I feel like we’re at a point in our relationship where we can be open and honest with each other. Don’t you agree?

So, here is the thing… as we speak, I am off enjoying a lovely long Easter/Anzac Day holiday in Victoria with family and friends. And, let’s face it… my heart just isn’t in it this week.

Don’t get me wrong… I love our weekly catch-ups. But this little guy, some people I haven’t seen in a long time and a half-finished jigsaw are calling me right now.

Never fear though. Rob is here with a brief vintage update. And I’ll be back, rested and refreshed next week!

Over to you Rob…

So, vintage!

Pinot sparkling:

… has just starting malolactic fermentation. There’s a lot of malic acid for the bacteria to consume, but those distinctive aromas are already showing up. The enzymatic test for malic hasn’t shown much change yet.

Sauvignon Blanc:

…has now been racked. Sulphur and bentonite (Rob’s fining agent of choice) have been added. It should be really clear soon with all the solids at the bottom of the tank. No malolactic with this one. Very lifted bright tropical fruit aromas – lovely.

Pinot dry red:

Great full black cherry and dark plum nose. Now confirmed as having finished malolactic fermentation. Racked off lees and a little sulphur added.

Tempranillo:

… harvested week before last and now finished fermentation. The wine was pumped away from under the skins on Tuesday and the skins (still quite wet) dug out of the fermenter and loaded into the press. Pressing was completed within a couple of hours. Lovely deep, rich colour. Very full wine with spice and peppery aromas and flavours. Will settle in the tank for 2-3 days and then go to barrels. Malolactic bacteria will then be added and hopefully fermentation will take off quickly!