We experienced an extraordinary summer resulting in the hottest growing season ever in Central Otago’s modern history. Early flowering and ripening meant our normal six months of growing was condensed into a mere five months. February rain brought relief for the vines and enabled them to achieve physiological ripeness, and warmer than normal nights lead to lower acidity. Harvest dates were brought forward to achieve perfect balance.
A has been a turbulent season with lots of wind and the temperature half a degree lower than average in December and January. Although our Central Otago summer was cooler than usual the fruit proudly ripened as normal. As one of the first in the region to begin picking, we began harvesting fruit for our bubbles in mid-March, which was followed by the picking of grapes destined for still wine; Pinot Noir fruit between the end of March and beginning of April. Last to come in was our Pinot Gris and Grϋner Veltliner which was pressed and put to bed well before ANZAC Day!