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Every Vintage is different, and Vintage 2025 was certainly no exception
As we sit down now, put pen to paper much of South Australia in general, McLaren Vale specifically has experienced the driest 15 months on record since the Bureau Of Meteorology was established. For we Ramblers it is the reason why we grow and make the so-called Climate Appropriate varieties that we do.
Warmer than average maximum daily temperatures resulted in early bud burst, arriving nearly two weeks ahead of the long-term average. Dry conditions minimised disease pressure allowing for healthy vine growth. Consistently warm weather conditions encouraged an early veraison, and start to vintage—for many, the earliest start in memory.
Vintage 2025 was a great Litmus Test to thoroughly assess how the southern mediterranean varieties we work with can handle hot dry conditions and ultimately long term are they going to not just survive here but thrive?
We are delighted to say that they have exceeded our expectations and ultimately we couldn’t be happier.
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Vineyard Chalk Hill Viticulture Lanark Vineyard
Viticulturalist: Jonahon James Harvey
Working closely with our friends at Chalk Hill Viticulture, we planted Arinto at The Lanark Vineyard at the top of Chapel Hill Road in Blewitt Springs in September 2018. The site was deliberately selected for several reasons. The elevation was important because McLaren Vale can get quite hot during our long summers. Elevated vineyards cool quicker at night time thanks to prevailing sea-breezes from the Gulf of Saint Vincent.
Cooler night time temperatures help the vines to recover from hot daytime conditions and ultimately retain fruit flavour and high natural acidity. The aspect is south facing to provide excellent airflow and assist with protecting the vines naturally from fungal disease.
Terroir varies considerably from the top of the hill to the bottom. Vines at the top have more exposure, smaller canopies and ultimately riper flavours with less acid. The vines at the bottom are more vigorous, more acid and crop higher. For us, the combination of the two adds more complexity to the final wine. Despite the vine age, the entire block has matured beautifully in a relative short time.
Ultimately, we are delighted with both the intensity of flavour, vibrant acidity and complete balance of this wine. Compared to the Shiraz planted adjacent to the Arinto we are using a fraction of the amount of water to get it to grow.
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Fruit was picked in the cool of night and pressed immediately off skins. Free run is tank fermented and the pressings is fermented in old French oak puncheons. We do no skin contact with the Arinto. The aim is to create a light fresh fruit driven style with a juicy mouthfeel. Primary fermentation is undertaken using indigenous yeasts with no MLF. It’s all about the fresh nashi pear, white peach and crisp minerality being the star of the show.