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The 2025 vintage broke records for the earliest start and the earliest finish to a harvest ever here at Pfeiffer Wines.  The growing season saw below average Spring rainfall, dotted with a couple of rainfall events in late November and early December, around flowering.  Summer proved to be hot and dry, with multiple days in January and February reaching temperatures above 40C, with minimum night time temperatures of around 25C.

Despite early irrigations from September onwards, yields were down, up to 50% in some blocks, with an overall average of 20% across our vineyards.

The combination of the warm and dry conditions, and the lower yields saw the rapid onset of ripening, with the first fruit picked, our Sunday Creek Chardonnay on 5th February, 2 days earlier than 2007 (the peak of the drought).  The continued warm days and nights saw vintage progress at a rapid pace, with lots of pressure on winery infrastructure, with many varieties ripening at the same time. The fast pace continued right to the end of vintage on 1st April, with our Sunday Creek Muscadelle for Topaque completing the vintage.

The conditions of the vintage has seen very good fruit quality across most varieties, with very low disease pressure.  The warmer conditions have seen great colours and richness develop in our red varieties, being particularly strong in our Durif and Shiraz wines.  The fortified varieties have also performed very strongly, particularly our Muscats and Portuguese varieties for our port style wines, which is very exciting and holds great promise for the future.

A blend of two blocks from a single vineyard, both machine harvested in the cool of the early morning.  The older block was picked at a lower baume (11.9°be) with higher acidity, and was given 2 hours skin contact prior to crushing and pressing.  The younger block was harvested two days later at higher baume (13°be) and was given 3 hours skin contact prior to crushing and pressing.  Made from only the free-run juice from each parcel, each batch was kept separate for fermentation, with the juice clarified, then fermented in stainless steel tanks for approximately 12 days at temperatures between 13° & 15° Celsius.

Each parcel was kept on its yeast lees for around 6 weeks, with weekly agitation to build texture in the mid palate.  Our Pfeiffer Pinot Grigio was then blended, stabilised, fined and clarified prior to bottling in May 2025 to lock in fruitfulness and freshness.

Our 2025 Pinot Grigio is a refreshing, dry white wine with a perfumed bouquet of zesty citrus fruits, orange blossom and fresh pears. The palate is fresh and vibrant, with an elegance of style and a bright, textural finish.

Spring Pea Risotto