GUMBOOT SEASON 2017

‘There’s a chill in the air, the sky’s grey, and it’s wet underfoot but every year in the Yarra Valley, winter becomes Yarra Valley Gumboot Season.’

To celebrate all things Yarra Valley, winter & gumboot, come into our cellar door wearing your finest gumboots from the 1st to the 30th of July and we will reward you with a 20% discount on any wine purchases made…there may even be a special prize for those customers with extraordinary, two-of-a-kind boots….

So wear your gummies with pride this July and reap the rewards!

Don’t forget to tag us in Facebook & Instagram for your chance to win a 6 pack of Punt Road & Airlie Bank wines – #gumboots #gummies #gumbootseason @puntroadwines

Vintage is a wrap and what a vintage it was!

Plentiful frost days and heavy rains in winter delayed budburst, and spring continued in this mild (and wet) fashion. Pinot noir in particular was slow to wake up.  

Berry set was very inconsistent across the different varieties, due to the variable spring weather which ranged from glorious to inclement. Bunch size in pinot gris and pinot noir was very small, whilst chardonnay, shiraz and cabernet set a large crop.

High ground water levels, clear days and cold nights throughout November and December were the harbinger of the vintage to come. We had excellent canopies with slowly developing bunches. The mild conditions persisted into January and February. Warm, sunny days (not too warm) with crisp nights and mornings. Perfect for slow ripening, delicate flavours and acid retention. There was no disease threat from rain, and we harvested at leisure. Blocks came on in their usual order, and we had the luxury of some quality hang time in the older blocks of pinot noir and cabernet.

The vintage has the hallmarks of both 2012 and 2015, with reason to believe it may be a touch better. We are seeing great concentration of flavour, and a touch more complexity than at the same point in those years.

Across the valley, chardonnay will be the highlight. Here at the winery in Coldstream we are particularly excited about sauvignon blanc, pinot gris and gamay. We have also dug deep into the experimental well, and there are many batches in the winery that are well left of centre, to be released to our Punters Club later in the year. Keep an eye out.

– Tim Shand

2015 Cabernet

The new 2015 Cabernet by the fire…

very limited, highly rated…grab it while it’s still about…

AUTUMN DAYS

Perfect time for a visit…our acclaimed 2015 Punt Road Cabernet Sauvignon is just released as well as our delicious new 2017 Punt Road Pinot Gris…see you out here!

Magic Autumn

beautiful morning

It’s amazing that we get any work done with a view like this –

Mt Dandenong down the drive at Punt Road Wines, beautiful morning. Have a look at those trees though!

Majestic Sky

Another majestic day in the Yarra Valley

The rusty pink skies above our Napoleone Pink Lady apple orchard, reminiscent of our Gris on skins.

 

2017 vintage winesHere it is! The first of our 2017 vintage wines – Punt Road Pinot Gris.

Raising the bar from the absolutely cracking 2016 Pinot Gris, it’s easy to see why this has rapidly become one of our best-selling wines. Loaded with lush Buerre Bosc pear & vanilla, bottled nice and early to retain the hallmark freshness we have come to love in our Gris.

Available online and in our cellar door.

 

2017 is a very promising vintage, that may prove to be one of the best seen in the Yarra Valley in recent memory. Plentiful frosty nights and heavy rains in winter delayed budburst, and spring continued in this mild (and wet) fashion. Bunch size in pinot gris was very small. Yields were low, around 2.5t/acre, leading to intensity of flavour but unhappy accountants. Harvested from our two blocks of pinot gris on the Napoleone Vineyard, both now 10 years old. D1V7 clone for those interested. Due to the cold nights and mild days, we harvested a touch riper than normal, around 13 baume. Most of the harvest gets a few hours skin contact to build flavour. We press hard, as much of the texture and flavour with gris comes late in the press. 30% of the wine is fermented naturally in oak (old hogsheads). The rest is fermented in tank with Alsatian isolate yeast. Lees stirred regularly. We run a relatively (for white wine) high pH, to widen the palate and enhance texture. Bottled early to retain freshness.