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2002 vintage report for Barossa Valley (South Australia)

After an unusually cool summer and a gentle autumn, the Barossa GI regions of Barossa Valley and Eden Valley experienced one of their mildest—and best quality—vintages.
Moderate daytime temperatures, which only rose above 40°C several times between November and February, and textbook January rains which maintained subsoil moisture levels, provided perfect weather for growing and ripening winegrapes.
In the Barossa Valley this led to exceptional Shiraz with the perfect combination of ripeness and balanced acidity. Most winemakers are predicting that the 2002 Shiraz will have the intensity and fruit definition of the famous 1998 vintage—but with a more elegant structure from the finer tannins. Cabernet Sauvignon and Grenache also had exceptional colour and flavour and again these wines are expected to have natural acid levels which will ensure longevity.
The only downside of the Barossa Valley red grape harvest was yield—down by 10 to 15%.
Whites also showed great fruit definition. Some of the best Chardonnay for many years was harvested on the Barossa Valley floor, due to the cool, dry, disease-free season which released fresher fruit flavours and good acid structure.
But the big performer was Barossa stalwart Semillon, which yielded more than 50% above average in many vineyards and returned brilliant citrus to straw-like fruit flavours and good acid structure.
Eden Valley vineyards also benefited from the mild conditions but this caused some early fruitset problems which reduced the yield of Riesling; in some cases it was 10% below average, but was repaid with exceptional quality, balanced acid levels and pronounced varietal character. Many winemakers expect the Rieslings to be the best in more than a decade.
Other white varieties such as Gewurztraminer had a light crop of quality fruit and although Chardonnay yields were down, the quality was very good.
Eden Valley Shiraz, Cabernet Sauvignon and Merlot were products of the extended ripening season, producing wines of intensity and elegance, again with the balanced natural acidity which will ensure long-term cellaring potential.