Louis Latour Agencies

Wakefield Vintage 2023

19 April 2023

Vintage is now well underway, so I thought you’d appreciate an update!

 

But first, let’s talk about the important weather conditions leading up to vintage -

The season started with the last of the El Niño influence producing unseasonably warm weather in June (2022) at the start of winter but then it cooled back down to normal winter temperatures in July although it was very dry.  We recorded the second lowest rainfall for July since records were kept.  The cool conditions prevailed into spring although rainfall returned to more average levels.  The chilly weather delayed budburst by up to 3 weeks.  La Niña began to cast her influence in October and delivered very high levels of rainfall – it was the wettest October since 2005 which provided very challenging conditions in the vineyard for the team to conduct their regular vine health maintenance routines.  The heavy rain continued to fall into November, equalling the wettest November on record. In fact, the combined rainfall level of October and November was the highest rainfall ever recorded for the period (the next highest was recorded way back in 1975).  It also proved to be pretty challenging to lay the foundations for the new Cellar Door buildings!

There were extremely cool temperatures recorded in November and this, combined with the waterlogged soils, meant that vine fruit development was well behind long term averages (around 4 weeks).  There was also a hail event on Melbourne Cup Day which caused havoc through some of the blocks, bruising shoots, damaging leaves and in some cases, even snapping off the developing bunches. The La Niña weather pattern showed signs of weakening towards the end of November and indeed December saw weather conditions return to relative normality, although still cooler than average for that summer month. In January and February, we were finally able to enjoy some warmer and drier weather, much more like a normal summer. 

And so began the harvest!  As is usually the case, the first grapes we harvested for vintage 2023 were Chardonnay and Pinot Noir for sparkling base from our growers.  These began to make their way into the winery from the 9^th of February and then after that, some delicious Pinot Gris in the last weeks of February.  All of these grapes, of course, harvested into those specially designed grape bins with the drainage floor – For Winemakers Who Care!

The relatively cool conditions continued in March with the average maximum and minimum temperatures down compared to long term averages.   Harvest on the Taylor family estate vineyards commenced on the 7^th of March, which is the latest start to harvest in over 15 years.  This was due to the relatively cool growing season slowing down the ripening of the fruit. 

Things began to pick up pace at the winery through March and as of the last day of March – we had completed almost 50% of the estimated harvest from across all regions.  All the white varieties have now been harvested and are in the winery cellars.  The winemakers report that the quality of the fruit was outstanding so I’m looking forward to tasting some of those wines when they are released later this year.  We wait with anticipation for the last of the reds to come, whilst hoping the weather gods are kind to us.

Meanwhile, the new Cellar Door building is taking shape at a rapid pace and piquing the interest of the many visitors to the existing Cellar Door!  Looking to open in June at this stage but dependent upon landscaping, etc.

Stay tuned for more updates in the coming weeks.

Written by Wakefield Wines (Taylor's)