The local winemakers are feeling optimistic and hopeful at the start of the spring season.
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It has been a challenging period for the vineyards due to drought, fires, smoke and hail.
Most of them lost their crop to smoke taint and several wineries announced their decision to not harvest in 2020.
However, the start of the spring brings a sense of promise and hope for them.
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Four Winds Vineyard's John Collingwood said that winter is usually a quiet period.
"Since the restrictions have eased and the weather is becoming warmer, people want to get out and about and we are expecting a surge in the number of visitors to our winery," he said.
"We are very happy to be going back to normal trade."
They are one of the vineyards who lost their crop due to smoke taint.
CEO Sarah Collingwood had said that it was heartbreaking to make it through the drought with a great looking crop and then abort the harvest due to the high levels of smoke taint from the bushfires.
Meanwhile, John feels that recent rainfall means a good start to the season.
"Winter rainfall makes things much easier for the start of the season. We compared rainfall statistics and found that we have around 74mm of winter rain last year as compared to over 200mm this year during that period," he added.
Tanya Olinder, director at Shaw Wines, said that they have never been busier since people have started going outdoors since the easing of COVID-19 restrictions.
"They can't travel overseas and to other states, so they are now travelling to rural areas since it provides a safe environment for them," she said.
They have implemented a booking system to ensure COVID-19 guidelines are met and social distancing is in place.
Meanwhile, several wineries took the opportunity to make gin and beer.
Four Winds Vineyard teamed up with local distiller, The Canberra Distillery, to make a Riesling gin using the grapes.
"After 12 months tending to the vines, pruning, shoot-thinning and fruit-dropping, we couldn't bear letting all the grapes go to waste," Sarah had said.
Ravensworth Wines took the opportunity to produce fruit beer and collaborated with Sydney based Wildflower Brewing and Blending to produce 8,000 litres of beer across five varieties.
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