Winemaker’s Notes: These two vineyards are planted on a northerly and easterly aspect in the Chum Creek & Dandenongs region and yielded around 1.5 tonnes/acre off dry grown vines. The fruit was gently destemmed without crushing the berries and the must was divided into two separate batches. One batch fermented in an open wooden fermenter, the other in an open stainless steel fermenter. Natural ferments reaching 36°C ensured maximum extraction of flavours and other essential fruit components including tannins and colour. Maceration extended up to 30 days with gentle hand plunging and pumping over. The wine was aged in 33% new French oak for a period of 12 months, with a further 24 months in bottle prior to release.
Tasting Note: Quite complex on the nose, this wine deliveries opulent lifted sweet ripe wild strawberries and sour cherries with some savoury toasty bacon fat and some truffle after decanting. On the palate, it is velvety, juicy, earthy, meaty and savoury. Boastfully, this is quite a forward and powerful wine with balanced acidity at the finish as well as good velvety fine tannins. Whilst drinking well now, it is a wine that will continue to build in structure and flavour whilst simultaneously harmonising. The wine will continue to develop and will take on more truffle and earthy complexity as it ages.