Patrick T 2009 Vintage Report

Published: 01/07/2009

From the barrel shed
After two weeks of 40oC + weather in late January, I had concerns that the ultimate fruit quality may be severely affected. Thankfully, this was not the case.

The Sauvignon Blanc looked a picture on the vine with Rex’s arch cane pruning technique really paying dividends during the heat wave with vine foliage protecting the fruit zone. This wine is exhibiting the same characteristic of previous years. The consistent flavours of tropical fruits mixed with hints of gooseberry are very evident at this early stage.

The Riesling is the best I’ve ever seen from our vineyards. It is showing intense lime and apple fruit flavours with a mineral acidity finish typical of a cool region . The Riesling vines are now fully matured and hitting their straps after an 8 year struggle on the mineral sand soils. Our Riesling is unique to the Wrattonbully wine region.

The Shiraz is showing good depth of colour rich in flavour and a real fruit bomb. The best from our “Sandhill” block so far!

Cabernet from the Home Block old vines struggled with the seasonal conditions, yielding only 1kg/vine of 3046 vines. However fruit flavours of cherry berries are evident and with some further maturation in our specially selected French oak barriques from St Martin cooperage, will give the wine great backbone for extended cellaring typical of the Patrick T style.

In summary, I am extremely pleased with the outcome of the vintage after battling nature’s seasonal conditions of frost, extreme heat and drought.

Happy Drinking
Pat Tocaciu
WINEMAKER

You heard it on the grape vine
It’s the first day of winter and the vines are having a little bit of a spell.

Despite having to endure a cool flowering period and then a scorcher of a heat wave in January the mild autumn that followed allowed them to do us well over the vintage just past.
The Riesling and Sauvignon Blanc were harvested in the second week of March. The resultant wines are pleasing with Riesling showing excellent citrus characters and the Sauvignon Blanc developing typical tropical fruit overtones.

Shiraz and Cabernet were harvested in the second and third weeks of April respectively. Pat has reported recently that the Shiraz has a great colour and is rich and lustrous whilst the Cabernet is dark and elegant.

At present we are placing rich earthy compost under the vines.

We make our own compost using animal manure along with grape skins, seeds, stalks, stems and canes. The compost is mixed and turned several times and allowed to mature for 12 months before we apply it to the vines.

Meanwhile the vines are bare and the “coat of arms” (We have three emus and a number of kangaroos in residence) is awaiting the arrival of the pruners. Pruning will commence next month and so, on roll the seasons……

Cheers
Rex Hutchison
VITICULTURALIST