Super lovely news to finish off harvest that Praeter has been included as a finalist in this year's Young Gun Of Wine awards.
It's a super stacked line-up of amazing Australian producers. The future is bright!
There's a few trade events coming up in Brisbane, Sydney and Melbourne which I'll be at, so hope to see some of you there.
We had our last day of harvest yesterday on a stunning autumn day, just before the rains and polar blast come in to greet us today and the week ahead.
In harvest, timing is everything, and it felt a little like the viticultural equivalent of Indiana Jones snatching his hat from under the shutting door.
2026 was a season of so many personalities it's a little hard to distill it down to a few words without some time for reflection. But what is for sure, is the last two weeks of sunny warm weather has been an unbelievable ripening period for Nebbiolo, and what felt like a touch and go season at times has turned into what looks like, in early days, an outstanding season for tannin ripeness and flavour.
Very glad to have everything in the building. And an amazing aromatic and textural Pigato to celebrate thanks to my partner in harvest, Patrick Berry Green 👏👏
It was a busy week this week with vintage kicking off into full swing. The second pick of Magpie Block Chardonnay, the Spring White field-blend, and a new Single-site Pinot Noir all in the building.
A welcome catch up day yesterday as we saw more rain with the tropical system swinging south. A little pause as the vines dry out.
Very excited to get these out in the world next week.
These are the first Chardonnay and Pinot Noir to be released under Praeter and the culmination of a pretty wild first 18 months going solo with the label full-time.
These Block Series wines are single-site expressions of some wonderful vineyards that I'm lucky enough to be working with or farm.
Being able to farm fruit under Praeter, and making and bottling releases like these, is a big part of the reason I decided to leave my full-time winemaking role and take the crazy/wonderful/chaotic leap into doing this label full-time.
Whilst Praeter started as a Nebbiolo focussed passion project, there is a feeling of resolution now the other two thirds of my winemaking heart (Chardonnay and Pinot Noir) can now also join the fray.
The new release offer will go out to my mailing list next week. And I look forward to be able to share them with you all very soon.
Exciting moment tasting our Savagnin that's been aging under flor for 9 months for the first time.
Scroll across to see some photos of the amazing formations the yeasts create. A unique biological signature of each barrel.
We'll keep tasting this wine over the coming months and years until the moment is right to bottle some off for the first release.
One of my favourite times of year, blending Chardonnay.
And exercise in gestalt.
The 2025s have an focus and freshness that seemingly defies the dryness of the growing season.
Very much looking forward to releasing the first Chardonnays under Praeter early next year.
Stoked to have received 94 points for the first wine from our new Southern Fleurieu project.
Always great to get @campbell.mattinson 's thoughts and words on the new releases.
Single-site Chardonnays and Pinots from the Adelaide Hills and Southern Fleurieu to be released early next year.
Limited quantities of these current releases now available on our website.
Fast approaching this Saturday 😊 Limited spots still available.
The sun will be shining and the good times will be flowing.
With our last fruit getting picked tomorrow we can't wait to celebrate with you all.
Bookings via link in bio
Always a satisfying time of year, once flowering is through and the resulting fruit-set becomes apparent.
In this case, fruit set is looking great across the two blocks we're farming down the Southern Fleurieu.
Pictured: Pinot Blanc, Chardonnay, Pinot Noir and Savagnin. Bunch size even surprising given the dryness of the season so far.
Going to be an exciting couple of months leading into harvest 🙌
Some of the complex geology underlying the Talc Hill vineyard.
Nebbiolo is a notoriously vigorous variety and growing it in shallower, poorer soils over deeply weathered rock, such as this, helps to mediate the vigour and force energy and concentration into the fruit instead of vegetative growth.
