Located on the steep north facing slopes of the Warramate Ranges, alongside the vineyards of Yarra Yering and Coldstream Hills, the Sexton vineyard is exposed and demanding. Being well up the slopes, topsoil is thin and root systems have established themselves in shallow gravelly loams above a tough rocky clay base. Vigoir and bunch yields set naturally low in this environment, facilitating a low intervention approach to what is otherwise hand tended viticulture. Biodynamic vineyard management principles are being introduced with the purpose of further distinguishing the site and improving grape and wine quality.
Vinification
Fruit - hand picked. Whole bunch pressed to tank. Juice transferred to barrel after 8 hours settling. 100% indigenous fermentation, in barrel at 18 - 24 deg C. Lees stirred weekly, then monthly between May and August. No malolactic fermentation. Transferred by gravity to tank with lees in December, for 6 months elevage in stainless steel. Unfiltered and unfined, no additions apart from minimal sulfur at bottling. Oak use - all French Burgundy coopers. 50% 500L puncheons and 50% 225L Barriques. 20% new oak, 20% 1 year old and 60% older.
Appellation:Yarra Valley
Vineyard/s:Sexton
Closure :Screw Cap (Stelvin)
Cellaring:1 - 10 years
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