The last press load for vintage 2013
I suppose there are two official ends to vintage: we've already had the last day of picking, and today is the last day of pressing. After 30 days on skins, the nebbiolo gets pressed.
Even with such a dry year, the wines already look true to their regular, reliable character.
The nebbiolo is hauntingly fragrant and piercingly structured (just like normal). The shiraz has the full range of dry-year flavours: chocolate, leather, coffee, but it also has spice. That's a character we are working hard to retain and it's good to see that in the wine. It's very early, but going by the reds, it looks to be a very goos vintage.
Even with such a dry year, the wines already look true to their regular, reliable character.
The nebbiolo is hauntingly fragrant and piercingly structured (just like normal). The shiraz has the full range of dry-year flavours: chocolate, leather, coffee, but it also has spice. That's a character we are working hard to retain and it's good to see that in the wine. It's very early, but going by the reds, it looks to be a very goos vintage.
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