Beyond the Autumn Leaves: A Catch-up with Attwoods Wines
May in Daylesford has a very specific feel. The morning mist usually lingers a little longer over the hills, the woodsmoke is starting to drift from local chimneys, and the trees leaves are painting a pretty picture right across town. For our local winemakers, it is easily the most demanding month on the calendar.
We’re currently in the thick of the late harvest, a time where the decisions made in the vineyard over the last year finally meet the winery floor. We recently spent some time in Glenlyon with Jane and Troy, the team at Attwoods Wines to get an update on their season and the reality of life in the cellar during picking.
How has the season leading up to harvest been in the vineyard this year?
We're pretty happy with how the season has been. A hot and dry summer meant very low disease pressure, and just when we were beginning to worry about the lack of rain, we got a good few days of solid rainfall early this month. We’ve seen good yields and have some nice quality fruit on the horizon.
Is there a variety you’re particularly excited about harvesting?
As always, we're focused on our Pinot Noir and Chardonnay crops, which make up the majority of our premium wines. They are still another few weeks off being ripe.
What part of harvesting makes all the long days worthwhile?
Harvest is what we're all here for—it's my absolute favourite time of year. Arriving at the winery and smelling the ferments puts me in my happy place. There may be some long days, but it's pretty magical and I love working the wines daily, with the music turned up nice and loud.
What drink do you reach for after a long harvest day?
It’s gotta be a cold beer. Wine wouldn't get made without it!
Does the atmosphere at the cellar door change during harvest?
Yes, there's certainly a buzz in the air. Customers can smell it as soon as they walk in, and if they're lucky, they might get a chance to pop their heads in and take a look at the action or try some juice straight from the ferment.
If someone is visiting the region during harvest, what wine of yours should they try?
We'd encourage them to try the Glenlyon Estate Pinot Noir and Chardonnays. It just makes sense to try the wines made from grapes grown in the vineyard where you are visiting. Experiencing the weather, aspect, and altitude gives you perspective on why these styles of wines really sing from the Macedon Ranges
If their description of the 'happy place' in the winery has you curious, now is the time to visit. Between the active ferments and the world-class kitchen of Le Bouchon, a day spent at Attwoods is an essential to your visit to the Daylesford region.
We regularly stop in Glenlyon on our tours, so if you'd like to leave the car at home and you’re ready to taste what the 2026 season has to offer, reach out to the team at Daylesford Wine Tours and we’ll get you there in comfort
