Our teams across Auckland, Hawke’s Bay and Marlborough are confidently ready for a busy month ahead.
Here’s a look behind the scenes.
First to arrive at the Henderson Valley Winery was a truckload of Chardonnay grapes, hand-picked from younger (11-year-old) Mendoza vines at our Irongate Vineyard in the Gimblett Gravels.
Those grapes have since been pressed and tucked into oak barrels for both wild and inoculated fermentation. It’s early days, but the wine is shaping up nicely.
More Chardonnay is still to come from the older vines, along with our red grapes. Early March is playing ball weather-wise, letting the grapes have enough ripening time to reach optimal flavour ripeness.
The growing season hasn’t been spotless. La Niña pushed moisture to the region, which kept the Viticulture team watchful for Botrytis. Vigilance, experience and decisive action at the vineyard has paid off.
At our Marlborough vineyards and winery, the story is familiar: a season that asked a bit more of the team, but one that’s paying off.
Summer’s regular rainfall kept the vines growing vigorously, meaning plenty of time spent trimming and leaf-plucking canopies. It’s hard work, but the lush canopies also work as engines to ripen grapes.
Crop levels across the blocks have been kept nicely balanced to maximise quality and that effort’s showing. The vineyards look beautiful, the crops are strong, and Pinot Noir in particular is looking exceptional.
Autumn has arrived with encouraging forecasts, giving the grapes a final stretch of ripening time. If the weather holds, Pinot Noir will be the first off the vine in mid-March. All signs point to another busy Marlborough harvest.
At our Henderson Valley Winery, it is all hands on deck.
Winery spaces have been scrubbed top to bottom and wine has been moved from tanks to bottle to make room for the swathe of grapes on the way.
Senior Winemaker, Adam Hazeldine, is keeping an eye on all the action. Spreadsheets, weather patterns and good communication is his trifecta for a well-executed harvest.
Not glamorous, but very effective.
The first ferments for the grapes may be underway, but the team’s brew is on the caffeinated side of things.
We’ll keep sharing updates as fruit arrives in our wineries and when ferments begin.
If you’d like to tag along for the ride, keep an eye on our Instagram over the coming weeks for real time updates. We’re excited to share this with you.
