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Vineyard
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.
Growing Season
The 2018/2019 season began with a wet September, which saw the vines off to a great start. Warm, dry conditions arrived in time for flowering, and a healthy crop was set. January was cooler than average, and these conditions continued through veraison until warmth arrived in February with the picking of outstanding fruit on the 4th of April.
Winemaking
The fruit was 100% destemmed to an open fermenter, where indigenous fermentation began three days post-harvest. Gentle hand plunging encouraged a consistent ferment that reached a temperature peak of 32°C. After fermentation, an extended maceration took place for three weeks. Once pressed, the wine rested in a combination of large old French oak hogsheads and a concrete egg vessel for eighteen months before bottling.
Tasting Note
“Does maturation in a concrete egg help tame and soften nebbiolo's notorious high tannins? Well, it certainly seems to have a good effect. Dried cranberry fruits and cherry join with leather, cured meats and anise in this savoury, highly individual nebbiolo boasting a distinctive red licorice, peppery thread. This unusual set of flavours is brought together by said supple tannins and it does the job very well.” 90 Points – Jeni Port, James Halliday Wine Companion (Tasted 7th March 2022)
