Vintage 2008 was a challenge throughout the wine industry. We have seen the effects of frost and drought. This has led to an early vintage with low yields but concentrated flavours. We have been fortunate to pick a good crop from our vineyard and to again source some excellent fruit from elsewhere throughout the region.

With our white wines we trialed some new yeast and cold fermentation techniques, to retain their delicate fruit flavours. The Marsanne and Viognier are now gaining added complexity in barrel. We also produced a Riesling using grapes from the cool viticultural regions of the Strathbogie Ranges and King Valley which is looking exceptionally good.

Selected parcels of the red wines have undergone post ferment maceration, in which the wine is left on the skins for several days after fermentation has finished. This helps to extract and stabilize colours and tannins. Other wines had shorter time on skins but were partially barrel fermented giving us lots of flavours to play with. The fermented wine is now maturing in barrel, showing concentrated fruit flavours and rich tannins.