Vintage 2024 - @campbellswines Ian Diver, Winey Operation Manager : “Another week of ideal ripening weather, sunny, no rain, low to mid 30s, to finish off Summer and start Autumn.
“Our older block of Riesling, 48-years-young and still going strong, yielded 6 tonnes. A light pressing and cold settle saw some pristine juice start it’s ferment with perfect wine chemistry. This will be blended later with our earlier picked 1981 block.
“We harvested a small amount from our mixed Sixties Block rows, choosing the riper varieties of Mondeuse and Tinta Amarella, into a small open ferment bin.
“This batch will be styled to create a lighter weight summer drinking red wine. First undergoing a cold soak for colour extraction, it was gently pressed early on Sunday to minimise any harder tannin elements.
“Our first Shiraz blocks came in ripe and ready on Tuesday, also yielding higher than expected, and will make the perfect base for the next Bobbie Burns Shiraz.
“One small block of Durif was affected by frost in October and consequently had a small crop. But this ripened early, with great colour and flavour, and has now finished primary ferment and has started its malolactic ferment.”
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