A First Month at Helen & Joey Estate

For my inaugural blog, I would like to thank everyone at Helen & Joey Estate for such a warm welcome. My first month has been both enjoyable and rewarding, and I am looking forward to the months ahead.

Although I have consulted to the estate for several years, stepping into the role of Senior Winemaker has allowed me to be more involved in the full winemaking process. Over the past month, I have spent time getting to know the details of the business. At the same time, it has been a pleasure to arrive each day to such a beautiful vineyard setting.

The vineyard is in great condition, and flowering was approaching. Spring is always a busy period, so it has been fantastic to work alongside a strong team. Jamie and Dave have been focused in the vineyard, while Stuart has been leading work in the winery. Together, we have covered a lot of ground.

Inara Blending

Over the past two weeks, we focused on blending our Inara wines. These wines see little to no oak, so we aim to bottle them early to retain freshness and fruit purity.

To begin, Stuart and I sampled each component of the wines. We then created an initial blend, usually based on volume. From there, we refined the blend in small steps. This involved adjusting proportions, much like cooking, until the balance felt right.

The process can take time, as there are many elements to consider. However, it is always rewarding to see the final result come together after nearly a year of work.

Layla and Alena Blending

Our Layla and Alena wines typically age between nine and eighteen months before release. Some of this time is spent in oak, while the rest may be in tank or bottle.

For the medium to full-bodied reds, more time in oak was still required. This allows the tannins to soften and the wine to integrate. In contrast, earlier ripening varieties such as Chardonnay and Pinot Noir had already developed sufficient oak influence after six to nine months.

As a result, we began working on provisional blends for these wines, including the 2016 Layla Pinot Noir.

A Wet Spring

This spring brought unusually cold and wet conditions. While the Yarra Valley benefits from rainfall, the volume this season was significant. The dams filled quickly, which was welcome after years of dry conditions.

However, the rain also limited access to the vineyard. Over the past month, it was difficult to carry out key tasks due to wet ground conditions. As a result, work began to build up.

By this stage, the vines had already burst, and bunch precursors were visible. This is a critical period in the growing season. With limited vineyard access, we expected November to be particularly busy as conditions improved.

Looking Ahead

Flowering was expected in early to mid-November. Following this, attention would turn to desuckering. This involves removing shoots from the base of the trunk, which compete for water and nutrients. By removing them, we support the development of the main fruiting shoots.

With warmer and drier weather ahead, the focus was on getting back into the vineyard and catching up on key work.

For now, all we could do was hope for more favourable conditions.