The final tweaking of a couple of 2020 wines. I like to create an initial blend of my wines before making some final adjustments. Today I’m looking at adjusting the amount of barrel fermented wine in “The Skins Vermentino” to get the palate just right. Also, on the bench today is the “Rosé Brosé” – playing with the colour intensity and hue.
With virtually no rainfall in 2019 (or 2018) our vineyard ran out of water almost a year ago. Trucking water to just keep the precious vines alive – we didn’t expect to have much of a vintage in 2020. However, to add insult to injury, when the rain did begin to fall it brought hail with it to finish off what crop we did have… But we will still be making wine this year!
Many of the Australian premium winegrowing regions have been affected by drought, fire or smoke so we were extremely lucky to source some beautiful Vermentino grapes from the exceptional Chalmers vineyard in Mildura.
With this fruit we plan to continue making our popular dry, partial barrel fermented Vermentino, but there also may be a return of "The Skins". A full skin fermentation version as was in 2017.