Author Archives: Darius Cheesman

Bunch Thining and final tasting

As Vintage approaches we are back in the vineyard. Our first task is to remove bunches to ensure remaining bunches will ripen to their best. “Pinot Noir is a variety which appears most susceptible to overcropping: high yields per vine … Continue reading

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Bottling Winbirra 2017

Australia Day 2017 and we drove from Melbourne, up Red Hill to Bellingham Estate where we make and bottle wines from two vineyards. Winbirra is only a 10 minute drive from Bellingham on Point Leo Road, Red Hill South. After … Continue reading

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Leaf Plucking and Bunch Thinning. Also tasting of New Zealand Pinot Noir

  On Sunday 7th January our time in the vineyard was spent leaf plucking. This involves removing some leaf that is shading the bunches. This allows more exposure of the grapes to sunlight and allows better airflow within the canopy to reduce … Continue reading

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It’s Not Just About Pinot Noir

It’s great fun to be involved with Peter Mitchell’s Heartbreak Grape course on the Mornington Penisula. Learning about and making Pinot Noir from this beautiful premium winegrowing region is a great privledge. I have to confess that I have “a bit on … Continue reading

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Tasmanian Trip 2017

On Friday 28th July past and current students along with Peter Mitchell and myself flew out to Hobart, Tasmania for a long weekend of wines and food. Our first stop after the airport was Bangor Wine and Oyster Shed. Freshly … Continue reading

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Pruning Dromana 2017 and Tasting

Today we pruned our rows at the Dromana Estate Vineyard. We have 10 rows each with 40 vines. Where possible we cordon prune. That is we keep 2, 1 year old canes and tie these down along the fruiting wire. … Continue reading

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Pressing Vintage 2016

On Sunday 20th March we pressed the wines at Dromana into barrel and demi-john. Unfortunately I did not take any pictures. However today we pressed the wines from the Advanced course grown on the Winbirra Vineyard.  

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