It is a massive truism, but really, every vintage is different. Vintage 2012 was condensed into about 8 weeks from go to whoa which meant we had finished crushing all grapes by the end of March. Generally this feat would only be accomplished by the middle to end of April. Yields across all varieties were considerably down on average (from 15-40% in some varieties), but quality is looking very promising for both reds and whites. We had cool conditions up until the end of February then some rain, which did not affect things too much (see vintage 2011)as the whites were already picked and safely in the winery, and reds were unaffected. 

Bozzie can look a little oafish (a tad harsh – but he’s a big fella and often doesn’t brush his hair which can make him look a little uncouth) but has a delicate hand when it comes to making this wine, which is all about fragile characters and aromas. The Semillon is picked a little riper than the Sauvignon Blanc but both varieties are reductively handled, which means we protect the grapes from air to safeguard those delicate aromas. The aim is to get those lovely aromatics into the bottle without losing anything. Both varieties go through a cold fermentation in stainless steel, and we didn’t use any oak in the making of the ‘Forget-me-not’.  Simple. 

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