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Holm Oak Vineyards

Bec Duffy
 
5 April 2014 | Bec Duffy

Vintage 2014 – The story so far

Spring was quite wet and windy this year and this has resulted in patchy fruit set, which means we have a lot of small berries on our Pinot. The result of this is that we should make awesome, concentrated Pinot; there just won’t be as much of it. All the other varieties have set pretty well (they flowered either before or after the particularly bad weather), so it looks like yields will be about average for them.

Our Summer has been very dry this year, which has caused Tim a few headaches with irrigation and keeping the water up to our vines; but he has done a great job and the canopies are looking healthy and the fruit is steadily ripening. We should pick our first fruit in the last week of March. We are particularly looking forward to picking our first real crop of Pinot from our River block. This block is set on a great north facing slope on the banks of the Tamar River. We planted about 5 different clones of Pinot and the fruit this year is looking great.

So fingers crossed we don’t get any significant rain over the next 4-6 weeks (which can cause bunch rot) and we should have an excellent vintage.

2013 Pinot Noir
Over the last couple of weeks we have been busily (and happily) tasting through all of our Pinot Noir barrels from 2013. In total there were about 85 barrels. We are extremely happy with the way that 2013 vintage turned out and nearly all of the barrels were excellent. This year we managed to pick out 10 for the Wizard Pinot, which is twice as much as last year. The Pinot for the Wizard will stay in barrel for a few more months and we blend and bottle it after vintage. We emptied the remaining barrels to make our 2013 Pinot and it is tasting amazing. It is now bottled and we released it in April, so it is now on tasting in Cellar door.

Cider
We picked the first apples off our cider apple trees in March. We have about 15 different varieties. We  tasted and analysed all of them. It’s amazing to see the differences between the different varieties, with some being extremely bitter, others with great flavour and some with virtually no acidity at all. We only picked about 200kg in total this year, but it’s an exciting development for us and we are looking forward to making traditional styles of cider with these apples.

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