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2005 vintage report for Goulburn Valley (Victoria)

The season commenced with timely spring rains and moderate temperature conditions resulting in an even budburst combined with generous fruitfulness across all varieties. The growing season throughout the summer months was dry, with two significant rain events. Up to 50 mm was recorded throughout most of the Goulburn Valley in the third week of December. Conditions were fine and mild throughout January with below average temperatures. Between 70-120 mm of rainfall was recorded across the Goulburn Valley over a three-day period in the second week of February. This potential disease-threatening event caused much angst from growers and winemakers alike as relative humidity during the corresponding period was high and it also coincided with veraison in the early maturing varieties. Fortunately, the rains came to an abrupt halt for the remainder of the ripening season and there was little disease incidence reported apart from some isolated occurrences of powdery mildew.
From a harvest timing perspective, it was an unusual season with medium to late maturing varieties often reaching flavour maturity before some of the traditional early maturing varieties.
Yields for white varieties were 5-10 per cent above average and, conversely, reds were slightly below average and anticipated yields. Crop thinning, particularly in Cabernet Sauvignon, Shiraz and Merlot, was very much the norm for this vintage, with many wineries limiting intake due to over-supply. The resultant lower crop levels in red varietals more than likely contributed to rapid onset of ripening and a condensed vintage period. This placed some pressure on available fermentation space during the peak intake period.
Overall, fruit and wine quality potential ranged from good to outstanding. Several winemakers reported that flavour ripeness was not often attained until high sugar levels were reached due to the presence of greener seed tannins. The long, mild autumn ripening period following veraison ensured that all varieties were able to realise their full flavour potential. Of the reds, Shiraz was once again the standout variety, with most parcels exhibiting intense depth of colour and tannin balance. Riesling and Viognier both displayed strong and typical varietal aromatics assisted by the warm temperatures and mild conditions during the ripening period.