Spring in Ohiti Valley

There’s a moment every spring when you walk the rows and realise the vines have woken up without asking permission. That moment has come and gone, and the valley has gone green again.

Chardonnay budburst arrived 2nd week of August with the Mendoza blocks first away as usual.  The Syrah, sensible as ever, waited a little longer. Shoots are now 20 cm and growing fast.

Which means frost. From now until about mid-November, a clear, still night is the last thing a grower wants to see. The frost fans are ready, and we’ve had a couple of early-morning call-outs already, 10 days in a row to honest, but we have been lucky so far. Anyone who farms will tell you the forecast becomes a minor obsession at this time of year.

It’s also a good chance to check on the goblet vines we trained as part of the recovery after Gabrielle. These are now full two cane vines  and  those blocks are back to full production. Three seasons on, it’s satisfying to see those blocks standing on their own feet again.

Out in the rows, the work is bud rubbing ,shoot thinning and mowing. We’re also sowing cover crops building soil biology in rested blocks, part of the biological approach we’ve been taking since day one. Healthy soil means healthy vines. It really is that simple, and that much work.

Simon and the boys that make up our RSE crew are back from the Solomon Islands early in November

Meanwhile, in the bottle, the 1066 Chardonnay 2025 is out in the world , Double Gold at the NZ International Wines Show, at Marlowe Restaurant in Christchurch, the first ever lisitng! It’s a good reminder of what all this spring fussing is for.

So, fingers crossed for a quiet frost season going forward, a kind flowering, and another vintage that tastes of the valley.

Vintage 2027, here we come.