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Farmers Leap

Farmer's Leap
12 June 2015 | Farmer's Leap

A dry, cool season heralding a mature vintage we can’t wait for.

Kudos to our great team for managing this challenging weather, including our new leading hand in the vineyard, Steven, transport chief Luke and our fantastic four tractor drivers – Peter, Jake, Tom and Anthony.

It’s very important for us to have a close working relationship with the winemaker’s, so Scott is also in the paddock – calling the shots on when to pick with Renae and co.

We were also busy on the farm, with 319km of onions harvested, lambing in mid-March, and taking care of our sheep and cattle too, all at the same time. We’ve all become pretty good at multi-tasking over the years, and the team are still hard at work, pruning, slashing, repairing posts and preparing 10-acre patches of Cab we’ll start training in spring.

We often get asked why we harvest a lot at night. With the whites, it’s because they need to be kept cool, to prevent the start of fermentation. We work to the winery’s delivery time, getting the bunches to them at 6am – so they’re as fresh and flavoursome as possible!

This year a few of the whites ripened early – the first week of Feb in some cases. We then moved onto Shiraz and Cabernet, but the cool spell in March slowed things down slightly. We harvested half of the Cab that was ready, then picked the second half in April – allowing the flavour time to catch up to the sugar.

Because of that longer time on the vine, we’re particularly excited about the 2015 Farmer’s Leap Cab Sav, which should have some great mature, full flavours. But we’ll leave Renae to tell you all about that in the coming weeks.

In other exciting news, our cellar door has just celebrated its three month birthday. There was a full-house for the first Pizza and Pasta Friday, with a great vibe, especially from our beloved locals (thanks for the support!); although we all felt a little bit sorry for Scott who had to umpire football the next day.

Remember, we’re open seven days a week, 10am-4pm, with the kitchen open 11am– 2pm for light bites. Look forward to seeing you here for a glass soon!


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