Luke O’Cuinneagain
speaker
207 appearances
1 recordings
1 series
first heard Jul 2026
last heard 31 Jul
Luke O’Cuinneagain’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.
Appearances
And I think through work with people like Rosa Kruger and stuff,
Finding unique sites and preserving old vines and things like that is championing the way forward for us.
Do you have old vines here?
We did a massive replanting a number of years ago because we undertook to eradicate a virus from the property.
So most of our vines are in the early to mid 20s.
We've got one vineyard that's getting on, I think next year it could go into the old vines project.
but we are fastidious to keep our vineyards clean so every year we test every vine for leaf roll.
That's a massive project that's undertaken by a super colleague of mine, Maritza.
And we're really trying to preserve what we have so we can get a lot of age on very healthy vines going to the fore.
Leaf roll is a virus that the vineyard can pick up.
The main vector of it is a mealybug and it just inhibits the vines ability to
fully ripen its fruit to the best and a lot of people say that if they're tasting heavily infected leaf roll vineyards that they tend to get almost this stressed green characteristic that can come through on it
I think it's it's a bit debatable around that I think some people would say but what we did is we wanted to give our vineyards the best opportunity to deliver as much as they can and I think where we saw it as well is that if you go back into a vintage like 2023
where we had an incredible amount of rain it was quite cold i think if we had heavily infected vineyards we would have battled to get our fruit ripen to get off a harvest whereas having them in top condition we still managed to get something that was pretty good coming off
26 was looking like a really nice harvest for us.
What we've taken into barrel and things is looking great.
What I'm particularly excited about is what we took out of barrel, which is the 25s.
And we're going to start looking at doing some blends there and whether we take them back to barrel or what we do with them.
But I think this property is showing me its unique standing and what the fruit concentration can deliver really in 25 and 26.
It is a very cruel question that, because of the complexity of the industry and everything.
Showing 181–200 of 207 · page 10 of 11
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