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Harvest Update...
The initial rating we have posted for this year is a generous but well deserved 91-93 / 100 as the end of summer was very dry and warm, two things grapes really like- a bit like humans really!
The last of the Cabernet Sauvignon was harvested on a chilly but clear morning with bright blue skies.
The winemaking team prefer the grapes to be cool when harvested, the downside of this is the pickers and the QC team handle very cold grapes for the first 2 hours until the sun begins to warm them. Due to their colour the grapes warm up very quickly getting to over 24 degrees C by 1pm even though the air temperature may not be that warm.
We once again picked various sections of the vineyard separately making 3 passes through the Cabernet Sauvignon this year and two passes through the Syrah. The Syrah in particular had begun to soften and shrivel on the vine, pointing to a delicious drop of the Doctor for 2007!
The sugar levels in the grapes are high (for us) and we fully expect a blockbuster of a year in terms of wine styles for The Doctor, Miro, BSR and Reserve, with a staunch classification process for the Tahi portion to retain that wines elegance in such a vintage.
Due to demand on us for the Rose 2006, we have increased production of that wine, for all those who missed out last year, we will send out an email to you at the time of bottling to make sure you get some this time around.
Vines and humans...
...They are so alike,
Hatton Estate Harvest 2007
Spring started early, with the children in the pool at home in mid September, our usual gauge of summer is when the adults brave the water (late October) - and we got a cool period from start of October as spring was patchy and unusually dry in Hawkes Bay. The weather settled down by November and although more overcast than usual provided good flowering and set conditions.
December wasn’t anything to shout about but after Christmas the sun really came out and we basked under clear skies for the following three months. Of course it was warmer when the children’s school holidays were over – something we are getting used to now!
The minuscule amount of rain we finally got pre the Chardonnay harvest was welcome if only to wash the grapes and damped down the dust!
Chardonnay is a classic this year, the flavours really complex and tending pear and pineapple in the tanks. This gives the initial impression of EC2 2005 with similar acidity of 2006 – we shall see, although picking was 22 and 25 March we have yet to start fermentation. This period of cold soak at 2 degrees Celsius (sans skins of course) enhances the aromas and fills out flavours . For the EC2 bound Chardonnay fermentation will not begin until later in the week after Easter.
A spectacular start for reds, our Merlot showing sweet fruit and smaller berry size overall with thicker skins-all good things for the non- geeks who haven’t a clue what I am on about. Our green-fruit drop at veraison was about 60% (as opposed to 40%) in the traditionally heavier areas and this extra attention has yielded great results in fruit flavour and health.
Merlot well looked after in the vineyard has a luscious flavour and treated carefully in the winery can express its varietal characteristic well- blended with Cabernet Sauvignon it is not only a great support act it can often steal the show. Remember Ch Petrus is mainly Merlot!
In general a dry season- brix levels look higher across the board- meaning we will have red wine tending to the block-buster end of the scale as opposed to the elegance of the 05s and the middle ground the 06s are showing. Ask me again in three weeks!
Cheers
Michael , Colleen and the team at Hatton Estate.
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