Region Mornington Peninsula
A blend of the following vineyards and clones:
– Bassat vineyard, situated on an Easterly facing slope at 190m above sea level, in Red Hill.
– Coverdale vineyard, situated on a Northerly facing slope at 160m above sea level, in Red Hill.
– Yrsa vineyard, situated on a Easterly facing slope at 140m above sea level, in Main Ridge.
– Tuerong vineyard, situated on a North facing slope at 50m above sea level, in Tuerong.
Clones: MV6, 777, 115, 114, G5V7,
The fruit is handpicked and destemmed into 2 ton open fermenters 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 increases the aromatics of the finished wine. Once fermentation starts strongly, the ferment is hand plunged 2-3 times per day for 15 days. The wine is left on skins for post ferment maturation for up to 15 days, then pressed off skins and racked to barrel. 10 % new oak is used, then it is racked and returned to barrel in the summer. The wine is bottled without fining or filtration in the autumn of the following year, giving it a total of 10 months in oak.
Intense fruit driven aromatics of red berries, dark cherry and black currant – with forest floor qualities on the nose. The palate is structured with a savoury acid line that works in excellent balance with the delicate and structured tannins.