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1999 vintage report for Pemberton (Western Australia)

Growers and producers believe it is the best season seen in the Pemberton region according to a report prepared by Patrick Coutts, president of the Pemberton Wine Region Association. Fruit has well defined fruit flavour at lower alcohol than is often the case in this area. The vintage date was about 10 days later than the norm, commencing in earnest for Pinot Chardonnay around 12 March. Some newer plantings, generally first crop, were harvested earlier than this. For established vineyards the yield was up by almost 10% due to a combination of factors. The main reason appears related to a wet spring and cooler than usual summer with plenty of available water leading to increased bunch weights. A secondary reason is minimal bird damage as the area had a fantastic season with gum blossom. In 1998 yields were down by almost 10% due to bird damage. The growing season was a challenge. A wet spring made it difficult to get protective sprays out on time. The summer period was markedly cooler than normal and most vineyards found that their problems started in early March when fruit was still needing hang time and withholding periods for sprays had expired. From Easter on we were blessed with great weather, good sunlight hours and some warmth which led to a very successful harvest for the later varieties such as Shiraz and Cabernet Sauvignon. Due to the late season some vineyards saw some white varieties with botrytis, but the overall assessment is of clean fruit in excellent condition. The 1999 reds, whether Pinot Noir or the Cabernet family, are outstanding, showing defined varietal characters, supple ripe tannins and good fruit length. The 1999 whites are also generally outstanding, with excellent Chardonnay, Verdelho and Sauvignon Blanc. The one variety people have been a little critical of has been Semillon. Generally it was a very pleasing outcome to what appeared a difficult season. At the winery end most found they were short of some storage capacity, leading to some early blending. There was some pressure on red fermentation space as the lateness of the season meant Merlot, Shiraz and Cabernet Franc were being harvested at a similar time. In some cases Cabernet Sauvignon was left hanging while space was created. It appeared a year to harvest on fruit flavour rather than Brix.