Australia, 2023 vintage

Lady’s Lane

The La Niña* phenomenon once again led to a wet winter and spring. These conditions proved ideal for an even bud-burst, and the mild summer enabled the foliage to develop well throughout the season.

With bud-burst occurring in mid-September, the vines had to be pruned and worked with great precision and diligence to produce a generous 2023 vintage that combines concentration and varietal expression.

After closely monitoring the ripening process in the vines, we began harvesting on 1 April at relatively cool temperatures, and finished ten days later. Sequencing the hand-picking in two stages enabled us to harvest each fruit at optimal ripeness.

Pyrenees

Due to a wet and cool season caused by the La Niña* phenomenon, 2023 was hard work, but we managed to achieve a good balance between Quality and quantity. The growing season was marked by heavy rainfall and a particularly cool end to the summer. This meant a great deal of work to enable the grapes to develop their full potential.

We opted for manual harvesting in several stages to achieve the best possible fruit quality. We are seeing the early development of intense aromas which, under the effect of slow ripening, should give rise to exceptional wines.

* El Niño and La Niña describe the fluctuations of oceanic and atmospheric circulations across the Pacific Ocean. Il Niño corresponds to the terms “dry and warm“ and La Niña to the terms “cool and wet“.

The wines

Lady’s Lane - Shiraz, Heathcote Victoria

After hand-picking on 1 and 11 April, fermentation took place in concrete vats under the action of indigenous yeasts. It lasted around two weeks and was followed by a month-long skin maceration before the wine was pressed.

With its colour of rare intensity, preserved freshness and dazzling aromas, this vintage has notes of small red berries, spices and has enveloping tannins. Its length and depth on the palate are remarkable, and could potentially keep for several years if kept in the right conditions.

Landsborough Chardonnay - Pyrenees Victoria

After closely monitoring the ripening of our Chardonnay, we harvested it by hand on 21 March. After pressing, the free-run juice was placed directly into French oak barrels (10% new) for fermentation with indigenous yeasts. The wine was then lightly stirred once a week during its 9-month ageing period. The wine will be bottled in February 2024. The nose reveals notes of banana and stone fruit, balanced on the palate by fine acidity and superb minerality. This wine will be a delight in its early years and will develop its charm and subtlety with time.

Shays Flat - Shiraz, Pyrenees Victoria

We began harvesting our Shay’s Flat Shiraz on 31 March and continued through to 5 April. Fermentation took place in concrete vats using indigenous yeasts. It lasted around two weeks, followed by a month-long skin maceration before the wine was pressed.

With a colour of great intensity and a superb aromatic profile, this is a radiant wine with a blood-red core and purplish highlights. Black cherry fills the nose and palate, with a rich, full mid-palate, freshness and supple tannins. This is a slightly fuller wine than in recent vintages, offering an excellent balance between acidity and fruit, bursting with spice and with the potential to be kept for several years under the right conditions.

Lieu-dit Malakoff - Shiraz, Pyrenees Victoria

The grapes were harvested on 14 April and fermented in concrete vats using indigenous yeasts. It lasted around two weeks and was followed by a month-long skin maceration before the wine was pressed. Gentle extraction by pumping over and extensive contact between the must and the skins give it fine, elegant tannins. The colour is beautiful, the nose reveals aromas of small black fruits and saline notes, and the mid-palate is rich and full. It was aged in oak barrels (10% new) last June, whilst some was left in stainless steel vats to preserve all its freshness. This powerful, elegant wine can be kept for several years under the right conditions.

Saddleback - Shiraz, Pyrenees Victoria

The grapes were harvested on 16 April and fermented in concrete vats using indigenous yeasts. It lasted around two weeks and was followed by a month-long skin maceration before pressing at the end of May. Gentle extraction by pumping over and extensive contact between the must and the skins give the wine fine, elegant tannins. The colour is radiant, the aromatic palette a blend of small black fruits and root notes, subtle spices and a saline finish. The onset is straightforward and the mid-palate is full-bodied. It was transferred last June to oak barrels (15% new), where it will be matured for around 18 months. It feels like an explosion of fruit and spice notes that will develop exquisitely as it ages.

L-Block - Shiraz, Pyrenees Victoria

This very small, L-shaped parcel was picked on 16 April. Fermentation took place in concrete vats using natural yeasts. It lasted around two weeks and was followed by a month-long skin maceration before the wine was pressed. Gentle extraction by pumping over and extensive contact between the must and the skins give it fine, elegant tannins. An intense ruby colour, with notes of black fruit and hints of violet and a rich, full mid-palate. This wine was transferred to premium oak barrels (new and used) for ageing last June for around 18 months. It has extraordinary balance and superb length. If kept under the right conditions, it can be kept for several years.

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