The air is thick with the scent of fermenting grapes and the hum of the crusher—harvest season 2026 is officially in fifth gear. It’s been a week of red eyes and purple hands, and we wouldn’t have it any other way.

Here’s the latest from the vines and the winery:

In the Vineyard: Shiraz and Rent-a-Row

We’ve successfully picked and collected 32 tons of Shiraz, and the quality is looking fantastic. Our latest testing data from March 20th shows sugars are hitting that sweet spot (see data below).

We've also welcomed 67 Rent-A-Row groups so far! It’s been a joy watching everyone get stuck into the picking and crushing process. There’s nothing quite like the energy of the community helping us bring in the vintage.

In the Winery: The White Wine Marathon

If the lights seemed on at odd hours, it’s because they were. The winemaking team has officially crossed the finish line for the whites. After two 1am finishes and one gruelling all-nighter, the juice is tucked away and fermenting safely.

What’s Next?

The momentum isn't slowing down. Picking continues all through this week. * Looking for fruit? Get your orders in now.

• Need to pick up? Book your collection slot as soon as possible to ensure a smooth hand-off.

Vintage Snapshot (20/03/2026):

Fiano: 20.8 Brix | 3.2 pH
Sangiovese: 22.4 Brix | 3.31 pH
Tuoheys: 25.4 Brix | 3.64 pH