The 2026 vintage officially kicked off during the second week of January, fuelled by a hot, dry end to the year that accelerated ripening. The heatwaves in November were followed by a welcome, milder December, allowing the fruit to develop more patiently and in balance.
As is tradition, Chardonnay was the first variety to leave the vine, handpicked from our Steven and Lovedale Road vineyards. It was quickly followed by our Verdelho, Semillon, and Pecorino. These early picks captured the bright, crisp acidity we look for, setting a high bar for the season.
What a difference a few weeks make! The winery floor is now stained a glorious deep purple as we shift our focus from the whites to the reds. Our Shiraz and Tempranillo blocks have been harvested and are currently bubbling away in the fermenters. Thanks to that milder December, the tannins had the luxury of time to ripen beautifully without sugar levels spiking.
This year, the Shiraz is showing incredible primary fruit intensity—think dark satsuma plum and cracked black pepper. Because the fruit arrived at the winery so cool and intact, we’ve been able to extend the ‘cold soak’ period, extracting deep colour and silky tannins before alcohol development begins.
For the Tempranillo, we are focusing on preserving its natural vibrancy. We’ve opted for a slightly cooler fermentation temperature to keep those bright, fleshy cherry notes at the forefront, ensuring the wine remains elegant rather than heavy. The balance of acidity across both varieties is the best we’ve seen in years.”
The team is currently working around the clock to manage the peak of the crush. If the current quality in the tanks and barrels is any indication, 2026 will be a vintage for the cellar.
Cheers,
Mike
Owner & Winemaker