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As we mark the halfway point of the year, everything is tracking well in the winery. Our 2021 Scarecrow Sauvignon Blanc and Rosé have both been bottled and will be hitting the shelves soon. The 2021 reds have all finished malolactic fermentation and are safely tucked in oak for the next 9-12 months. We use predominantly French hogshead barrels for the Pertaringa and Bec Hardy reds, with both new and old oak to best complement the fruit. The red wines are looking amazing this year and we’re excited to see what the next phase of maturation will bring for them. Our first red wine to bottle is the Lakeside Pinot Noir, which is our only red wine bottled in the same year that the grapes are picked. This Pinot Noir is medium-bodied, fruit focused and spends only a few months on French oak to give it a gentle oak influence that complements the fresh, spicy fruit flavours in the wine. The next few months in the winery will be focused mainly on the 2020 reds. The next steps for production will be to get these wines out of oak, blend and prepare them for bottling later in the year.
BHW winemaker, Bec Swincer
While winter is traditionally a period of dormancy, there’s still plenty of colour in the Tipsy Hill garden – and still plenty of work to do! With any large garden, it’s always a work in progress rather than a finished space.
At the moment, we’re transplanting Russelia equisetiformis (Coral Plant) from the driveway to the northern garden bed. We’re also transplanting Shasta Daisies from the ‘White Garden’ to the garden bed alongside the driveway, and transplanting Irises and Phormium plants from near the pepper tree and planting them under the pines at the top of the garden, near the driveway.
To add to our kitchen garden, we’re also planting avocado trees in the western garden area. We continue to prune perennial shrubs and groundcovers, and also remove plants from areas that are becoming overcrowded. So plenty to keep us busy!
On Sunday 5th September, join us at the Pertaringa cellar door for a family-friendly and fun Father’s Day celebration featuring all of dad’s favourites: wine, a lamb on the spit and a brazier! Our friends from Ikonic Kitchen will prepare slow-cooked lamb on the spit for a buffet-style lunch with lots of yummy accompaniments and dad can choose from our premium range of sparkling, white, rosé and red wines. Tickets are limited – so make sure you book now!
Ticket price includes a glass of wine on arrival and lunch. Additional wines will be available for purchase by the glass or by the bottle.
This Mother’s Day, join Bec and her family for a special celebration at her beautiful Tipsy Hill property.
This will be a very exclusive event with one morning and one afternoon tea session, featuring only 22 tickets available for each.
Enjoy a glass of the Bec Hardy Premium Sparkling NV on arrival with a selection of petite sweets and savoury treats, followed by unlimited exploring opportunities of the picturesque Tipsy Hill gardens.
A selection of Bec Hardy and Pertaringa wines will also be available for purchase by the glass or by the bottle on the day.
Limited tickets available – book here.
The 2021 vintage is shaping up to be a great one with steady growing conditions, no major weather events and a cooler harvest period leading to great colour, natural tannins and good acid retention. No significant rain during vintage also meant very low disease pressure.
Harvest started in early February and everything has now been picked and gone through fermentation. Our Sauvignon Blanc and Rosé have been blended and stabilised, and are being prepared for bottling in June. All the reds are in oak and going through secondary malolactic fermentation.
All in all, the 2021 vintage is looking like it might be one of the best in the last 10 years!
As part of a six generation farming business, we embrace sustainable viticulture and we’re proud of our connection to the land. South Australia’s wine regions offer some of the world’s most ancient soils and we pay respect to this land by using predominantly organic products, regular vineyard and weather monitoring, and adopting integrated pest management practices in the vineyard.
All blocks are picked, crushed and fermented separately with gentle handling to prevent harsh extraction of phenolics before being matured in small batches. Each batch is treated individually with techniques such as whole bunch, cold soak, separation of pressings and varying oak treatments, resulting in hundreds of different wine parcels that allow us to produce the best blends possible for the final wine. Our aim is to produce wines that display their true varietal characters, with good palate weight and complexity, as well as being food friendly.
It’s that time of year again – time for the Birds in Backyards Autumn Survey! Take 20 minutes out of your day in a location where you can view birds – your backyard, workplace, park or school – and count how many of each bird species you an see. Then simply jump on the Birds in Backyards website and follow the instructions on how to enter your survey data.
This is a great way to spend some time with family and friends outdoors, or simply a way to take some time out of your busy day and reconnect with nature. Happy bird watching!
A couple of weeks later than its McLaren Vale counterpart, our Adelaide Hills Sauvignon Blanc was picked yesterday. This fresh and zesty cooler climate fruit from the Adelaide Hills makes up the majority of our Scarecrow Sauvingon Blanc, with a small percentage of McLaren Vale fruit adding intensity and texture.
It will be quite a busy time coming up in the winery, with a lot of our McLaren Vale Shiraz getting picked this week and next. The wines are showing great potential so far this year, the early colour and flavour in the Shiraz during ferment is looking very exciting!
Pinot Noir is making its way to the winery as I type – it was picked separately this morning (pictured above) for both a rosé wine and also a red wine. The strawberry and cherry flavours of Pinot Noir make it perfect for a rosé when the juice is pressed on arrival at the winery and fermented off skins. The remainder is fermented in small open fermenters on skins and will develop into a bright, aromatic and medium-bodied Pinot Noir with full-on cherry and spice notes.
Cabernet Sauvignon and Mourvédre are both late ripening varieties and will be a couple of weeks away from picking. The consistent cooler weather is providing perfect ripening conditions at the moment, so fingers crossed that this continues for a bit longer.
All in all, the 2021 vintage is shaping up to be a great one and I look forward to keeping you updated on the progress as these wines develop!
BHW winemaker BecS
The McLaren Vale and Fleurieu Peninsula region is renowned for its breathtaking, natural beauty. With the arrival of cooler autumnal weather, what better way to take it all in than by lacing up your boots and setting off on one of the many walking trails the region has to offer? Whether you’re a beginner looking for a relaxed, casual stroll or an experienced hiker after some adventure, there’s a trail to suit everyone!