Spring has sprung, the grass is riz, I wonder were the boidies is? The boid is on the wing, but that’s absoid, I always thought the wing was on the boid.!
Compliments of my father, when introducing Spring! We have had a very wet Winter and that rain pattern has continued on into Spring. What this means is that Winter management has been delayed, other than pruning and tying down, because we can’t get machinery on the vineyard for mulching and spraying. Today, 15 September, we welcome bud burst on Chardonnay, 6 days ahead of the norm.
We have also decided that open lyre trellising is more trouble than it’s worth, particularly with regard to mildew control. When in full canopy it is very difficult to design spray equipment that reaches the inner foliage. So, they will be cut back to stumps, a single shoot trained and an additional row inserted in between each existing row, making 1.75 metres between rows, comparable to existing plantings of 1.5 metres.
This is all part of the transition in ownership, which will be occurring over the next few months. Whilst I will continue responsibility for cellar door and sales operations, Rusty Cook the new owner, will be responsible for vineyard operations and development as well as the construction of a winery that will process fruit from 2020 and beyond. This will end my 39 years of ownership but, at 73 years of age and mostly health issues I have had to slow down and looking forward to a sea change (literarily).
To me, Providence has been a labour of love. But then again, so has everything else I have done in my life. I had a fabulous career in the RAAF for some 25 years flying some lovely aeroplanes as well as operational service in Vietnam. No regrets, none at all.
Sharing the burden of cellar door operations is Emily Russell, who started in July. Apart from her customer skills, Emily is also an asset in the vineyard.
For the month of April, Providence are offering purchasers of a dozen of their fabulous 2012 “Miguet” Reserve Pinot Noir a free copy of Australia’s Wine Book of the Year 2015: Tony Walker’s Vintage Tasmania, retaining at $49.95. This beautifully written and illustrated 280 page coffee table book is an excellent history of the Tasmanian Wine Industry, kicking off in the early 1800s. A must for not only history buffs but also for wine lovers. Place your order and include the code “APR17” and its yours, included in the normal freight-free case price of $456. Remember: this is for April only.
I can’t count the emails I receive from SEO organisations that begin with “I hope you are doing well”. Blatant insincerity! If you thought I was doing well you probably wouldn’t have written to me. Well, for the information of all SEO promoters, I am doing well! And, furthermore, any correspondence that begins with that statement is immediately trashed. For God’s sake, come up with something original!
The photo depicts the last shards of sunlight after an overcast, store rainy day, Wednesday 23 November. Spring has been so variable. In the week ending 13 November, after a week of heavy rain, the vineyard did not move – at all. The following six days were sunny and warm and the vines exploded, adding up to 15 cm in length. Before the next spray, due on 29 Nov, we will have to tuck up the canes to avoid mechanical damage by the tractor travelling up and down the narrow rows.
We have just had two days of rain, including thundery weather but, fortunately, no hail. I think were are where we should be with regards to the season which, I must state, is consistent with what we have been experiencing over the past 36 years and not indicating any significant change in climate. if we had measured that last week we would be behind. Now, we are close to average. So far, no symptoms of disease or any other problems. (Fingers crossed!)
Winter management just about done! The pruning started in mid June (something I always do myself). Similar to last year, we have pruned down to one cane (instead of two) and two two-bud spurs – sort of giving the vine a rest by reducing the crop and the closest I can get to Townsend’s principle of crop rotation in monoculture! After pruning we pull out all the cuttings and drop them in the row. With a tractor mounted mulcher we chew them all up, going over them twice – it’s sort of carbon sequestration I suppose, returning it all to the soil. The canes are tied down to the fruiting wire. What follows will be an overwinter housekeeping spray (lime sulphur) to ensure no evil fungal spores are around, some nitrogen into the ground and undervine weedicide to reduce competition. All finished by the end of August (I hope)!
Almost the finished product – pruned, cleared, tied down and mulched
A recent performance check has revealed that most people who come to cellar door for the first time have not seen either this web page or our “Providence Winery” Facebook page.
Providence has to significant unique selling points. Firstly, more about we are the only Tasmanian vineyard that sells premium wines produced by other small Tasmanian vineyards, cialis 40mg thus allowing purchasers to build up a mixed dozen, hospital freight free to their doorstep – that dozen can include some rare older vintages of Pinot Noir. Secondly, our cellar door has an unsurpassed reputation for friendly and knowledgeable service – with over 56 years of experience with the Tasmanian wine industry and retail service. The sample below from the Visitors Book says it all. When you come to Providence, you will certainly come back!
Providence Visitors Book
Fleur with a couple from Italy at Cellar Door
Hail the Providence “Miguet” Reserve 1999 Pinot Noir.
Enjoyed with a magnificent leg of lamb from Nigel’s classic butchery at Exeter in Tasmania. This wine has a great length of palate and an amazing aftertaste that lingered. A beautiful Pinot nose with traces of blackberry and it almost smelt sweet. On the palate it was minty, red cherry, violets, meaty, forest floor and prunes. No wonder it won the best wine of the Tasmanian Wine show in 2001, as well as the trophy for the best Pinot Noir.
There are only a few bottles left at $100 each, with a limit of two per customer. When serving please decant and let it breathe for 30 minutes and equilibrate to room temperature. It has thrown a dusty sediment, so let it stand for a day before you open it. Suitable for duck, lamb, veal but not Atlantic salmon.
Let me say, we are quite happy for you not to buy this wine – we’ll drink it ourselves!
Want some? This wine is not on our shopping trolley. Call me on 0419 395 728.
1999 Miguet reserve Pinot Noir
A perfect cork!
Quite often, tadalafil we dig into our cellar and pull out some gems – not only Providence but also other wines we have sold over the years. Yes! Providence has a broad range of Tasmanian Pinot Noir wines, including many medal and trophy winners dating back to 1999! Therefore, if you are looking for something very special Providence is where you will find it. Always happy to take phone calls: 0419 395 728.
Some Old and Bold Pinots at Providence