Seville Estate
Situated on a ridge of red volcanic soil overlooking the upper Yarra Valley– hidden from the well-trodden tracks of the mainstream, the soils at Seville Estate are extremely fertile red to grey volcanic, over a clay base.
The vines are substantially dry grown, as irrigation is only used when the vines are under extreme stress.
Vinification
Fruit is handpicked and de-stemmed into 3 tonne open fermentation tanks, approx. 20% whole bunch was added. Must was cold soaked for four days then left to start fermentation naturally with no temperature control used. Malolactic fermentation occurs during primary. Open ferments are hand plunged daily. Wine is gently pressed off skins and run straight to French oak for barrel maturation on lees. Approximately 30% new oak is used, being larger 300 & 500 litre barrels. Wine is not filtered, but allowed to clarify naturally in the cellar prior to bottling. This minimal handling is done to maximize delicate "Pinot character” flavours.
Tasting Notes
Bright crimson red with a slight pale hue. The wine shows great perfume of sweet spice and ripe strawberry matched with complex savoury/earthy whole bunch characters. The palate is structured with ripe tannins that are fine and long. Juicy cherry/spice fruits and toasted nutty oak nicely balances the tannins and gives roundness and fullness to the mouth feel. A more structured style which will reward aging.
Food: Confit of Duck, Mushrooms, Quail
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