What’s in store for vintage 23/24?

Wine / Wednesday, October 18th, 2023

We’ve been having all sorts of weather here in the Hills. 

Last week’s CropWatch update reported the lowest minimum for the week was 0.9°C at Balhannah and the highest maximum was 29.3°C at both Forreston and Woodside.

Welcome to Autumn I guess?!

While we’re never too sue if we need to light the fire or pop the air-conditioning on at the Cellar Door it seems the grapevines know exactly what they’re doing.

Here’s where things were at last Friday…


Most Advanced
E-L 17        12 leaves separated; Inflorescence well developed, single flowers separated.
Chardonnay at Macclesfield.

An inflorescence is a group or cluster of flowers arranged on a stem that is composed of a main branch or a complicated arrangement of branches. 



Least Advanced
E-L 14     7 leaves separated.
Sauvignon Blanc at Balhannah and Lenswood. 


If we cast our minds back to last season, you might remember it didn’t have the greatest start. 

It was cold and wet. So much so, that the fruit didn’t set well which led to the yields at the end of the season being low.

In contrast, things are speeding along quiet happily this season.

The rate of development of Chardonnay is currently matching that recorded for the 2020 season (which was the fastest developing season in recent years).

Chardonnay across the region is 3-4 weeks ahead of last season and one week ahead of the Long Term Average (LTA).

Based on current trends, Chardonnay at Macclesfield will begin flowering in the first week of November (E-L 19 signifies the beginning of flowering). 

The E-L stage development for Sauvignon Blanc is one week ahead of 2020.  This season is 3 weeks ahead of 2023 and remains one week ahead of the LTA. 


So, we’re off to a positive start. Fingers crossed things stay that way!


Rosé Party!

Amongst all of this up and down weather, we luckily managed to score THE PERFECT day for our 2023 Rosé launch on the 8th October.

If you didn’t catch the photos on social media here are a couple (taken by our guests because we were having too much of a good time to take our own, it seems!)

Rob used Tempranillo to make this one and gosh, it is going down a treat! Now, I have loved every other vintage of Rosé Rob has made, but I think this one has to be my favourite.

Get yours here or by sending me an email.


Odd Spot

Before I go… Will (of behind the bar fame) relayed this story and I thought it was too funny not to share…

During the prohibition era, the wine industry released “grape bricks”. Essentially they were just super concentrated grape juice and the packaging came with a “warning” that literally had the directions to make wine.

It read “after dissolving a brick in a gallon of water, do NOT place in a cupboard for 20 days because it will turn to wine”.

Leave a Reply

Your email address will not be published. Required fields are marked *