The warmer than average Summer of 2018/19 produced plenty of high quality fruit in vineyards across Tasmania. Moores Hill was no exception.

Beautiful weather at flowering time supported the solid yields and some good rain events set us up for a great harvest.

We were very fortunate to be well away from the bushfires that harmed some vineyards in Southern Tasmania during January.

All our fruit is hand picked and we employed an enthusiastic team of locals and backpackers to harvest the fruit, block by block when it reached ideal ripeness.

Our fruit enjoys a very short journey from vineyard to our on-site winery where we harness the power of the sun to make our wine at Tasmania’s first 100% off grid winery. Each small batch is handled carefully at every stage of the winemaking process.

It is both the best and most stressful time of the year- the satisfaction of assessing the year’s work in the vineyard with the anxiety of decisions to be made in the winery. Add in equipment failure, lots of cleaning and long hours and it is a tiring but exhilarating time in the life of a vigneron.

Local photographer, Renee Hodskiss was on hand to capture the beauty of harvest time in the Tamar Valley.

Here is Vintage 2019 in pictures:

Nets on to protect the precious fruit from the birds. There was less bird pressure than usual this year, possibly due to the dry conditions

Nets on to protect the precious fruit from the birds. There was less bird pressure than usual this year, possibly due to the dry conditions

Perfect bunches of Pinot Noir

Perfect bunches of Pinot Noir

Picking day in our ‘new block’ of four year old vines. We were very happy with the yields from this block after low yields last year.

Picking day in our ‘new block’ of four year old vines. We were very happy with the yields from this block after low yields last year.

All our fruit is handpicked

All our fruit is handpicked

Pinot Noir ready for crushing

Pinot Noir ready for crushing

Picking Pinot Noir from 4 year old vines. This fruit will be used for Rose.

Picking Pinot Noir from 4 year old vines. This fruit will be used for Rose.

Pick, pick, pick. Some of these rows are really long!

Pick, pick, pick. Some of these rows are really long!

Finished for the day, well done team! Now, time for a beer…

Finished for the day, well done team! Now, time for a beer…

Winemaker Julian Allport at work in our solar powered winery

Winemaker Julian Allport at work in our solar powered winery

Working the crusher / destemmer. While we do some whole bunch fermenting, the stalks and berries are being seperated here.

Working the crusher / destemmer. While we do some whole bunch fermenting, the stalks and berries are being seperated here.

Gently tipping the fruit into the fermenter where is will stay for approximately 5 days

Gently tipping the fruit into the fermenter where is will stay for approximately 5 days

The winery team. Julian & Don

The winery team. Julian & Don

Pinot Noir grapes heading for the crusher/ destemmer

Pinot Noir grapes heading for the crusher/ destemmer

Making Rose from Pinot Noir

Making Rose from Pinot Noir

The Pinot Noir ferments are plunged twice daily for approximately 5 days before being pressed and transferred to oak barrels for 8-10 months

The Pinot Noir ferments are plunged twice daily for approximately 5 days before being pressed and transferred to oak barrels for 8-10 months

Stalks. Waste from the winery is dumped in the back paddock to decompose.

Stalks. Waste from the winery is dumped in the back paddock to decompose.

Jules, Fi and the faithful Otto, drawing a breath during a busy Vintage

Jules, Fi and the faithful Otto, drawing a breath during a busy Vintage