The vineyard is situated 160m above sea level, and sheltered by a valley that is moderated by the cooling Bass Strait sea breeze. This allows for gradual ripening, but with a south westerly aspect the vineyards receives plenty of afternoon sun as well which shows through the finished wine. .
Wine Making
The fruit is handpicked and destemmed into a 2 ton open fermenter as whole berries and left to start fermenting naturally. It is not touched until a 2-3 drop in baume, which allows fermentation to occur inside the grape berry and I believe increases the aromatics of the finished wine. Once fermentation starts strongly, the ferment is handplunged 2-3 times per day for 15 days. The wine is left on skins for post ferment maturation for another 15 days. It is then pressed off skins and racked to barrel. 30 % new oak and predominately Francois Ferre and Sirugue extra tight grain Light toast. In the spring the wine is racked and returned to barrel. Finally after a total of 16 months barrel maturation, the wine is bottled without fining or filtration.
Tasting Notes
A wine with many facets to discover. First impressions on the nose present spices and sweet red berries, almost Turkish Delight notes . The delicate earthy palate is lifted with fresh cranberries and light, silky tannins. Finishing with a light saltiness.
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