| VINEYARD NEWS - OCTOBER 2016 The backend of September and into October we have dropped the canopy wires and now are shoot thinning, whereby, we thin out excess buds on the vines. Buds grow on a 'spur' and we want 2 buds per spur, everything else including double buds, those in the crown, cordon and trunk all get 'flicked' off. In saying that, we will keep a bud that may be a better 'spur' bud option (i.e. closer to the cordon) that would be for next year's growth. So a few decisions have to be made at each spur and with approximately 12-16 spurs per vine and 2000 vines, that equates to 14 x 2000 = 28,000 decisions! And we will do another run later to remove any late bloomer buds, or god forbid, ones that I may have missed! We shoot thin so that we can control the amount of fruit a vine produces; it also encourages a 'healthy' vine, whereby, it has room to grow without foliage competition, getting plenty of sunlight and airflow. The clean spur with 2 buds will grow and bear 2 bunches of grapes each. This enables us to calculate crop tonnage so that we can gauge how much fruit/wine we are going to make, how many barrels we need, planning resources and logistics for harvest and scheduling crush time at the winery. Who would have thought that what we do in October has an impact of what we harvest in April!! Update to Website: Pairings & Recipes tab now (well try's to) explain WHY food and wine pair well, along with an ever growing list of recipes that Executive Chef Greg and I have put together for our wines. And remember, if you have a recipe that you think pairs will with our wines, let me know, you could be published!! WINE OFFER - 2013 CHARDONNAY - LIMITED STOCK GOLD MEDAL - 2014 BLACKWOOD VALLEY & WA BOUTIQUE WINE SHOW - CLASS 2 Whimwood Estate 2013 Chardonnay Flavours of almond nougat, citrus blossom and nectarine take charge of the senses with hints of toasty spicy oak that strive to announce themselves. Flavours of lime cordial and lemon curd unite with the creamy texture and delicate acidity of this fine wine to produce a Chardonnay of class and character. This vintage Chardonnay was harvested on 21 February 2013 and was in new and seasoned French oak for 12 months; bottled in February 2014. Alcohol 14%. Cellar 5-7 years. Tasting Notes 2013 Chardonnay Our Chardonnay is from a single vineyard (no blending of grapes), estate grown and hand picked. We insist on small batched wines, low yield, that have been matured and fermented in new and seasoned French oak barrels utilising wild yeast natural to the vineyard. We spend a lot of time (and money) sourcing the right French oak, the right spice, toast and influential flavours. We select oak from single French forests (no blends). 2013 Chardonnay - 12 bottles $220 TO ORDER PREVIOUS RELEASES & OFFERS 2012 Shiraz - 12 bottles $140 now $120 - SOLD OUT 2015 Shiraz - 12 bottles $210 WINE AND FOOD PAIRING Chardonnay & Baked Camembert - PERFECT MATCH Chardonnay shines when served with a creamy Camembert. The acidity in the wine cuts through the rich texture of the cheese whilst the subtle flavours of Chardonnay compliments, rather than overpowers the rich and buttery Camembert. BAKED CAMEMBERT RECIPE EVENT - SOUTH WEST FOODBOWL FESTIVAL Friday 14 October 2016, Nannup, WA - Sundowner 6pm The South West FoodBowl Festival is a regional, biennial celebration of our world- class South West produce and producers held in Nannup, WA. Friday night is the Sundowner at 6pm with special guest Ross O'Meara from Bruny Island Food. Come and enjoy the chat; we will be there, come and have a glass or two of our wines and a delicious tasting plate. http://www.swfoodbowlfestival.com EVENT - 2016 BLACKWOOD VALLEY & WA BOUTIQUE WINE SHOW Saturday 15 October 2016, Bridgetown, WA - 5pm Unique opportunity for wine enthusiasts to sample the top wines of the show at the official function and presentation of awards, commencing at 5pm. Tickets for the function are $30 per head, includes wine sampling and canapés. Online ticket sales are at http://bridgetown.com.au/accom_result1/blackwood-valley-wa-boutique-wine-show/ VIEW THE WEBSITE - WHIMWOOD ESTATE WINES Please enjoy our wines, Steve & Maree and remember… “I don’t like whiny and cheesy people, but I do like wine and cheese people!” Please feel free to forward this email onto your friends who may be interested... |
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VINEYARD NEWS - OCTOBER 2016 | |
The backend of September and into October we have dropped the canopy wires and now are shoot thinning, whereby, we thin out excess buds on the vines. Buds grow on a 'spur' and we want 2 buds per spur, everything else including double buds, those in the crown, cordon and trunk all get 'flicked' off. In saying that, we will keep a bud that may be a better 'spur' bud option (i.e. closer to the cordon) that would be for next year's growth. | |
So a few decisions have to be made at each spur and with approximately 12-16 spurs per vine and 2000 vines, that equates to 14 x 2000 = 28,000 decisions! And we will do another run later to remove any late bloomer buds, or god forbid, ones that I may have missed! | |
We shoot thin so that we can control the amount of fruit a vine produces; it also encourages a 'healthy' vine, whereby, it has room to grow without foliage competition, getting plenty of sunlight and airflow. The clean spur with 2 buds will grow and bear 2 bunches of grapes each. This enables us to calculate crop tonnage so that we can gauge how much fruit/wine we are going to make, how many barrels we need, planning resources and logistics for harvest and scheduling crush time at the winery. Who would have thought that what we do in October has an impact of what we harvest in April!!
Update to Website: Pairings & Recipes tab now (well try's to) explain WHY food and wine pair well, along with an ever growing list of recipes that Executive Chef Greg and I have put together for our wines. And remember, if you have a recipe that you think pairs will with our wines, let me know, you could be published!!
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WINE OFFER - 2013 CHARDONNAY - LIMITED STOCK | |
GOLD MEDAL - 2014 BLACKWOOD VALLEY & WA BOUTIQUE WINE SHOW - CLASS 2 | |
Whimwood Estate 2013 Chardonnay | |
Flavours of almond nougat, citrus blossom and nectarine take charge of the senses with hints of toasty spicy oak that strive to announce themselves. Flavours of lime cordial and lemon curd unite with the creamy texture and delicate acidity of this fine wine to produce a Chardonnay of class and character. | |
This vintage Chardonnay was harvested on 21 February 2013 and was in new and seasoned French oak for 12 months; bottled in February 2014. Alcohol 14%. Cellar 5-7 years. | |
Our Chardonnay is from a single vineyard (no blending of grapes), estate grown and hand picked. We insist on small batched wines, low yield, that have been matured and fermented in new and seasoned French oak barrels utilising wild yeast natural to the vineyard.
We spend a lot of time (and money) sourcing the right French oak, the right spice, toast and influential flavours. We select oak from single French forests (no blends).
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2013 Chardonnay - 12 bottles $220 | |
PREVIOUS RELEASES & OFFERS | |
2012 Shiraz - 12 bottles $140 now $120 - SOLD OUT
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2015 Shiraz - 12 bottles $210 | |
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|
Chardonnay & Baked Camembert - PERFECT MATCH | |
Chardonnay shines when served with a creamy Camembert. The acidity in the wine cuts through the rich texture of the cheese whilst the subtle flavours of Chardonnay compliments, rather than overpowers the rich and buttery Camembert. | |
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EVENT - SOUTH WEST FOODBOWL FESTIVAL | |
Friday 14 October 2016, Nannup, WA - Sundowner 6pm | |
The South West FoodBowl Festival is a regional, biennial celebration of our world-class South West produce and producers held in Nannup, WA.
Friday night is the Sundowner at 6pm with special guest Ross O'Meara from Bruny Island Food. Come and enjoy the chat; we will be there, come and have a glass or two of our wines and a delicious tasting plate. http://www.swfoodbowlfestival.com
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EVENT - 2016 BLACKWOOD VALLEY & WA BOUTIQUE WINE SHOW | |
Saturday 15 October 2016, Bridgetown, WA - 5pm | |
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Please enjoy our wines, Steve & Maree | |
“I don’t like whiny and cheesy people, but I do like wine and cheese people!” | |
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Please feel free to forward this email onto your friends who may be interested... | |
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