Vintage
The 2011 vintage is shaping up to be seasonally one of the latest ever in recent times. When compared with the vintage dates in the 1980’s however, this year looks like a return to ‘normality’. Because the grapevines are cultivated, both the crop levels and vegetative vigour need to be carefully managed to secure the best quality fruit possible. Late spring and early summer rains have resulted in more vigorous growth, and shoot thinning (removal of unwanted shoots) early in this season was critical, not only to achieve orderly growth, but also to allow better air circulation, which in turn assists in preventing disease. So far, the condition of the Grosset vineyards suggests a year that may be even better than 2010, albeit much later.
Crushing white
All white grapes are hand picked, then destemmed and crushed (the grapes are gently split) before loading into membrane presses. Only the ‘free-run’ juice from the presses is used in the white wines from Grosset.
Crushing red
All red grapes are hand harvested. About half the Pinot Noir is destemmed and crushed while the balance is left as whole bunches and foot-crushed.
The cabernet sauvignon and cabernet franc from the Gaia Vineyard is all destemmed and crushed into Italian design red fermenters. These gently plunge the skins regularly, and control the fermentation temperature. After seven days the fermenting juice is drained off and the skins unloaded into bins by hand. Rather than auger the skins, which would damage the fruit, they are transported to the membrane presses in bins and the remaining fermenting juice is gently extracted.
Blending
Every wine is made up of many components, all fermented separately. This contributes to the high degree of consistency in quality, as each component must pass the blending process, ensuring that it is worthy of a place in the final blend. Trial tastings of each wine can take from days to weeks to complete, and ensure that the final wine is of the highest standard.
Bottling
Due to the small quantities involved, bottling of each wine is usually completed within one day.
Only the highest quality materials are used. All bottles including the riesling bottles which are a design exclusive to Grosset, are produced by Saverglass, a specialist glass manufacturer in France.
All wines are bottled under the strictest quality control, ensuring that each bottle is consistent in both taste and aging potential.
Grosset tweets throughout vintage 2011:
11 April 2011
Piccadilly Valley fruit showing great resilience. High natural acidity, fine flavours. Chardonnay harvest finished Saturday, Pinot next Wednesday.
4 April 2011
The Australian April 2 addressed important issues well even if Aikman omitted ‘may be’ before ‘best vintage in 30 years’. Too early to call; take it as exciting WIP!
#2 1 April
‘25 deg and sunny’ says the forecaster. Leaf removal from around bunches means cabernet’s ready to bask in the sun! And it’s April. Very lucky.
1 April 2011
All Grosset Chardonnay and most Pinot still on the vine (looking good). Piccadilly Valley’s colder and late, so we’re hanging out. Sunny days now; ready to move at the end of this window.
28 March 2011
Return of the sun. A beautiful day to dry out the vineyards. Harvesting the first of the Pinot tomorrow.
#2 25 March
Pickers are plucking: Today it’s leaf removal from around the cabernet bunches to let air circulate. Fruit unblemished; just needs to dry out. An old fashioned alternative to chemicals!
25 March 2011
Plenty of rain last few days but sunshine again now. All Clare Valley whites picked so just waiting on Chardonnay, Pinot and Gaia fruit. Need some sunny days!
22 March 2011
Riesling all harvested. Juice quality impressive. European style vintage (wet) favours heavy intervention in the vineyard. Hardwork paid off.
18 March 2011
Hard to believe; rain has missed us again. A very fast vintage. Half the vintage now picked.
17 March 2011
It’s a race. Fruit ready, rain coming!
11 March 2011
Harvest started today – at last! First in is a small batch of riesling; ripe with high natural acidity. Juice tastes wonderful, with the analysis to confirm that this vintage is looking pretty special.
2 March 2011
Still waiting… fruit looks great. Could this be the best vintage since 1982?