Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 
TOP

News

Wine, olives, figs, food and functions... there's a lot happening at di Lusso Estate!

 

Robert Fairall
 
18 August 2015 | Robert Fairall

Post Harvest Thoughts

At the time of my previous report (alarmingly, nearly six months ago!), we were halfway through vintage 2015 at di Lusso Estate.

Well, I’m pleased to report that both the grape and fig harvest both proceeded to a successful conclusion. On the other hand, the olive harvest was light; again a victim of strong winds experienced in November, when flowering had not yet run its course.

So, with close to 60,000 litres of finished and maturing wine lying around the winery, over a tonne of fig pulp lying in bottles or in our freezers and unfortunately only a few hundred litres of olive oil in tank or bottle, di Lusso Estate winery is busting at the seams right now!

Dave Kyngdon is about to bottle the first of our 2015 vintage. The first bottling (in time for our annual Wine Festival) will consist of Pinot Grigio, Vermentino and Arneis (our first since 2013), Aleatico (again, our first in a couple of years), and Vino Rosato (only a few pallets, lovingly made predominantly with Aleatico). We’re proud of all of them; a joy to make after the ‘challenging’ 2014 vintage!

So far, it’s been the coldest winter I can remember for several years on the estate… and still is, as I write. There’s been enough rain – at least where we are, but patchy elsewhere, I understand – to suggest the right conditions to set up a good spring.

With everybody expecting a dry El Niño period ahead, there’s been plenty of vineyard maintenance, especially irrigation, happening. We’re also making a concerted effort to fill in any gaps in the vine rows to attend to in spring, replace the inevitable broken posts, wires etc., and repair the countless potholes caused by both rain and traffic.

In the kitchen, Ali’s Winter Menu has been very popular with the visitors – just the right mix of simple pastas, warming soups and hearty stews. This weather makes it hard to believe we’re only a month away from ‘calendar spring’, and taking an early look at our next menu. We might wait a couple of weeks and launch the Spring Menu to coincide with the start of the 2015 Mudgee Wine & Food Festival on the 12th of September.

Talking of that date, it also marks our next Regional Dinner; this one is featuring the food, wine and stories of Alto Adige – Italy’s mountainous region on the border with Austria. Details are available at the cellar door or on our website.

In closing, Luanne and I, as well as the whole di Lusso team, look forward to your next visit… hopefully in time to witness the wonder of a vineyard spring!

Time Posted: 18/08/2015 at 11:40 AM
Robert Fairall
 
22 February 2015 | Robert Fairall

Machine Harvesting Olives - Video

2015 Harvest

A Sicma machine harvester at work...

Time Posted: 22/02/2015 at 5:13 PM
Robert Fairall
 
22 February 2015 | Robert Fairall

Vintage 2015

Well, we’re halfway through a very interesting vintage indeed! One that started with an extraordinary warm, dry spring…then a markedly cool and somewhat humid summer. Now that the end of summer is literally a week away, in taking stock of the journey so far, I can say I would have settled for the outcome so far any day.

As I write, we’ve harvested our Aleatico and Lagrein (or half of them), Barbera, Pinot Grigio, Arneis, some Chardonnay and Savignan (both from an adjacent vineyard, for blending into our Adagio and Allegro styles).  Next week, its the turn of Sangiovese and Vermentino (and the remaining Aleatico and Lagrein).

Volumes have for the most part been on target, and we’re pleased with fruit quality, and wine,maker David Kyngdon (whose feet we see appearing under the press) is working enormous hours keeping up with nature!

Time Posted: 22/02/2015 at 4:44 PM