Aromatics of spice and dried herbs are driven by a core of red fruit and dehydrated orange peel. The palate continues with plenty of red fruit, mixed spice, and faint qualities of black tea. The pure and savoury acid line enhances the fruit qualities further and carries the wine through to the end of the palate.
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 baumé, 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 hand-plunged 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 François Freres 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.
Landaviddy Lane – Altitude: 160m above sea level Coordinates: 38*24’39’’ south, 145* 0’35’ East Average rainfall: 870mm Cropping: 1.8 tons/acre Clone: MV6 (1.0 acre) Trellising system: VSP and cane pruned Planted : 1992 Vineyard orientation: gentle South westerly slope with vineyard rows running North East
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.
We grow, make and farm our vineyards using a philosophy of sustainability and regenerative agriculture, applying a mix of biological, biodynamic and organic practices.
Yet to be reviewed.
$70 RRP/ $66.50 Case of 12