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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.
Props in particular to the Falanghina, our “new kid on the block”. Cuttings were planted in 2022 so just babies and could have been forgiven for struggling with the at times brutal growing conditions of this season. However, they have produced an amazing fresh vibrant riesling-esque style wine that makes us very excited about this variety being in our future
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The variety loves a cooler climate and MV can’t deliver that however the south east of Australia certainly can!
Fruit source is from Wrattonbully, located between Coonawarra and the Victorian border. The climate is considerably cooler, 1500 Heat Degree Days compared to over 1900 in McLaren Vale as is rainfall too.
But it’s the geology that is also a significant factor. The limestone bedrock in Wrattonbully formed from ancient shell-encrusted sea beds are remarkably similar to the plateaus of North Eastern Italy
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Machine harvested in the cool of night to retain freshness and minimize maceration during transportation. Two-day skin contact time in stainless steel at 5C to assist texture development in an anaerobic environment while minimizing colour extraction. Spontaneous fermentation with no added acid, enzymes etc. in old French oak hogsheads. Full MLF with lees stirring. The wine was aged in seasoned oak on gross lees for 6 months. We have continued that lees contact by bottling this wine without filtration but also stirring the lees as it is bottled to enrich the mouthfeel further as it ages. 60 dozen made