Following a wetter than average winter and spring with below average summer temperatures, Barossa’s 2017 harvest was three to four weeks later than in recent years. As the season progressed, later ripening varieties like Mataro and Grenache were tracking 4 to 5 weeks later. The mild conditions and healthy soil moisture levels were pertinent for flavour development and conducive to ‘filling’ out the berries resulting in higher than average yields.
Another strong year for Barossa, the 2017 vintage promises to deliver an array of wine styles, from “bright, aromatic wines”, through to “vibrant, intense, well-structured” and “dense, concentrated” wines from the earlier-picked vineyards.
This Mataro vineyard was planted on our Stonewell property in 2001. Trained onto a single cordon wire, the vertical growth habit produces canopies that help shelter the fruit from the intense sun allowing enough dappled light to assist colour and flavor accumulation. The North Westerly facing aspect has moderately deep brown clay soils with underlying calcareous chalk. The late ripening vineyard is well suited to these soils retaining fresh canopies by harvest echoed by the balanced acid and fresh flavours under warm growing conditions.
The hand-harvested fruit is completely destemmed and crushed to an open top fermenter. The must is inoculated and allowed to ferment between 22-25oC until dry. The cap is managed by pumping over twice daily without splashing. Once primary fermentation has been completed the ferment is bag pressed and racked to 2 year old Demi Muid French oak. The wine was bottled 10 months after harvest.