2016 Vintage Report

A lot has been happening around the cellar this year, we completed our biggest crush yet, 7.5 tonnes (woohoo!

- Rome wasn't built in a day right!?), and earthworks have been completed for the new winery to be built at the end of the year. We haven’t really slowed down and are so excited to share the fruits of our labour!

So, finally, here is our vintage report for this year:

The 2015/16 growing season was a near perfect one - a little dry, with a slightly larger than average crop. This was helped out by a healthy dose of rainfall in February as the grapes reached maturity and ensured that the grapes were of

excellent quality right to the finish line for both whites and reds.


Having Shiraz coming in from the warmer eastern edge of the hills saw this variety arrive at our doors first in mid March. This year's Shiraz fruit was well above average in colour with one of the parcels nearly ink black! A portion of the fruit was put across a sorting table and destemmed while the second small parcel was fermented as 100% whole bunch to give the wine that nice punchy cool climate spice and berry fruit. As per usual, all wild and opened fermented and now in French oak where they will spend the next 18 months maturing.


The Piccadilly Chardonnay was second cab of the ranks this year arriving in late March. Normally you would expect the whites in first but because of the vineyard's location in the very cold Piccadilly Valley on the high western edge of the hills, this wine saw a very slow ripening period with good natural acidity and concentration of flavours. Whole bunch pressed we took the free run and fermented in seasoned French oak hogsheads. A cool steady ferment and subsequent malo-lactic fermentations see’s this year's chardonnay as a citrusy, elegant, crisp and extremely complex with nice nutty notes. Very excited to see this after its 9 months in oak maturing!

Pinot Noir

In 2016 we have been fortunate enough to play around with a new Pinot Noir site in the Piccadilly Valley.

Planted to cuttings from Burgundy and I think it is some of our most exciting and intriguing Pinot yet! Last fruit to come in, in late April we destemmed half of it and fermented the other half as whole bunch in our little open fermenters. This created two very unique wines that will be a lot of fun to blend once they’ve finished hanging out in some french oak for 18 months.

What’s New?

The 2016 vintage saw the vision of Alex come to fruition this year making our first Rose! Made from the elegant Pinot Noir and the more brutish Shiraz we could not be more happy with how this turned out. So very, very dry and a beautiful salmon pink in colour its time in stainless steel tank saw it develop great strawberry and rhubarb characters with refreshing natural crispness. All I can say is hurry up summer so I can drink this by the river on a sunny day.

All in all it's been a hectic but extremely fun vintage and we can't wait to show you all these wines.

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