The boutique wine region of Glenrowan saw its grape crush volume this vintage down nine per cent on last year, to 761 tonnes, according to Wine Australia National Vintage Report 2025.

The total crush value was down 11 per cent, with red varieties making up 82 per cent of the total, of which 45 per cent was shiraz, 12 per cent durif and 12 per cent merlot.

The region consists of three wineries, largely known for their specialty reds and fortifieds, with wineries crushing their own estate-grown fruit for winemaking.

At Baileys of Glenrowan, vintage came hard and fast this year, with chief winemaker Paul Dahlenburg saying the "late Easter, late vintage" adage was "shot to bits", having finished vintage earlier than ever.

He said it was nice and dry, yields were about average, and quality was very good, with durif being the standout variety, showing "enormous flavour and concentration" while shiraz was "plump, balanced and even".

"This year the stars aligned with timely practice in the vineyard combined with gentle handling in the winery, culminating in what I believe to be our finest estate grown Durif yet," Mr Dahlenburg said.

He said while his focus is solely on winemaking for Baileys (which is owned by Casella Family Brands) the winery's rich history - having been established in 1870 - and the region's old, established vineyards - help it to attract and maintain a loyal customer base.

In 2009 Baileys of Glenrowan made the decision to adapt all its vineyards to organic farming practices, becoming certified in 2011, and Mr Dahlenburg said this also helped to differentiate it in a market where there was greater consumer awareness about health, environmental impact and organic practices.