‘Superb.’ – 96 Points Gary Walsh
Vines of about 100 years old, beset red sand, mild clay, slate and limestone on a clay base.
Hand-picked, fruit is detemmed and mildly crushed, fermentation and maceration occurs over approx 42 days and the wine is pressed to barrel for malo and maturation (20% new for 11 months). 1,338 bottles produced.
“100 year old vines, estate grown, and the vineyard is next to Wendouree. 42 days (and nights) on skins. 20% new French oak. 1,388 bottles produced. Let it rain. Boysenberry, mint, hazelnut, spicy oak in the background. Medium bodied, a light glossiness, but the firm dusting of emery tannin sweeps it all clean, the acidity fresh-berried, bursting small-berry flavour, and super length. Intensity, balance, regionality. Superb.” – 96 Points Gary Walsh