Yelland & Papps Barossa Valley

Winery

Posted 17 February 2017

Vintage 17

It has been a crazy couple of months, getting over Christmas and repainting the Tasting Room, thank you to all our customers that visited during the holiday time.

We are now preparing for vintage, even though usually we would be in full swing of vintage at this time.

Vintage 17 
It has been a crazy couple of months, getting over Christmas and repainting the Tasting Room, thank you to all our customers that visited during the holiday time.
We are now preparing for vintage, even though usually we would be in full swing of vintage at this time.
With cooler days, and some great summer rains it has set back vintage, but as we would say, put it back to where it used to be.
Things are looking good so far, there is loads of moisture in the ground, vines are looking healthy and vineyards for the first time have green amongst the mid rows.
Now we really need to get some heat into the vines, make sure we are disease free and have a nice slow ripening.
At present we are 21/2 weeks a way from picking Pinot Blanc, at this stage this looks like the first thing to come in.
I am pretty sure within 3 weeks we will be looking at picking Vermentino and Shiraz.
As always vintage is in full view of customers here at YP, although it is a busy time it is also a great time to visit and see whats going on.
Heres to Vintage 17.

 

 

It has been a crazy couple of months, getting over Christmas and repainting the Tasting Room, thank you to all our customers that visited during the holiday time.</p>
<p>
We are now preparing for vintage, even though usually we would be in full swing of vinatge at this time.</p>
<p>
With cooler days, and some great summer rains it has set back vintage, but as we would say, put it back to where it used to be.</p>
<p>
Things are looking good so far, there is loads of moisture in the ground, vines are looking healthy and vineyards for the first time have green amongst the mid rows.</p>
<p>
Now we really need to get some heat &nbsp;into the vines, make sure we are disease free and have a nice slow ripening.</p>
<p>
At present we are 21/2 weeks a way from picking Pinot Blanc, at this stage this looks like the first thing to come in.</p>
<p>
I am pretty sure within 3 &nbsp;weeks we will be looking at &nbsp;picking Vermentino and shiraz.&nbsp;</p>
<p>
As always vintage is in fuill view of customers here at YP, although it is a busy time it is also a great time to visit and see whats going on.</p>
<p>
Heres to Vintage 17.</p>

Vintage 2016 Wrap Up

 

This year vintage started two days earlier than in 2015, but yet some blocks were two weeks behind last year and some were two weeks ahead.

As we always say, we take each vintage as it comes. They are all different and we have to be flexible with what we are dealt by Mother Nature.

Our first pick was the beautiful varietal Pinot Blanc, which comes from one of the nicest growers in the Barossa Valley, Lenore and Greg Barritt. Picked in mid-February the fruit looked stunning, starting the vintage off very good for the whites.

A big stand out for the vintage was definitely the Vermentino. Both blocks looked stunning and are sensational in the winery as they sit and settle waiting for bottling.

We were lucky enough to be offered a couple of new blocks of Shiraz that were a real privilege to find and will be great to see how these turn out as they settle and go through Malo.

As always, a particular favourite parcel of Grenache is a head turner in the winery and the aromatics coming from the pump overs have us all over to take in the beautiful aromas. This vineyard consistently makes it into the Second Take Grenache.

Crops were up this year in the Barossa which is fantastic for growers, and fantastic for winemakers to be able to see some different vineyards come to surface for availability.

All in all we managed to have the opportunity to take fruit from two  new shiraz blocks, two new Grenache blocks, a new Mataro block and the opportunity to checkout some Grenache from the Riverland from Ashley Ratcliffs Ricca Terra blocks.

Last press for now for YP happened on Friday 27th of April, courtesy of Thomas Colman, 4th year oenology student, doing his vintage placement here at YP, having Thomas here this year was a big help for Michael and I and would not have got through the vintage without his help.

Things still to press are the extended maceration wines which will be pressed off closer to 2017 vintage, prior to that starting.

This year, we have played with some Roussanne to hopefully achieve a wine worthy of the Divine range, and played around with a lot more whole bunching in the red ferments.

As this week proceeds we start to pack away the vintage gear and get ready for future bottlings. Michael has already started flying around the country and catching up with trade accounts and showing new release wines.

So we now have 12 vintages under our belt and we are definitely each year finding new ways to push some boundaries and make better wines, each year experimenting. This year we increased production putting through 78.5 tonnes as a 13% increase from 2015.

Thanks to everyone for their continued support in our journey and lookout for the 2016 releases….. they are crackers!

 

Cheers Susan and Michael Papps