VinoVista Estates — Production Plan
Vineyard development will follow a phased approach to manage cash flow while accelerating time-to-revenue:
Section 7 · Business Plan
Production Plan
Vineyard development will follow a phased approach to manage cash flow while accelerating time-to-revenue:
7.1 Vineyard Development Strategy
Vineyard development will follow a phased approach to manage cash flow while accelerating time-to-revenue:
| Phase | Timing | Hectares | Activities |
|---|---|---|---|
| Phase 1 | Months 1–12 | 80 ha | Land clearing, soil prep, trellising, planting of Cabernet Sauvignon and Shiraz |
| Phase 2 | Months 10–18 | 50 ha | Planting of Chardonnay and Sauvignon Blanc, plus additional Shiraz |
| Phase 3 | Year 5 | 20 ha (expansion) | Additional premium cultivars based on market demand analysis |
7.2 Viticultural Practices
VinoVista Estates will implement industry-leading viticultural practices to ensure consistent premium-quality grape production:
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Rootstock selection: Certified, phylloxera-resistant rootstocks (110 Richter, 101-14 Mgt) selected for local soil conditions and drought tolerance.
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Planting density: 4,000–5,000 vines per hectare to optimise quality through controlled vigour and concentrated fruit development.
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Canopy management: Vertical shoot positioning (VSP) trellising with regular leaf removal and shoot thinning to maximise sun exposure and airflow.
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Irrigation: Precision drip irrigation with soil moisture sensors and weather station data to optimise water application. Target water use: 4,000–6,000 m³ per hectare per season.
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Pest management: Integrated Pest Management (IPM) programme combining biological controls, pheromone traps, and targeted spray applications. Full compliance with Integrated Production of Wine (IPW) standards.
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Yield management: Green harvesting and crop thinning in premium blocks to limit yields to 6–8 tonnes per hectare for Reserve-tier wines.
7.3 Harvest & Winemaking
The harvest cycle runs from late January through April, with white varieties harvested first for freshness and reds picked later for optimal phenolic ripeness:
| Variety | Harvest Window | Brix Target | Winemaking Approach |
|---|---|---|---|
| Sauvignon Blanc | Late January–Early Feb | 21–23° Brix | Cool ferment, tank aged, fresh style |
| Chardonnay | Early–Mid February | 22–24° Brix | Barrel ferment (30% new oak) |
| Shiraz | Mid February–March | 24–26° Brix | Open-top ferment, 14–18 months barrel |
| Cabernet Sauvignon | March–Early April | 24–27° Brix | Extended maceration, 18–24 months barrel |
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