Harvest 2023 has begun in the Grampians. Our winemaker Adam is in the thick of his 39th vintage (three countries, four regions). What does that mean?
39 times (in 25 years) he has participated in the process that includes harvesting grapes and turning them into wine.
His roles have varied over the years. He has cleaned the winery and equipment, worked in a laboratory analysing samples, picked grapes, managed vineyards, run a cellar, been a harvest winemaker and chief winemaker.
Each year is different thanks to seasonal weather conditions, staff and experience. Here’s Adam’s take on how harvest 2023 is shaping up.
Is harvest late, early or about the same time this year?
“Harvest is later than average in the Grampians this year,” says Adam. “We had a cooler than average growing season with plenty of spring rain followed by a dry mild summer.”
Are you going to do anything new/differently this year for SubRosa?
“We’re working with organic shiraz for our Rosé for the first time.”
How is this vintage shaping up compared to previous vintages?
“It is definitely a challenging season with disease pressure. We only make SubRosa wine when the grape quality is of a high standard as I want us to maintain our integrity. If the grapes are not up to my standards we will not make a variety.”
10 years since you started making wine for SubRosa, what’s the biggest change in your winemaking style/fruit selection over that time?
“In 2013 I made wine my way for the first time. We made Grampians Shiraz, Nebbiolo and Chardonnay. We moved to Viognier from Chardonnay in 2015 as a white variety. I really enjoy making, and drinking Viognier. It’s a complex and more exotic white wine. Stylistically our wines haven’t changed that much. I’m enjoying trying our wines as they age.”
We will re-release a limited amount of our 2013 wines later this year – keep your eyes out.
