Vintage 2012 – Harvest completed!

Now that all grapes are picked and are in the winery, we can really say that we have brought in harvest of not only significant quantity but more importantly significant quality.

Congratulations to the Curly Flat Vineyard team for bringing in another wonderful harvest that will soon be captured in barrel and then ultimately in bottle a year or two from now!

But by no means is our vintage over.  We still have to see all of our ferments home in the winery, as all of our Chardonnay is still in some stage of fermentation, whilst our Pinot Noir ferments are finishing gracefully are now being pressed and married to oak.

Then with our warm room we will guide most, if not all of our wines through Malolactic fermentation.  All Pinot Noir will go through this process, but not always the Chardonnay as the nature of the vintage can dictate the percentage we allow to go through and what we do not.  We’ll make these decisions very soon.

But enough talk and now we’ll let the pictures below speak their obligatory thousand words.  Thanks again for reading and for your interest in Curly Flat as we hone our pursuit for world class wines.  Happy drinking (or cellaring)!

Vintage 2012 Update & Snapshots

How time flies! Just 2 and half weeks ago we started picking and a lot has happened since then.

Beautiful ripening weather continued from the first pick on 27th of March, seeing the Pinot home with our last pick on April 11, bringing our total of Pinot Noir to almost 70 ton.  While although all ferments are still going (all wild yeast) and are yet to be pressed and put to barrel, we already see the rudimentary nature of the wine emerging.  With a generous core of great colour and structure, ripe plum, both dark and red fruits are apparent.  We look forward to seeing more of its character develop over the next 1 to 2 years as it softens and complexs to reveal further subtleties.  But like all good things, we’ll just have to wait!

All of our Pinot Gris has been picked which is looking fleshy, textured and in alignment with zesty acid.  The Gris is still currently undergoing wild fermentation in a combination of both tank and neutral oak ferments.  We don’t mean to call it a Gris as the jury is still out on whether it will be a Gris or a Grigio, again time will tell post ferment.

We now turn to picking the remainder of the Chardonnay which is looking extremely balanced with ripe fruit character and good acid tension.  Again we have very high expectations of the it’s quality.  With already two batches currently finishing primary ferment, we are looking forward to seeing more Chardonnay bubbling away in the winery.  The sounds and not only the scents of a Chardonnay barrel ferment are truly one of the hallmarks of vintage.  We should have all the Chardonnay in the shed by Tuesday – Wednesday next week, which will see us complete all picking for 2012.

Again sorry for the delay in the vintage update, but now that we’ve got you roughly up to speed, below are a collection of photos from Vintage 2012 so far. There will be more shots posted soon including more of the vineyard and then back to the winery as we guide our vintage to a graceful finish, hopefully much like the wine itself!


More photos to come!  And feel free to come up to our Cellar Door and see it all first hand!

A Wonderful Union at Curly Flat

As we all know food and wine are natural partners.  But if that food is prepared by talented chef Nicky Riemer, former head chef of Melbourne Wine Room and Langtons and that wine is a selection of Curly Flat vintages both current and rare, it would be a wonderful union indeed.

Come the 29th of April that is exactly what you can experience, here at Curly Flat.   To celebrate the release of our 2009 Curly Flat Pinot Noir we have invited the team from Union Dining, led by Chef Nicky Reimer and the amiable Adam Cash, to provide you a sublime five course degustation lunch.  Also for further ambiance we are currently bringing in our 2012 harvest so you will be able to see the wine making process first hand before or after your lunch.  This will be a most memorable event, and with limited seating it is sure to sell out quickly.  See below for details and menu.

    Lunch Details:

  • When:                Sunday 29th April – 12.30pm
  • Cost:                  $140 per person
  • Transport:         Connecting courtesy bus to & from Woodend Train Station
  • Reservations:   Call on (03) 5429 1956 or email: 

MENU for “Union Dining goes to Curly Flat” Lunch on Sunday April 29th


Pork & duck breast terrine, dutch carrots in sherry vinaigrette, grissini


Kingfish carpaccio, pickled beetroot, horseradish cream & green chilli


Grilled quail in a verjuice & grape “bath”, soft white taleggio polenta, oregano


Abbachio of baby goat, radicchio & romesco sauce

Rocket leaves with Autumn dressing


Hochalpenkase & mustard fruits