Gapsted 2022 Harvest Diaries 2nd Edition. Sharing personal insights into our harvest journey – the people and the stories behind Gapsted Wines.
Looking out over the Estate vineyard at a glorious sunset here at the end of the second week of March and the excitement in the team is still sky-high. The team has been getting through a mountain of work, putting in a fantastic effort for which we can only say thank you to them.
Last week was critical with cool nights and mild days allowing us to harvest our sparkling and white varieties at optimum ripeness – Pinot Grigio, Riesling, Sauvignon Blanc and Chardonnay. A few more days and the sparkling and white varieties harvest will be finished and we will transition to our Rosé fruit parcels.
The blank canvas for our Rosé wines starts with the choice of red grape variety. In 2022, Gapsted will utilise parcels of Pinot Noir, Sangiovese, Shiraz and Merlot. Each variety brings different aromas and flavours as well as making measured Rosé winemaking decisions such as skin contact (anywhere from a few hours to a few days where the juice and skins soak together) or Saignee (French term for ‘bleed’ off juice early in the red winemaking process). Our winemaking team uses both techniques to great effect.
[at his first sip of champagne] "Come quickly! I am tasting stars!" - Dom Perignon
INTRODUCING MICK
After introducing our newest vintage team member last week, we are pleased to introduce our longest serving team member Mick, who is completing his 9th vintage with Gapsted Wines this year. His vintage career has been exclusively with Gapsted Wines and he keeps coming back year after year as it’s such a great place to work. Mick says it’s a great money earner and enables him to travel overseas (when he can!) during the Winter months. What a fantastic lifestyle! Mick loves working in the press area and is really looking forward to a busy vintage. Thanks for continuing to be a part of the Gapsted family Mick!
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