We will be starting a monthly newsletter to keep you all updated on all things Hirsch Hill. We are excited to share with you the ongoing developments within the Family business.
To kick things off, we are happy to announce that the harvest season has begun!
The warm weather and sunshine over the last week in Dixons Creek have demonstrated the perfect physical and chemical components to begin harvesting. Usually, we would start with our lighter varieties like the Chardonnay, however this year we have begun with the Pinot Noir grapes. This is due to (we believe) the unusually colder climate Summer over the last few months. Once we receive some warmer weather the lighter varieties will be ready for harvest too!
The Pinot grapes were very rich in colour, juicy and easily crushed. More importantly, the balance between sugar and acids is a key indication for harvest timing, and one of the most critical aspects of producing quality wine. The pH of grape is also evaluated to determine ripeness. Picking commenced once the grapes reached 13 Baume.
Baume is a measurement of the grape sugar level and ripeness. The Baume is able to calculate the potential alcohol in the wine. Baume levels are a very important indicator of when to pick the grape. Baume scales are most commonly used in France and Australia
Once all of the Pinot Noir grapes are hand-picked, we will send them off to our wine maker, Rob Dolan. Rob and his team will divide the grapes into two – The first which will be for our Pinot Noir wine, and the other for the Pinot Noir Rosé. Absolutely delicious!
Stay tuned for the next newsletter
The Hirsch Family