As we head into harvest here in Tasmania, the vineyards are a hive of activity. But if you were to walk through the rows with our winemaking team, you’d notice them doing something much more low-tech than checking lab results: they are chewing on grape skins and looking at the colour of the seeds.

While we've previously discussedBaumé(the measurement of sugar), sugar is only half the story. The real secret to a great vintage lies inPhenolic Ripeness.

Sugar Ripeness vs. Phenolic Ripeness: What’s the Difference?

Imagine a peach that looks perfectly orange on the outside but is hard and flavourless when you bite into it. That is the difference between a fruit looking ready and actuallybeingready.

1. Sugar Ripeness (Physiological):This is the easiest to measure. As the sun shines, the vine produces sugar. We measure this to know what the potential alcohol of the wine will be.
2. Phenolic Ripeness (Evolutionary):This refers to the development of the "phenolics" - the tannins, pigments, and flavour compounds found in the skins, seeds, and stems.

In a perfect year, these two reach the finish line at the same time. However, in cool climates like Tasmania, they often move at different speeds.

The Winemaker’s Dilemma: Seeds, Skins, and Stems

In April, our team is looking for very specific sensory cues to decide if a block is ready to pick:

• The Seeds:In an underripe grape, seeds are green and bitter. As phenolic ripeness occurs, the seeds turn brown, become crunchy, and start to taste nutty. If we pick while they are green, the wine may have harsh, "stemmy" bitterness.
• The Skins:We look for the skins to thin out and the colour to become easily extractable. If you squeeze a ripe Pinot Noir grape, the juice should immediately take on a pinkish hue from the skin contact.
• The Flavours:We are moving away from "green" flavours (like bell pepper or tart grass) toward "ripe" flavours (like black cherry, plum, or spice).

Why Tasmania is the "Phenolic King"

The reason Tasmanian wine is so highly regarded globally is ourlong, cool growing season.In warmer regions, sugar levels can skyrocket in the heat, forcing a harvest before the flavours and tannins have had time to develop. Because our April days are mild and our nights are crisp, our grapes can "hang" on the vine much longer.

This slow-motion ripening allows the phenolics to reach full maturity while keeping the alcohol levels moderate and the acidity vibrant. It is the secret behind the silky tannins in our Pinot Noir and the complex depth of our Chardonnay.

Your Turn to Taste

The next time you enjoy a glass of Pooley wine, pay attention to thetexture. That silky mouthfeel and the way the flavours linger long after your first sip? That is the result of the patient wait for phenolic ripeness.

Happy Harvest!