Vineyard and Winery update from Fishbone

As our Margaret River vineyards lay dormant and quiet, the winery is anything but.

While the south west vineyard sites are being pruned and we are beyond busy in the winery with 2023 white varietals getting prepared for release and a bustling bottling schedule ahead of us.

Toward the start of September our latest vintage of Blue Label Sauvignon Blanc Semillon and Black Label Gewürztraminer will be ready for the wine shop. 

Our 2023 vintage has been particularly exciting, with some new wines joining the line up.

For the first time, our Black Label Rose will be crafted purely with Tempranillo from our Margaret River site.

At the moment, we are seeing some incredibly nice cherry characters coming to the front of the wine; the flavour is looking really good.

It is definitely picking up more colour as it processes, so it is not going to be the most pale rose out there, but we are really focused on making this wine about the flavour - so it is likely to be a little darker than people expect.

The 2022 Rosé is available in the wine shop as we speak, the last vintage at this stage which will incorporate the Pinot Noir blend.

Our 2023 Vermentino proved a little challenging (in the vineyard and the winery) at first, but this is characteristic of the variety. We have managed to extract the light and bright properties we wanted from the fruit and are looking forward to this incredibly pleasant, slightly lower alcohol, white coming to market in time for summer. With Riesling-esque properties, it pairs beautifully with the lighter menus of warmer weather. Be sure to keep an eye out for its release.

The 2022 Black Label Cabernet Sauvignon will be at the front of the bottling queue come early September. The single-site varietal from the Fishbone vineyard will spend (at least) 12 months in bottle before its release, so mark your calendars for 2024.

The final, and perhaps most exciting update, is our inaugural Fishbone Sparkling. We have made the base from our Fishbone Chardonnay and Pinot Noir; both hand-picked and whole bunch pressed. Still in its early stages, and no small undertaking; we will be working on the first processes this year before a second ferment in bottle come November 2023. Then it’ll be off to cool storage until (at least) the end of 2025 or 2026.

We look forward to keeping you updated on its progress.

While we wait for the sparkling, feel free to browse the current selection of wines and don’t hesitate to get in touch about any of the upcoming releases that excite you.