Yass Valley’s talented winemakers are especially keen for a premium quality vintage this year. Photo: Sammy Hawker.
Harvest season is in full swing for cool-climate vineyards and according to winemakers from across Yass Valley, 2025 promises to serve up delightful vintages all around.
From Gundaroo to Binalong and everywhere in between, Yass Valley is home to more than 30 stunning wineries, vineyards and cellar doors.
Murrumbateman boasts the region’s most populated wine hub, hosting 20 boutique and award-winning producers in and around the township.
One of the area’s oldest, Murrumbateman Winery, has been led by head winemaker Bobbie Makin for the last decade.
Thanks to a fruitful harvest season so far, Bobbie says cool-climate wine lovers can expect a stunning 2025 vintage with beautifully balanced flavours and full supply.
“Our district has battled fires, floods, hail storms and generally rough weather for the last five years, so having such wonderful conditions across this vintage has been a breath of fresh air,” he says.
“We enjoyed warm, rainy weather throughout spring, great for heavy, healthy flowering on the vine.
“Hot days with cool nights over summer have been followed by a gentle start to autumn, which will finish off our late-harvest varieties very nicely.”
Like many passionate producers in the Yass Valley, Murrumbateman Winery focusses on quality over quantity. Although harvest needs to happen quickly once the grapes are ripe, the team carefully picks every bunch by hand.
“Many hands make light work, so it’s quite a social affair for our community,” Bobbie says.
“You’re bound to see extended families out in the vines harvesting together, often with the help of seasonal workers, backpackers and four-legged friends.
“Our wine dog Mollie is always out there with us. She makes sure we work hard and provides lots of laughs in return.”
Mmm… Shiraz or Sangiovese, anyone? Photo: Murrumbateman Winery, facebook.
White and sparkling varieties – Chardonnay, Fiano, Riesling, and Sauvignon Blanc – went straight from vine to press during the last week of February.
Once Bobbie’s grapes are pressed, the resulting mixture spends two days in a chilled tank to cold-settle. This is followed by fermenting and finally ageing, also in tanks.
“I like to age [white and sparkling varieties] with their solids for at least six months before carefully balancing sugar and acidity to finish them off,” he says.
“I’m really excited for our Riesling this year. It’s a total hero grape for me.
“I love the brightness of flavour, which is sitting exactly where we want it right now.”
Red varieties such as Cabernet Sauvignon, Malbec, Shiraz, Sangiovese and Tempranillo take a little longer to ripen than their lighter counterparts. Bobbie is keen to finish up the last few rows from late March to early April.
“For our reds, I’m probably looking forward to Sangiovese the most,” he says.
“There’s a beautiful richness to its flavour that complements good food and good company which, if you ask me, is the best way to enjoy a glass of wine.”
Whether you prefer reds, whites or something in between, keep an eye out for 2025 vintage wines from across the Yass Valley wine region – they’re sure to be a hit!
For more information on Yass Valley wineries, visit Yass Valley.
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