Good news for Chablis lovers

There is good news for lovers of Chablis wines after a positive 2025 harvest with volumes up.

Despite challenging weather, growers harvested healthy fruit, and the resulting wines combine freshness, balance, and confident ageing potential," the Bourgogne Wine Board Press Office reported today.

"With an estimated 300,000 hectolitres - slightly below recent 5- and 10‑year averages - Chablis returns to volumes more closely aligned with market needs after the sharply reduced 2024 harvest."

The winter of 2024-25 unfolded without major extremes, despite a few episodes of frost.

"What once felt unusual has now become almost standard, with Chablis increasingly moving toward consistently early vintages," the BIVB reported.

A cooler May briefly slowed this pace, but flowering accelerated quickly - sometimes abruptly - around May 26.

The rest of the season was punctuated by two significant heatwaves: one at the end of June, and another from August 8 to 18, with temperatures nearing 40°C.

These conditions naturally concentrated the berries, producing smaller fruit with thicker skins, a source of both aromatic intensity and structural depth.

Heavy but irregular mid‑August rain provided welcome relief after weeks of drought, restarting ripening while requiring increased vigilance to maintain quality."

So what can lovers of this unique style of chardonnay expect?

"The 2025 whites show clarity, balance, and expressive aromatics.

"Two stylistic expressions are emerging. One is a fresh, fruit-driven profile with notes of pear and peach, lively acidity, and crisp tension. The other is a rounder, fuller style marked by subtle exotic nuances, supported by even ripeness and a generous sense of amplitude."

Find all the info at www.chablis-wines.com

Champagne puts a cap on grapes to be picked in 2025

Champagne has announced the yield limit for this year’s harvest, setting it at the second-lowest level this century.

The ‘available’ or ‘commercialisable’ yield (which is the maximum amount that can be made into wine for selling from this harvest) has been set at 9,000 kg per hectare for 2025, the drinks business reported.

The only year when less fruit was allowed to be picked was 2020, when the first Covid-related lockdowns led to a sharp decline in sales.

The 2025 figure represents a total production of approximately 255 million bottles from the 34,000-hectate region.

The decision is a response to the volatile global economy, along with geopolitical and economic instability that could mean reduced demand.

Capping yields also allows the appellation to maintain quality and exclusivity. 

The decision followed a meeting between the co-presidents of the Comité Champagne - David Chatillon, representing the houses, and Maxime Toubart, who represents the grape growers.

It reportedly represents a compromise between the calls from the houses for a limit of around 8,000kg/ha and a higher level demanded by the growers, who, it has been suggested, wanted to keep yields at or above 10,000kg/ha.

“This decision reflects a clear-headed, united, and responsible Champagne region, capable of acting with restraint in an evolving world while maintaining unwavering confidence in its fundamental 

strengths,” Toubart told local media.

The reduced harvests will disappoint many following "perfect” conditions in the region so far this vintage, as reported by Louis Roederer cellar master Jean-Baptist Lécaillon.

Image: Andrii Omelnytskyi, Scop.io 

High expectations in Hawke's Bay

Vintage is in full swing across Australia and New Zealand, but there is particular optimism in Hawke's Bay on the north island of Kiwiland. 

It may be tempting fate, but the wine producers of  Hawke's Bay are proclaiming that this year is looming as a great one. 

"Every so often, a vintage emerges that could define a wine region’s legacy," Hawke's Bay Wine proclaims in its latest newsletter. 

"In Hawke’s Bay, murmurs are growing that 2025 may be one of those years - potentially rivalling even the renowned 2013 vintage."

Hawke’s Bay Wine CEO Brent Linn visited wineries across the region to hear first-hand how the harvest is progressing. 

Winemakers from Te Mata Estate, Brookfields Winery, and Craggy Range all reported outstanding fruit quality, with ideal growing conditions delivering pristine grapes at optimal ripeness.

Te Mata Estate senior winemaker Phil Brodie described the season as "unique and potentially legendary," while Brookfields’ Peter Robertson, now in his 51st harvest, noted exceptional quality in both white and red varieties. 

With warm, dry conditions, vintage 2025 is shaping up to be one of the most promising in recent history.

Senior winemaker Ben Tombs highlighted an early harvest with vibrant acidity and excellent structure at Craggy Range.

Mayor Sandra Hazlehurst joined the visit at Te Mata Estate, emphasising the wine industry’s crucial role in the region’s economy, tourism, and global reputation. 

Sally Duncan, chair of Hawke’s Bay Winegrowers, reinforced the industry's impact, noting that over 32 million bottles of Hawke’s Bay wine will reach consumers worldwide this vintage.

As winemakers complete their work in the vineyard and turn their focus to the winery, the question remains: Could this be "the one"? 

Action stations in Tasmanian vineyards

Just a few days away from the Tasmanian Open Vineyards weekend, the 2025 wine grape harvest has officially commenced on the island state.

The first grapes - to be used for making sparkling wines - are being harvested over the coming weeks, with grape picking continuing through March and April as different grape varieties and different vineyards around the island reach optimal ripening.

Some shiraz will not be picked until May as the Apple Isle vintage stretches over four months.

Wine Tasmania Viticulture and Winemaking Officer Paul Smart said the 2024-25 seasonal conditions, while varying, have generally been good.

“Temperatures have been slightly above average across the season however Tasmania’s temperature has been moderated due to our maritime and southerly-influenced climate, and rainfall has come when needed,” he said.

“As a result of a slightly warmer season, harvesting has commenced just a little earlier in 2025, with preliminary reports from wine producers indicating that quality is very high and yields are looking to be above average.

"There have been some challenges throughout the season, including localised frost and hail events, and our hard-working viticulturists have been tirelessly and constantly managing their vineyards to achieve the best possible quality.”

With grape harvesting to continue for many weeks to come, Wine Tasmania has issued another reminder of the risk that smoke poses to vineyards.

“Vineyards are particularly susceptible to smoke exposure, which can be devastating for wine producers, particularly at this crucial harvest time. Wine Tasmania encourages anyone planning to light a fire on their property in the weeks ahead to consider and consult with nearby wine producers before igniting their burn to ensure they don't inadvertently cause any damage. A short postponement may be all that is needed to prevent irreparable damage.

"While some smoke from the bushfires on the west coast has travelled across the state, there is not currently believed to have been any direct impact on vineyards. We greatly appreciate the efforts of the many people who are battling these bushfires. The Tasmanian wine sector also values its ongoing engagement with the Tasmania Fire Service, Sustainable Timber Tasmania and Parks & Wildlife Service, to prioritise community safety while managing risks posed to vineyards.”

Further information on wine grapes and smoke is available at winetasmania.com.au/smokeandvineyards.

Meanwhile, 15th anniversary celebrations at boutique sparkling wine producer Henskens Rankin of Tasmania will be among the highlights of the the Southern Open Vineyards Weekend.

The event runs from Friday, February 28 to Sunday, March 2 from 11am to 4pm daily.

The Henskens Rankin winery is at unit 4/ 14-20 Louisa St, Ranelagh and will be offering a Sparkling Wine and Oyster Bar with the Tasmanian Oyster Company, free tastings of current and pre-release vintages and cheese platters on sale by Bruny Island Cheese Company. 

Full details of the weekend's events: https://www.gourmetontheroad.com/2024/12/tasmanian-vineyards-to-throw-open-their.html