Traditional Method. Whole bunch pressed, only the cuvée used (512.5L/t). Primary fermentation in stainless steel before bottling, and secondary fermentation in bottle for ageing on lees.
From a classic cool and late vintage on the Mornington Peninsula. A lifted floral and berry scented nose, the palate is generously flavoured with a lovely creaminess, finishing fresh and lively. The ageing time on lees imparts wonderful complexity, with a hint of brioche on the finish.
Our fifth rosé release under the Yabby Lake label, made from a small parcel of Block 3 pinot noir. Handpicked, whole bunch fermented and traditionally foot stomped then pressed to tank for fermentation.
The wine has a complex array of red berry and floral aromas, with a silky and savoury palate. A captivating wine to enjoy in its youth and a lovely match for salumi or antipasto, the ultimate picnic wine.
The 2020 season on the Mornington Peninsula will long be remembered as a unique year. Ripening was even and the wines have a great intensity and depth of flavour.
Region: Tuerong, Mornington Peninsula
Clones: 38% MV6, 22% G5V15, 11% 115, 10% D4V2, 8% Abel, 6% 667, 5% 114
Harvest: 14 - 21 March
Winemaker: Tom Carson
Viticulturist: Baden Mills
Handpicked, with each parcel handled separately in the winery. Hand sorted and carefully destemmed with 2 batches receiving whole bunches, each parcel went into traditional open fermenters. The wine underwent three days of cold soaking to ensure even and thorough extraction. Batches were on skins for 5-7 days, after which time they were transferred into French oak (500L puncheons) for 12 months, the wine was bottled in June 2021.
Characteristic perfumed, fragrant aromas highlighted by cherry and red berry fruits, complemented by a touch of spice and underlying French oak. The long, silky palate has lovely elegance, a plush, velvety texture and a finely poised finish.