The Semillon & Shiraz grapes are now harvested and in the winery! It's a comforting relief but this doesn't mean the hard work is over for Thommo and the winery crew.
The Semillons have finished fermentation, have been chilled and are resting in tank, allowing the dead yeast cells to slowly drop to the bottom. From here the Semillons will be racked, (siphoning the clear wine from the cloudy sediment on the bottom), filtered & bottled.
The Shiraz are currently fermenting in tank (with regular pump overs to manage the fermentation), or going through a secondary malolactic fermentation in barrel. One of the more unusual scenes in the winery at this time is seeing Thommo or Eden with their ear against the barrel bung hole. They do this to see how the fermentation is progressing as you can hear it fizzing & bubbling when the yeast are active.
So what's Thommo think of vintage 2019? He's excited. He's calling the last three warm, dry vintages a "hat trick"; the 2019 Semillon being the standout over these three years; the Shiraz, a little early to call, but his gut feeling is that the 2017 and 2018 vintages will be marginally better than the 2019.
In between all this Thommo is selecting & packing the wines for your next Member packs. There's no rest for the wicked but there's plenty of coffee & Peroni & they help.