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April 20, 2018

Twelve, thirteen, fourteen, fifteen, sixteen: five good vintages in a row. I was getting nervous. But on Saturday March 18 we picked 6 tonnes in excellent condition. Winemaking went well and the wine, which shows excellent retention of its primary fruit character, is n...

April 20, 2018

Where the Gods live, obviously…

April 19, 2018

Everybody knows specialised winemaking equipment is going to be expensive. Planting a vineyard and building a winery, you can save a fair amount by doing as much as possible of the work yourself, but when it comes to the grape processing equipment, the sorting table, a...

April 19, 2018

In 2007 and again in 2009 we did not make any wine because the vineyard was blanketed with smoke from bushfires. Noxious chemicals in smoke bind to grape skins. When the grapes are crushed, especially if the juice is allowed to remain in contact with the skins for an e...

April 19, 2018

It probably isn’t a good idea to be writing newsletters in mid-winter. Pruning day in day out doesn’t put you in the sunniest frame of mind. The cold is cold and rain is wet. Aches and pains and minor slips of the secateurs get to seem worse than they are, little griev...

April 19, 2018

The season got off to a bad start: a hard frost later than any previously recorded in this district. I remember waking up on the morning of November the 27th and looking out of the window and thinking: “What’s all that pollen doing on the ground?” As the day warmed up,...

April 19, 2018

If we didn’t cover the grapes with fully occlusive netting they would all be eaten by Little Ravens, Currawongs and Bower Birds. The job takes around 6 hours.

April 19, 2018

It’s five feet long and it takes no prisoners, but it beats the hell out of a week with secateurs.

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