Harvested in the morning on the 12th of March, the low yielding grapes reached optimum flavour and tannin ripeness at a baumé of 13.5. The grapes were destemmed, crushed and chilled to <8⁰C to a static red fermenter, where they were cold soaked for 4 days, allowing time for the slow extraction of colour and flavour out of the skins. The must was inoculated with specially selected yeast strain and fermented for twelve days reaching a peak of 30°C. After a few days of post fermentation time on skins to refine the grape and seed tannins, the wine was pressed to oak barrels, with 30% being new French and 10% new American oak barrels. The wine underwent secondary MLF fermentation in barrel, allowing oak to be fully integrated into the wine. During 18 months of oak maturation, the wine was minimally handled to preserve the unique characters that our region and vineyard bestows on this individual wine.

The 2024 vintage, shaped by climatic challenges, showcases the skill and resilience of our winemaking team, estate vineyards and grower partners. A wet spring led to a warm, sunny vintage period that was condensed and completed by Easter. While yields were down 20% against long-term averages, the quality of both sparkling, white and red wines excelled, with aromatics, flavours and acidity promising a year of outstanding wines. Our 2024 wines are reflective of their variety and respectful of sense of place, while displaying structure and age worthiness, continuing our pursuit of winemaking excellence.

Greg Bennett

Rich in history and personality, the wines are an expression of the true potential of the cool climate Alpine Valleys wine region, embracing its unique terroir, whilst capturing the individual character of each variety. The wines are thoughtfully crafted, harmonious, age-worthy and a pure expression of the Victorian High Country.

All information relates to the current vintage – if you require information on a previous vintage please contact us via wineclub@gapstedestate.com.au