Located on the slopes of the Moorabool Valley, this north-facing vineyard has soils of mixed gravel and clay over a limestone base. The combination of dry growing and well-drained soils contributes a complex mineral note to the fruit. There’s no doubt these vines work hard, but in the good seasons, the balance of vigour to fruit weight is nigh on perfect. The vines are cane-pruned to a VSP trellis system.
The 2017/2018 growing season that culminated in vintage 2018 saw an almost perfect set of growing conditions for Nebbiolo. Cool conditions at budburst were followed by some nice warmth through flowering and regular rain events ensured even growth and moderate crops were set. January and February were notable for their cool settled conditions leading to the harvest with the picking of outstanding fruit on the 5th of April.
The fruit was 100% destemmed to an open fermenter where indigenous fermentation began 3 days post-harvest. Daily hand plunging encouraged a gentle ferment that reached a temperature peak of 32°C. Once dry, the fermenter was sealed up and extended maceration on skins took place for three weeks. After pressing, the wine was settled prior to being racked to large old French oak hogsheads. The wine was matured for eighteen months in oak followed by careful racking and bottling.
Bright brick red with the classic orange rim. Savoury fennel and earth are woven through red cherry aromas, lifting out of the glass. The palate echoes those aromatics, with more cherry and dried rose petal notes before the initially delicate mouthfeel builds to the trademark structural Nebbiolo finish. Mature and fine tannin interplay with cool-climate acidity, tying it all up neatly in a gastronomic delight.
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