Vintage 2024

Earliest start to a vintage …

The 2024 Vintage has set records. Picking Arneis Arneis bins loaded up

Getting underway on the 18th January, Vintage 2024 commenced with the earliest harvest of the Arneis here at Vineyard 28. This is a whole month ahead of the norm, with vintage compressed into 6 weeks instead of the usual 10 to 11, with one week where we picked fruit every day. It was unusual to say the least, fast, furious and hot.  Our last harvest day was the 28th February when we brought in the Nebbiolo. Usually this grape is out there until end of March or early April some years, but the heat pushed the ripening along.

The early warm weather in October propelled the vines along their growth cycles and then the subsequent hot dry weather throughout the summer hastened the ripening of the grapes. White varieties stood up exceptionally well and were fortunately off the vine before the multiple heatwaves that rolled through February here in Western Australia. The majority of the red varietals stood up well, although there were some losses due to the heat. Overall, it was a vintage that will go down in the history books, and there will be some truly interesting wines to sample in the future.

This year we harvested the first grapes from our new block Rusty’s Vineyard, located in Harvey.  We are growing Fiano and Sangiovese there. For those who are pining for another Jasper Rose, then stay tuned for the 2024 vintage made from the Sangiovese.

Fran & Phil harvesting Carol harvestingThank you Vintage Crew

As always huge thanks go to our harvest crew. Lots of 6am starts in the vineyards, with some glorious sunrises to be seen, and delicious morning teas consumed. This year we also welcomed wine club members to assist us in bringing in the harvest. Big thanks to Kevin, Dave, Colin and Graham who all put their hands up and assisted us in bringing in the grapes.

Now we wait to see what magic will transpire in the winery. Mark and Kieran have been very busy since harvests finished tending to the wines. The Nebbiolo is fermenting away on its skins and will be for some weeks yet before being pressed off and transferred to barrel to continue its maturation.