Robert and Mem Kirby planted the first Yabby Lake Vineyard in Red Hill in 1992 with extended plantings to the Moorooduc sub region in 1998. With enormous passion they have swiftly established Yabby Lake as one of Australia’s finest vineyards. The Creation of "Red Claw” the freshwater Yabby has been inspired by their enthusiasm to further produce quality wines that are truly expressive of the Mornington Peninsula region.
Handpicked fruit was whole bunch pressed into tank. After settling overnight 75% of the juice was racked to another tank for fermentation and 25% was racked into seven year old barrels for fermentation. Yeast for the tank component was selected for its ability to complete fermentation slowly at low temperatures in order to highlight the delicate varietal aromas and flavors. The yeast for the barrel fermented component was selected to allow a more vigorous fermentation at warmer temperatures.
Bouquet Bright, intense and lifted fruit aromas dominate the nose, there is Lychee, nashi pear, spice and a touch honey.
Palate The palate leads off with beautifully textured and rounded and follows through with an array of complex and delicate fl oral nuances.
Service Seared garfi sh with Asian spices, Italian antipasto, Eel terrine, Onion tart, or the classic dish of duck on choucroute.
Cellaring Up to 5 years.
Winemaker Tom Carson and Tod Dexter
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