Where to start…?

On a day like today, what better place than with Rob’s go to thirst-quencher… Sauvignon Blanc.

We source the grapes for this classic Adelaide Hills variety from a vineyard in Charleston where the season is shaping up to be a good one. Some early hail damaged the vines a little, which warranted a strict disease management program. Unfortunately, the wet and very warm weather resulted in some downy mildew, but the damage was insignificant.

Downy mildew loves wet and warm conditions… for those of you interested, the rule of thumb for optimal disease conditions is a minimum of 10 mL rain with the temperature not falling below 10 degrees over a 24 hour period.

The grapes are currently at early veraison (see picture) and still have a lot of growing up to do in fact each berry will double in size between now and vintage.Sauvignon Blanc graoes

Veraison is defined as the stage at which three simultaneous but separate processes begin.

1. Each berry soften as the cells within the grapes begin to produce more juice and the skin becomes thinner.

2. Sugar starts to accumulate and acidity of the grape starts dropping away.

3. Colour starts to change – in Sauvignon Blanc this is a change from emerald green towards being translucent.

But, what about this week’s hideous heat, I hear you ask?

Our growers are well prepared for short burst of hot weather and have been carefully metering out irrigation to counteract the stress and high water use of the vibes at this time.

Also, the relatively “cool” nights of the Adelaide Hills allow the vines to recover without losing their precious leaves.

In other words… don’t panic, they’ll be fine!


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