Grown on the outskirts of Tarrington, in south-west Victoria this vineyard is planted in red buckshot soils, rich in minerals and free draining. The NE-SW rows are VSP trained and grow vines of moderate vigour. Located in the Henty wine region this site is significantly influenced through summer by cooling winds off the Great Southern Ocean.
The 2017/2018 growing season was in general a very dry and warm season across the Henty region. The unusual conditions led to a lighter than average crop of concentrated fruit. Post-Christmas cooler conditions ensuring the harvest of fruit with good acidity.
Hand-picked, the fruit was 100% destemmed and loaded into small open fermenters as whole berries. Indigenous ferment began after 5 days reaching a peak of 33˚C, the resultant wine spent a total of 14 days on skins. Post press the wine was settled hard before it was racked to French oak barriques, 33% new. Indigenous MLF took place in barrel during the 10 months maturation, after which the wine was barrel select blended and bottled.
The wine displays fruit aromas of red cherry, plum and blueberries. A dusting of clove-like oak completes the bouquet. With flavours true to the promised aromas, a highlight of this wine is its graceful core weight that carries from start throughout the long finish. Fine texture provided by the natural tannin/acid structure of the fruit, ensures a savoury balance matched to sweet-fruited Pinot Noir character. Shape and line define the wines from the cool vineyards of the south-west coastal Victorian Henty region. Representing the vineyards warm day and cold night provenance.
"Hand-picked fruit, 5 days’ cold soak, wild-yeast open-top fermentation, 14 days on skins, mlf, ten months in French oak barriques (33% new). Winemaker Scott Irelands signature aromatics are all over this impressive youngster, with wild herbs, potpourri, violets, earth and, yes red berries - alive and vibrant. Fills the mouth with flavour and doesn't let go. Beauty, form and persistence."
95 Points Jeni Port. – James Halliday Wine Companion
(Published 01 May 2021)
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