"A cool, wet winter set the vines up beautifully with plenty of soil moisture. Spring was moderate, leading into a warm, dry summer accompanied by refreshing afternoon sea breezes. These conditions delivered ripe, concentrated fruit and very little disease pressure.
Our Sauvignon Blanc was the first to arrive—bursting with tropical fruit notes and fresh acidity. The tank and barrel portions have now been blended and are resting in tank, ready for the next step.
This year, our Chardonnay was hand-harvested by family and friends, who did an incredible job—especially with a higher-than-expected yield! The fruit looked fantastic as it came into the winery, where it was chilled overnight before being whole-bunch pressed. Fermentation is now complete, and the wine is maturing in barrel on lees, with occasional stirring to build texture and complexity.
Our Rosé is showing a stunning pale hue, with delicate strawberry and cherry notes. A portion of the juice went into barrel for fermentation—just enough to enhance texture without compromising the wine’s fresh vibrancy. The two batches will soon be blended and bottled a little later in the year.
Malbec really shone this vintage! The fruit was ripe, dense, and juicy, with inky colour and a savoury edge. We can’t wait to see how it evolves with a touch of French oak.
Cabernet Sauvignon was another highlight. We harvested multiple batches from different vineyard blocks, giving us great flexibility for blending. The south block of Houghton clone Cabernet seems to be a standout, but as always, the final blend will be greater than the sum of its parts, with each block and clone contributing its own special character.
And last but not least, the Petit Verdot is looking particularly strong this year—super rich and dense, with signature fruitcake flavours balanced by vibrant natural acidity. It’s always a fantastic blending component, but this year we’re tempted to let it shine on its own... so watch this Jilyara space!"
