Winter of 2014 was colder and drier than normal leading to a warm, dry spring that saw good even bud break and consistent healthy shoot growth. A cooler than average summer coupled with good rain at the right times saw consistent, healthy growth in all blocks. The season proceeded in a very even and pleasing fashion. A very cool dry March led to a longer ripening period allowing for maximum flavour development with good rain occurring at the right time to maintain vine health.
Harvest started on 18 February and the 2015 vintage proceeded exceptionally well. With the ripening period so even, all fruit was picked in optimum condition. All the fruit arrived at the winery in excellent condition with excellent fruit flavours and terrific natural acidity. Early indications are that the 2015 vintage will be as good as the highly regarded 2010 and 2012 vintages.
|Region||Tuerong, Mornington Peninsula|
|Clones||50% MV6, 50% D4V2 Pommard (sub-block 6.2 & 6.3 )|
|Soil||Sandy loam over light medium clay|
The fruit was handpicked and gently de-stemmed into small open fermenters. 20% whole bunches. Following a 3-4 day soaking the fermentation proceeded, peaking in temperature at 32°C. The wine was pressed off skins after 10 days into tight grain French oak 500L puncheons for malolactic fermentation and maturation. It remained in oak until February 2016 when it was bottled. No fining, light filtration. No additions except so2.
Black fruits, spice, brambly and intense. Rich and laden with red and blue fruits, layers of flavours and texture roll in unison with the tightly-packed tannins.