And just like that, the bins are clean, the fermenters are bubbling, and the frantic energy of harvest has settled into the quiet work of winemaking. Vintage 2026 is officially a wrap.
This year was a marathon, not a sprint. Stretching across a full seven weeks in the vineyard—and 62 days in the winery—it was a season that tested our nerves and rewarded our patience in equal measure.
The season didn't start quietly. We kicked off on 28 February with our Vermentino, right on the heels of a scorching February that saw the mercury climb over 45°C for three days straight. But just as we geared up for the bulk of the fruit, the sky opened up.
A massive 95 mm of rain changed the game entirely. Suddenly, the heat vanished, and for the rest of the harvest, we didn't see a single day over 30°C. For the vines, it was like a long, cool exhale.
While rain during harvest usually spells disaster—bringing the threat of splitting or botrytis—the Shiraz Republic vines held strong. Because the temperatures stayed low, the grapes stopped rushing. They ripened gently, developing deep flavours and balanced sugars at a steady, "slow-motion" pace. This allowed us to pick based on flavour profile rather than just chasing sugar levels.
This meant plenty of "running the rows," pulling samples for Baumé, pH, and Brix to find the perfect window. The result of that patience? An incredibly balanced average Baumé of 12.8 across the winery. We weren’t just harvesting; we were curating.
For our public grape sales, however, the challenge wasn't just the weather; it was the timing. With Easter falling right in the middle of the harvest window, many of our home winemakers were hesitant to start a fermenting "science project" over the long weekend. We found ourselves playing a waiting game, watching the fruit daily, wondering just how long the vines would hold that perfect window. In the end a whopping 52 tonnes of our Shiraz made it's way to home winemakers.
We moved a total of 105 tonnes of grapes—52 tons headed off to the sheds and garages of home winemakers while 53 tons stayed home to become the next chapter of Shiraz Republic wines. The winery was a hive of activity, processing 77.7 tonnes of fruit. As expected, Shiraz was the powerhouse, making up 68% of our intake.
The drawn-out season was a blessing for our Democracy! line-up. The mild weather provided perfect conditions for our Mediterranean and Iberian varieties to develop complexity. From Fiano and Sangiovese to Tempranillo, Touriga, Grenache, Mataro, and even a small, vibrant parcel of Cab Sauv—the whole line-up is looking exceptional.
Every vintage has its "mountain," and ours was April 15. We brought in 23.7 tonnes from the estate Shiraz block in a single day. This fruit is the future backbone of our 2026 Signature Shiraz and Old Beddy, and seeing it come into the winery in such beautiful condition made every late night worth it.
The journey concluded on 30 April with our Carmenere, exactly 62 days after we started. It was tiring. There were moments in mid-April when the finish line felt like a mirage on the horizon. But as we look at the results of that hard work now tucked away in the cellar, the exhaustion has been replaced by excitement.
To our home winemakers: we can’t wait to see what you produce with your 52 tons. To our Shiraz Republic fans: get ready. The 2026 vintage took its time getting here, and that patience is going to show in every glass.
Cheers to a long, strange, and ultimately beautiful vintage.
