get rid of weevils and snails. These birds are vulnerable to opportunistic foxes, however, and so they have to be put safely into a fenced-off compound in the evening. This is a common problem in Margaret River. The importation of European fauna and flora have created long-term challenges. It even works the other way: most vineyards in the area must be netted to avoid destruction of the crop by silvereyes and Australian ringnecks. Either way , the pattern of work is focused on growing the best wine grapes possible. Will Berliner says: A healthy soil retains moisture, is nutrient rich, and alive with beneficial organisms supporting the vitality of the plants. We use homeopathic preparations, fish and seaweed emulsions, biodynamic-style composts, rock dusts, mulches, and cover crops. These vineyard practices are also reinforced by the close planting of unirrigated vines without rootstocks on land that has never been treated with chemicals in a region with incredible biodiversity. Vinestock Material The vinestock is classic Margaret River material and was sourced from local vignerons along Caves Road. The cabernet sauvignon plantings are a mass selection of the highly regarded and historic Houghton Clone. Typically , the wines possess beautiful colour, purity and tannin vigour. The chardonnay derives from the Gingin clone , which has been massively successful in these parts. The wines have superb richness of flavour, texture and natural acidities. These two clones are accidental foundations of Margaret River’s success and also from the bulk of plantings at Cloudburst. While malbec was brought into Western Australia as early as the 1850s, the vinestock is of more modern origins. The inky density, volume and fine grainy tannins are highly valued by local vignerons and often used as blending material, but at Cloudburst it has become a standout variety in its own right. Winemaking is typically traditional and laissez-faire. The chardonnay is picked by hand and whole - bunch pressed before racking into a combination of new and seasoned new oak barriques. Wild yeasts spontaneously kick off fermentation , and malo-lactic fermentation
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The Vintage Journal – Great Estate Series
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