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We all took a breath on Monday as we saw the last grapes of the 2013 vintage go through the crusher and destemmer. We have now received the last lots of Shiraz and all the Cabernet Sauvignon, hurray! These are presently ticking away nicely in their fermenters and are due to be pressed off skins this weekend. It seems like it's all over so quickly, yet if you look at the pile of work notes, as well as all the full tanks and barrels we currently have, we actually got through a mountain of work over the past few weeks. A great job done by all the team.
Looking through the wines in barrel, some of which have even finished malolactic fermentation, the quality is extremely high. I won’t say, as some other producers have said, that it is the best vintage of the past 20 years, but it will definitely be a good one for Best’s especially for our Shiraz and Cabernet Sauvignon.
We look like we may have a very rare calm Easter period. There are some reds to press off skins and a few Riesling ferments to monitor, and of course the constant juggle between tanks, barrels and vats, but we are well over the hump. We have already started barrel selecting and classifying our 2012 Shiraz and Cabernets in preparation for blending and bottling mid-year. These wines are looking very good and should provide some interesting final blends.
So, another vintage in the bag and one to reflect on for many years to come. Thanks for reading my blogs each week and following our progress over the past few months. We can't wait for you to try the wines and hear your feedback once they're released.
Over and out for another year!
Justin & crew