed berry development, suggesting that the 2019 vintage would be later than average. However, a very hot and dry January and February reversed this trend, and when combined with low crop loads, grapes transitioned quickly through véraison and began to ripen rapidly. Careful irrigation management and harvest scheduling ensured that grapes were still harvested at the optimal time for flavour and style. Cooler and dry conditions from mid-March into April provided ideal conditions for ripening of red varieties.

Vinification details

Fruit was gently crushed and destemmed and immediately chilled to ensure it was cold before being pressed to tank where only the purest free run juice underwent cold settling for 2-7 days. Clean, pristine juice was racked off solids to a stainless-steel tank where fermentation occurred at low temperatures (12-14°C) for approximately 14 days. Specially selected yeast strains were used to enhance varietal characters. A short maturation (6-8 weeks) on light lees was followed by an early bottling to enhance freshness.

Vintage conditions

A dry start to winter was followed by heavy rains during July and August that resulted in good soil moisture at the start of the growing season. Spring temperatures were 2.8°C above average, resulting in solid canopy growth and generally high fruit set at flowering. Three heatwaves in late January and early February required careful irrigation management to maintain healthy leaves and bunches. Both maximum and minimum temperatures for the ripening period of January through to March were well above long-term average, and rainfall was 50% below average for the same period, resulting in some compression of harvest at its peak. April was the warmest since 2005, and the second warmest in the last 50 years, providing a clean finish to the season.

Vinification details

Fruit was gently crushed and destemmed and immediately chilled to ensure it was cold before being pressed to tank where only the purest free run juice underwent cold settling for 36 hours. Clean, pristine juice was racked off solids to a stainless-steel tank where fermentation occurred at low temperatures (12-14°C) for approximately 14 days. Specially selected yeast strains were used to enhance varietal characters. A short maturation on lees was followed by an early bottling to enhance freshness.

Awards

IWC 2019: Silver