2015 - the whirlwind vintage!
Vintage may have finished a couple of months ago, but by the time I managed to get all the wines put to bed (20 varieties this year!!) it was time to start preparing the first 2015 whites and the last 2014 reds for bottling. Now those wines are safely in bottle I finally have time to put pen to paper (or keys to keyboard actually...) to summarise the vintage.
Last year, I headed into vintage planning to make 6 varieties, and ended up making 10. This year, I approached vintage planning 16 varieties and have finished up with 20! All from the Alpine Valleys, except the Riesling, and all considered 'alternative' except Riesling, Chardonnay and Shiraz.
This year I decided to add a Prosecco to the range because of my long history (at Seppelt) and love of making sparkling wines. But this won't be your run of the mill Prosecco I have all the equipment to make it traditionally, so it will be bottle fermented, lees aged, hand riddled on riddling racks and hand disgorged! I'm hoping to create a Prosecco with character and complexity.
New additions in the whites are Malvasia, Pinot Blanc, Arneis, Fiano and Moscato Giallo. Malvasia (Istriana) originates from Friuli, Italy, so will be a great addition to the range alongside my Friulano and Verduzzo, also from Friuli. I was very excited to be able to pick up Pinot Blanc this year, it's one of the varieties I've always been keen on with its combination of elegance, finesse, minerality with intensity and complexity. Arneis hails from Piedmont in Northern Italy, the Australian examples I have seen vary greatly in style so I was quite intrigued to see how it would behave. I'm pleasantly surprised at its ability to combine fragrance and intensity in a tight, punchy package. I managed to score a very small parcel of Fiano, the first in the Alpine Valleys and I'm very excited - based on what I saw this year it has a great future ahead of it up here. And lastly, I decided to take on an experimental batch of Moscato Giallo. It is a fantastic Italian muscat variety bursting with flavour. Usually it is made into a Moscato style, however I have attempted to make a different style with it, quite dry and adding in some complexity to the vibrant fruit intensity As I said, quite experimental and I'm still not sure if I'll put it in bottle this year as I only have 200L!
The new red varieties I picked up are all very exciting - Nebbiolo, Saperavi, Refosco and Schioppettino. Nebbiolo really needs no introduction, I've made it a few times in the past and I'm just having fun with it. Saperavi is a Georgian variety known for its intense colour, it is one of the few wine grape varieties with red coloured flesh It makes a very unique wine, combining perfumed floral and musk notes with dried herb characters. Refosco and Schioppettino both orginate from Friuli in North East Italy and are very rare in Australia The Refosco I have found to be a lighter style of red with lovely fragrance and a delicate palate. Schioppettino I am very excited about (it seems I am quite easily excited re-reading this post...). Fantastic natural acidity, aromas of black pepper, berry fruits and floral notes with a firmly structured palate and great length. It is a very late ripening variety so could be a challenge in cool years, but will be worth it based on what I've seen so far.
The summer of 2015 was very one of the coolest in the Alpine Valleys for many years, with daytime maximum temperatures ranging from the mid 20s to low 30s without a day over 40 degrees. This cooler weather was perfect for retaining natural acidity and bright flavours, but with such near perfect ripening conditions the vines never stopped photosynthesizing and accumulating sugars leading to the earliest start to vintage on record. It all most seems counter-intuitive that vines would ripen faster in cooler conditions than during that hotter summers, but during times of excessive heat, the vines shut down to prevent water loss, and hence cannot continue to produce sugars. Any rapid increases in sugar observed under these conditions is usually a result of dehydration and concentration of sugars rather than physiological ripening.
The white varieties were very compressed and nearly all picked by the first week of March, making for a very busy few weeks! The varieties came in thick and fast – Gerwürztraminer was the first variety in for Billy Button with the best natural acid I have ever seen in the variety, closely followed by Chardonnay and more Chardonnay. Then Prosecco, Pinot Blanc, Arneis and more Chardonnay. Next the first red – Tempranillo came in then more Chardonnay followed by Friulano, Fiano, Verduzzo, Vermentino and Malvasia Istriana. At that point the reds cranked up with more Tempranillo, Shiraz, Sangiovese, Barbera and Saperavi. Riesling from Whitlands and a trial parcel of Moscato Giallo finished off the whites. Then vintage was brought to a close with the late ripening Italian reds Nebbiolo, Refosco and Schioppettino. All in by the end of March!
Despite such an early and rapid vintage, quality is exceptional. Certainly the best vintage I have seen in the Alpine Valleys (in the 4 years I’ve been here…) but also the best vintage the growers have ever seen in the 20+ years they've been growing fruit in the region. I find it quite difficult to choose the highlights of the vintage because it was so strong across the board, but certainly the traditional varieties Chardonnay and Shiraz are extremely strong.