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2011 vintage report for Orange (New South Wales)

Supplied by Charlotte Gundry and David Cumming, Orange Wine Region
Growing season: The 2011 vintage was a rather challenging one compared with previous vintages, especially compared with the idyllic 2009 and 2010 vintages. Heavy rain during October to December, combined with low light levels and moderate temperatures, raised disease pressure in the vineyards. Most of the vineyards coped well and managed this with prompt and effective spray regimes. After Christmas, the weather improved dramatically, ensuring the grapes ripened well. Given the range of elevation and differences in the vineyard sites across the region, there was a range of challenges. This was a season when disease pressure was high and close attention to spray programs was necessary. Powdery, downy and botrytis were all evident to some degree.
Vintage: Long, cool nights prolonged the season, with some vineyards on Mount Canobolas picking fruit after an early snowfall around the 12 May. This extended ripening will be a feature of 2011 Orange wines (compared with 2009 and 2010), with the Shiraz already showing complex peppery characters.
Yields and quality: Whilst wines from 2011 will be in shorter supply, there will be some outstanding examples of cool climate Orange region wines released. In general terms, earlier varieties – Chardonnay, Pinot Noir and Sauvignon Blanc – fared well with cooler sites slow to ripen later varieties. Riesling was also a standout with some excellent parcels of Merlot, Cabernet Franc and Cabernet Sauvignon picked from warmer sites. Shiraz, of all varieties, had the most difficulty with the seasonal conditions. There will be a smaller vintage from the region, however, early indications are showing that the quality is high. Experience is crucial when it comes to managing vineyards in these conditions, and the Orange winegrowers have collaborated well, offering advice and assistance to their neighbours and fellow vignerons.
The 2011 wines have very good intense flavours, crisp natural acidity and, overall, have achieved ripeness at lower sugar levels.