If you’re from the big island and didn’t come to Tassie in the summer of 2020 then you might presume that we suffered from the same cataclysmic weather that swept through NSW and Victoria that year. After the Huon’s bushfires of 2019, in many ways we were relieved that our summer was at the opposite end of the spectrum. It felt more like a perennial spring and then a quick segue into autumn. We never quite got the warm bit in the middle. Luckily, or unluckily depending on your viewpoint, yields were miniscule and so didn’t need a warm summer to get over the proverbial line.
As the fruit gently meandered to ripeness, the virus spread far more quickly around the world. Pickers shifted from international backpackers to local hospitality staff twiddling their thumbs, contemplating a socially-restricted restaurant scene. The state was locked down but as we were in farming we were very blessed to be able to continue our enterprise whilst so many struggled. The long, seasonal cycle of winegrowing helped iron out the daily stresses. In the new winery the concrete processing area outside wasn’t poured yet but our daughter used the free space inside as a scooter park. Between home, the vineyard, the winery and extended time with her we felt very lucky indeed.
A year of challenges for everyone but sometimes there’s a silver lining and we feel our 2020s display the characters of a cooler harvest and tiny yields. Intensity, purity and delicacy.
With high natural acidity we decided to put a few more of the barrels through malolactic fermentation than in warmer years and this gives a hint of richness to the wine. It was also whole-bunch-pressed to retain the super-fine structure of the year.
Our 2020 Chardonnay has sold out. Please sign up to the mailing list to be notified of the release of the 2021 in March 2023.