Australie, 2022 vintage : high quality wines reward a complex year

Lady’s Lane

La Niña* conditions produced relatively wet winter and spring. This produced ideal conditions for a strong and even budburst and a mild summer allowed for a strong canopy to grow throughout the season. Budburst was mid-September and combined with good rain in Sept/ Oct/Nov along with careful and productive pruning the 2022 vintage produced both good crop levels and excellent expression and concentration of varietal character. It has been the best crop produced at Lady’s Lane for several years.

After careful monitoring and thorough sampling, for the first time we picked Lady’s Lane vineyard in two sections. The first pick was 15 March with the southern and middle rows and the second 8 days later which was the top 15 rows and the northern end panels on all rows. Picking the block in two stages gave each parcel the best opportunity for the fruit to be at its peak when hand harvested.

*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“.

Pyrenees Vineyards

The 2022 season was a tricky one but finished up with a good balance of Quality and quantity. From a viticulture perspective it was a difficult season. Due to the increased amount of rain and humidity we received during the growing season, it required a lot of work to allow the fruit to reach its full potential.

Fortunately and thanks to a lot of hard work in the vineyard, the blocks across the three vineyards have produced spectacular fruit in 2022. Although the 2022 season was challenging it provided an opportunity to be able get the nice match between quality and quantity. The increased and often unpredictable rainfall meant that irrigation needed to be managed carefully. I think the 2022 season in the Pyrenees will be remembered as being a difficult but extremely rewarding growing season. Early development of intense flavours as well as nice slow
ripening should make for some exceptional wines.


Lady’s Lane Shiraz, Heathcote (VIC)

fermentation with natural yeasts took place in a concrete fermenter. The fermentation ran for approximately 2 weeks and an extended maceration for one month occurred before pressing the wine on 26th April.

Great flavour and intensity of colour were seen across the site. Natural acid levels were balanced and did not require any adjustments in the winery. This is unusual for red grapes in Australia and the cooler season was a major factor of relatively high and ideal acidity levels.

The wine is an intense blood red in colour. Dark berry aromas and flavours, the wine has a rich and full mid palate with a ripe solid tannin structure. The wine has excellent length and depth of flavour and will mature well for many years given correct cellaring conditions.

Landsborough Chardonnay, Pyrenees (VIC)

After careful monitoring and thorough sampling our Chardonnay was hand harvested on March 9. The grapes were pressed straight away and after the heavy solids allowed to settle for a few hours, the juice was filled directly to barrel for wild yeast fermentation.

The free run went to a mix of new and used oak early May. Lees stirring weekly for 7 months and will be bottled in January 2023.

The nose shows hints of banana along with stone fruits on the pallet balanced with nice acidity and minerality. This wine will be a joy when young and a delightful and nuanced wine as it ages.

Shay’s Flat Shiraz, Pyrenees (VIC)

We started picking our Shay’s Flat Shiraz March 29 and continued April 4/6/7 & 8. Fermentation with natural yeasts took place in concrete fermenters. The fermentation ran for approximately 2 weeks and an extended maceration for one month occurred before pressing the wine early May.

Great flavour and intensity of colour with natural acid levels that were balanced and did not require any adjustments in the winery. This is unusual for red grapes in Australia and the cooler season was a major factor of relatively high and ideal acidity levels. The wine is an intense
blood red in colour. Dark berry aromas and flavours, the wine has a rich and full mid palate with a ripe solid tannin structure. Slightly softer than others in recent years. The wine has a great balance between acidity and lovely, spice laden fruit and will mature well for many years given correct cellaring conditions.



Malakoff Shiraz, Pyrenees (VIC)

The fruit was harvested April 12 and fermentation with natural yeasts took place in concrete fermenters. The fermentation ran for approximately 2 weeks and an extended maceration for one month occurred before pressing the wine late May.

Gentle extraction by pumping over and long skin contact ensures elegant and fine tannins. Good colour, dark berry aromas and subtle savoury flavours, the wine has a rich and full mid palate.

Put into new and used oak barrels late June with a portion left in stainless steel tanks to retain freshness. The wine has exquisite power and elegance and will mature well for many years given correct cellaring conditions.

Saddleback Shiraz, Pyrenees (VIC)

The fruit was harvested April 9 and fermentation with natural yeasts took place in concrete fermenters. The fermentation ran for approximately 2 weeks and an extended maceration for one month occurred before pressing the wine late May. Gentle extraction by pumping over and long skin contact ensures elegant and fine tannins.

Very good colour, dark berry and earthy aromas, subtle spices along with savoury flavours, the wine has a rich and full mid palate. Put into
new and used oak barrels late June for approximately 18 months before being bottled. The dark spice and fruits are bursting at the seams and as the wine matures this wine will develop exquisitely.

L-Block Shiraz, Pyrenees (VIC)

Hand harvested on April 9 the fruit from this unique and very small L shaped block was fermented with natural yeasts in a concrete fermenter. The fermentation ran for approximately 2 weeks and an extended maceration for one month occurred before pressing the wine late May. Gentle extraction by pumping over and long skin contact ensures elegant and fine tannins.

Intense ruby colour, black fruits, hints of violet, the wine has a rich and full mid palate. Put into premium new and used oak barrels late June for approximately 18 months before being bottled. The wine has an extraordinary balance and excellent length and will mature well for many years in a suitable environment.

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