Winery and Vineyard Update
Wine making is a year-round business and there is always something on the go here at Punt Road. At the moment we are about to start bottling the 2019 Punt Road Chardonnay and December will see the 2019 Gamay going to bottle as well.
The 2019 Punt Road Pinot Gris has been released and we think it’s pretty special – made using wild fermentation, skin contact and barrel maturation – these techniques produce a crisp but savoury pinot gris, with notes of nashi pear and citrus.
Keep an eye out for our fresh Airlie Bank labels – let us know what you think if you catch one in the wild.
2020 Harvest Preparation
We have a new wine press arriving in preparation for our 2020 vintage – a result of the trend of ripening times getting closer together across different varieties. It’ll allow us a little more flexibility to press at optimum time of ripeness.
We’ve more or less finalised our harvest team – traditionally young international winemakers join our winery team each season. They’ll stay locally for the season and assist our team in all aspects of the winemaking process. This year we have people coming in from Georgia, France, the US and Argentina.
Barrel Hall Sale
Many thanks to everyone who made it out to our Barrel Hall Sale earlier this month. It was great to see some familiar faces and meet a few new customers too. We’ve started sending out the prize magnums for the competition we ran over the sale and we wanted to thank everyone who took the time to submit a thoughtful entry.
We also just drew our monthly new subscriber competition – lucky Ingrid from Melbourne will be receiving a free six pack in the next few weeks.
With everything else going on, did we tell you we had released the 2014 Punt Road Chardonnay Pinot Sparkling? Sorry! 3 years on lees, a beautiful fine bead, flavour, flavour, flavour and ready for summer…
Click here to get your Christmas stock!
Our 2016 Punt Road Pinot Noir is the newest addition to the cellar door family this week. Pinot is always of high quality for us and consistently scores well with the critics and our beloved cellar door customers, the 2016 release is no exception.
Exhibiting cherries and cardamom on the nose, pomegranates and sour cherries on the palate and a lick of angelica root and chamomile tea to finish.
2016 was a vintage for the quick and the dead. Fortunately we were quick.
A warm and dry spring meant excellent even flowering and fruit set. Canopies were encouraged to be vigorous to protect the larger than average crop. Summer continued in this fashion, and ripening came on quickly. All pinot was in the winery by the end of February 2016. We aimed to pick while the fruit was fresh and vibrant, which meant going hard with harvesting. We are pleased that we did.
Fruit was handpicked from our old blocks – all MV6 clone, all a minimum 20 years old.
In light of the warmer year, the vineyard asked us for a lot more thought in winemaking in 2016. To be true to our house style, which across all wines is a commitment to freshness, savouriness & harmony, we felt that a larger proportion of whole bunches in the ferments would enhance the vitality of the wine, and build tannin structure as well. We also used more new barrels this year, to bring more mid-palate richness to the wine. We blended the wine out of oak a month earlier than usual, again – to preserve vitality and freshness. Bottled in December 2016.
This week we welcome another new addition to our cellar door, 2015 Punt Road Cabernet Sauvignon. The 2014 Punt Road Cabernet Sauvignon enjoyed great success at the 2016 KPMG Royal Wine Show taking out the top gold medal and a score of 95 points from James Halliday so, no pressure there! By all accounts, 2015 was an excellent year for heavier reds so we expect big things from this stunning Cabernet as well.
Near perfect conditions in 2015 with a cool January and warm spells in February and March allowed for gradual maturation, great acid retention, and solid crop with even ripeness. Phenolic maturity (brown seeds/stems) was spot on, and we took the opportunity to experiment with skin contact on whites and more whole bunch use in reds. While it wasn’t the easiest year, it was certainly the most exciting, and wines from this vintage are showing great vitality and aging potential.
Handpicked, aiming for fruit flavours in the blackcurrant spectrum. Plenty of aqueous maceration through a long pre-ferment cold-soak. Pressed at zero baume. Racked to barriques for malolactic fermentation. Minimally fined and filtered.
On the tasting list in our cellar door right now, come in and experience Yarra Valley Cabernet at it’s finest.