Lindsay is very excited by all of the 2015 wines and particularly the Sauvignon Blanc. Having sold out of the 2014 vintage some time ago, we were keen to bottle and release the 2015 wine as quickly as possible. Picked on 3rd March, it was bottled 2 months later on 1st May with first orders received the following day. Since then, the wine has been “flying out the door” so get in early if you want some. Classical herbaceous, citrus, gooseberry, floral and tropical aromas are followed by a palate of persistent fruit flavours, minerality and crispness. Sounds lovely? It is!
A modest crop in all three varieties following a relatively cool but dry season. We started picking very early, the Chardonnay coming off first on 23rd February, the Pinot Noir next on 2nd March and finally the Sauvignon Blanc on the 3rd. All harvesting complete in 8 days! The Sauvignon Blanc is already bottled and released (see above) while the Chardonnay and Pinot Noir are fully fermented and maturing gracefully in small French oak barrels. The quality of each variety is excellent and we look forward to releasing some exceptional wines from this vintage.
It is always great to hear first hand about the winery activities and nobody knows Barratt Wines better than our owner and wine maker, Lindsay Barratt. Here is his update of the latest vintage happenings!
Based on what I am seeing in the vineyard, we are anticipating a very early harvest and vintage this year. There are already berries showing colour in the Pinot blocks and early softening in the Chardonnay. These changes represent the start of sugar production and accumulation in the berries, a time point in the viticultural season called Veraison.
So, it is now time to begin preparing for Vintage, which, under continuing warm and dry conditions is likely to occur in February rather than the usual March or April. Winery equipment needs dusting off, cleaning, servicing and testing, vineyard and winery labour needs to be arranged in advance, vine health and balance need to be maintained to optimize ripening processes and fruit quality while liaison with other winemakers purchasing some of the fruit becomes critical.
A lot of hard work but Vintage is, of course, the culmination of a year of heavy physical, emotional and financial investment. As I have said before, you only get one go at it each year so let’s make the most of it!