vintage | Durvillea Wines

By: Durvillea Wines  06-Dec-2011

It feels like this harvest has gone very quickly! For me in the office, vintage time is not too different to a normal day, except there is slightly more paperwork to check off. This year we tried to keep our face book site live with what was going on daily during our harvest. I have enjoyed this and so have Jeremy and Tim, with both of them sending in their photos when they had a chance.

It has been a brilliant vintage, with great weather and picking conditions, now the juice is in tanks and barrels fermenting away and Simon is already saying he is excited about this vintage, and that the flavour profiles are looking good.

I have also had to start getting myself very organised the last couple of weeks as I am off to Canada for work on Friday, this is for three tradeshows and to meet with our distributors. The trade shows are in Vancouver, Toronto and Ottawa, and will all be fabulous events. We have been talking with our agents in Toronto about bringing Durvillea into the market, so at the Toronto and Ottawa shows we are showing Durvillea which is very exciting!

PS. An update on my Saint Clair half marathon training, the last few weeks haven’t been going so well, and running seems to be getting harder, not a good thing! It was 3 weeks till the race on Saturday, and they say the week before you should taper off beforehand. This leaves me 2 weeks, in which apparently a 17km should be done- this I am even more worried about. However, I have got my training guide to stick to, and Jane has made sure all our hotels have gyms in them, so fingers crossed I will be able to make it through the race. Any helpful hints/tips would much much appreciated guys!!

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Simon is the checking sugar levels each day to ensure that the wines are stopped at the desired time so the end result provides us with the ideal residual sugar. It’s a dreary day in Marlborough today and as you drive around you can see that for some vineyards pruning has already begun. Blending is also being thought about and will probably begin end of next week. Blending is an exciting time and it is incredible to watch Simon at work.


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At the end of each week the prize will be 2 bottles of Durvillea Wine and then the last week (being drawn 17th December) everyone who has entered the competition will go into the draw again to win a Magnum of Durvillea Sauvignon Blanc. Currently we only have Durvillea in two of the four states, QLD and VIC, but in both states the brand is being well received, the Durvillea Pinot Grigio seems to be a real winner at the moment.


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At this point, you can also spoon the mixture into glad-wrap or grease-proof paper and create little logs that you can freeze, slice and bake at a moment’s notice. I usually use Swiss Chocolate with this recipe when I’m being a little bit fancy, however, this time I used some good old Cadbury milk chocolate buttons. Mam - I did it like they did before electricity came about… I creamed that unsalted butter and brown sugar with a wooden spoon.


jane | Durvillea Wines

These hens were quite elderly and, while I love River Cottage, I ain’t no Hugh Fearnley-Whittingstall and I have to bring in hired assassins if a hen needs killing. Hope does spring eternal and I now have four young hens housed in the dog run until they get a little bigger and can be introduced to the older girls. Drain pineapple, reserving syrup, combine sugar, cornflour & pineapple syrup, vinegar, soy sauce and salt.