A Vintage 2025 Update From Mike Garland

It’s been a compressed vintage this year – fast-paced, with little to no respite between varieties. While warmer than average, it wasn’t as extreme as 2024 when we ran six weeks ahead of schedule. This year we were still three weeks early, making for a quick and intense harvest.

Good canopy management was crucial in these conditions. Vines needed enough reserves to endure the dry, warm season while still having mottled shade to protect fruit from overexposure. The results? Excellent Pinot Noir yields, solid Riesling crops and very light on Chardonnay – though what we lack in volume, we more than make up for in intensity and flavour.

Achieving ripeness wasn’t an issue, with plenty of sunshine hours on our side. But, as always, the challenge was balance – picking fruit at peak flavour without excessive sugar. Now, with Riesling and Chardonnay nearing the end of ferment, they’re looking fantastic. Pinot is fermented, pressed and tucked away in barrel – it’s shaping up to be a big, full-flavoured year and the whole bunch component is particularly exciting.

A milestone moment: we finished picking Wyjup in March – something that usually stretches into early May. The North and East Cabernet blocks came in last night and Pete reckons it’s the best he’s ever seen (which is saying something!). On Thursday evening (27 March) we brought in the back block Shiraz, with just Rocky Horror Shiraz left to pick next week.

Then it’s off to the Maldives… well, in my dreams at least!

– Mike Garland, Winemaker