After the great performance by members in 2006, Vineyard Manager Scott Ling has decided to hand over the pruning of all the member’s block to club members.Again, we will limit the number of vine pruners to about 20 so contact me quickly to register. Team Baxter have already registered.

Despite having to stay and hold the fort at Wandin Valley, I am reliably informed by some of those who attended the Sunday Lunch at Pony Dining that it was a great way to while away a Sunday afternoon. Thanks to all the members who attended which included amongst others Stuart Baxter and family, the Murphys, Ron Thomson & friends, the Rippons, Ellen Singleton, Lorraine Van der Weide, the Mangolds and yes… you who I have forgotten once again. My apology, I will try to better next time.

The 13th Lovedale Long Lunch took place on the weekend of the 19th and 20th of May. The event was a great success with estimates putting attendance at around 14,000 people over the two days.

Winemaker Matt Burton & Chef Darrell Felstead

On Tuesday 28th August 2007 at 7:00 pm for The Cork Club Annual Sydney Dinner at Foveaux Restaurant & Bar, 65 – 67 Foveaux Street Surry Hills

The Wandin Valley Estate Rosé has developed somewhat of a cult following over the last few years. This was highlighted last year with the 2006 vintage picking up a trophy at the Boutique Winemakers Show in Sydney and then going on to sell out in a record six months.

An early vintage meant that we began harvesting fruit for the Reserve Semillon ($20) on the 19th of January which was some two weeks earlier than usual. The combination of a compressed growing season and dry conditions meant that the concentration of sugar in the berries rose more rapidly than flavours accumulated so we found ourselves picking at slightly higher sugar levels than we had in the past. The three vineyards that contributed to the Reserve blend, all situated on contrasting sites throughout Pokolbin, were hand picked between 10.8 and 11.5 Baumé. The juice was gently extracted, with only the free-run making it into this blend. The heavily clarified juices were fermented cool over two weeks before being racked off yeast lees. In the Reserve Semillon we aim to produce a Hunter Semillon that is elegant and balanced in style, offering great varietal expression and has the ability to age gracefully. The blended wine has a pH of 2.89, TA of 6.8g/L and an alcohol of 11.0%. The wine will be released in July 07 and then again in four years as a mature release.